Preheat oven to 400 degrees. Arrange bacon in a single-layer on a foil-lined baking sheet. Bake for 12 to 15 minutes or until crisp.

While the bacon cooks, begin prepping the veggies. Dice the potatoes and the yellow onion. Remove the broccoli florets from the stalks; cut the florets into bite-size pieces. If not pre-shredded, shred the carrots.

In a large non-stick skillet, over medium-heat brown the ground beef. Stir in the salt, pepper, paprika and Italian seasoning. Cook for 5 to 6 minutes or until browned but not cooked through. Remove from the pan and set aside.

Do not clean the pan. To the same pan, heat the extra virgin olive oil over medium-heat until hot but not smoking.

Add the diced potatoes to the pan with 1 teaspoon salt. Cook for 5 minutes or until the potatoes are fork-tender.

Add the onion; cook for 1 minute or until the onion begins to soften.

Add the broccoli florets and the shredded carrots; cook for an additional 2 to 3 minutes.

Grease a 9"x 13" casserole dish with 1 tablespoon of reserved bacon grease.

Add bacon, ground beef mixture and vegetable mixture to the casserole dish and stir.

Pour egg mixture evenly over meat and veggies.

Bake in 350 degree pre-heated oven for 45 minutes or until eggs are set.

Let rest for 5 minutes. Divide into 6 equal pieces and serve.