Preheat oven to 425F. Slice yams, toss with 1 tsp of your fat of choice, a generous sprinkling of salt, and place in a greased 8"x12" glass pan. Do the same with the brussel sprouts. Slice, toss in oil and salt, and place on your Silpat covered baking sheet. Roast yams for 30 minutes, and brussels for 20 minutes. Meanwhile, fry up the bacon and remove to drain on paper towel. Save 1 tsp of bacon fat to fry up the onions. Add a sprinkling of salt. Reduce heat to low on the onions and keep them cooking in the pan at least 20 minutes until golden brown and soft. Mix up your eggs, coconut milk, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and nutritional yeast with a whisk. Now start to layer the dish! Yams first, then onions, then brussels, then bacon. Pour egg mixture evenly in top. Bake in a 400F oven for 25 minutes or until the center of the dish is set. Wait 5-7 minutes before slicing. This made 6 hearty pieces and will keep a few days in the refrigerator.