Lots of good advice here. Many manufacturers make a skillet that works with their stove so the bacon and eggs should not be a problem. Just make sure you bring a scouring pad along with you for cleanup.
Also, keep in mind that you are cooking for ten people so you will likely need to make more than one pot of whatever (water for mountain house, hot beverages, soup, stew, etc.) so if you don't have more than one stove/heating unit whatever you cooked/heated up first will likely be cold/cool when you get everything else done. Bringing more than one stove makes a lot of sense and since you have ten people to spread the weight across it shouldn't be any penalty in terms of pack weight from the stove/pots/food.
I've always liked to have "real food" on trips, even if it is just for the first few days, so I have and use the JB fry pan too.
Another trick, if you Dad likes his eggs scrambled, is to vacuum seal them already scrambled and with whatever you want to add to them (bacon, cheese, sausage, whatever) and you can then cook them by just dropping the vacuum pack into boiling or hot water in your cook pot. You could cook the bacon at home and vacuum pack it and then heat it up the same way when you are doing your eggs. As an aside, I always test these out at home using my JB to make sure my "great idea" will actually work and to fine tune seasoning and the like before I use the new recipe in the field. Since I don't mind a little extra weight on the way in I also vacuum pack canned vegetables for reheating in the field too; the added texture is nice and if working from a base camp I can use them anytime during the whole trip.
Larry