Cut sweet potato into 1" dice. Place on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer and roast until tender and browned, 20-25 minutes.
While potatoes roast, combine mayonnaise and Sriracha (to taste) in a mixing bowl.
Form the Patties
In another mixing bowl, add garlic, ground pork, and seasoning blend and mix thoroughly to combine. For best results, use your hands to mix.
Divide pork mixture into four equal-sized balls. Flatten each ball into patties, as thin as possible without falling apart.
Cook the Sausage Patties
Place a large non-stick pan over medium heat. Add ½ tsp. olive oil and sausage patties to hot pan.
Cook until patties are lightly browned and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer patties to a plate.
Wipe pan clean and reserve.
Make the Eggs
Return pan used to cook sausage patties to medium heat and add ½ tsp. olive oil.
Pour liquid egg into hot pan. Gently, shake pan and swirl egg into egg solidifies, resembling a crêpe, 1-3 minutes.
Remove from burner and rest 1 minute. Carefully remove egg from pan and halve.
If you'd prefer scrambled eggs on your sandwich, add egg to hot pan and stir constantly, 2-3 minutes.
Assemble the Sandwiches
Carefully (hot tater alert!) move cooked sweet potato over to one side of baking sheet.
Split bagel. Set halves on empty space in baking sheet and assemble sandwich: sausage patty,¼ the cheese, then second patty, and top with ¼ the cheese. Repeat with second bagel halve.
Bake until cheese is melted, 2-3 minutes.
Plate dish as pictured on front of card. Bon appétit!