Heat olive oil in a medium skillet. Add sweet potatoes and cook, stirring occasionally, until soft. Once cooked through, sprinkle sweet potatoes with cumin and chili powder and toss to coat.

Meanwhile, in a second skillet, cook breakfast sausage, chopping as you cook. Once cooked through, remove sausage, retaining grease. Add sausage to sweet potato skillet with bell pepper and red pepper flakes if desired. Cook on low heat until bell peppers are cooked to desired tenderness.

Fry eggs to your liking in grease from sausage, adding salt and pepper to taste.

Divide sweet potato and sausage among plates, topping with eggs and avocado.