1. Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish with nonstick cooking spray.

2. In a large skillet over medium heat, cook the turkey bacon until crisp. Transfer to a paper towel-lined plate and roughly chop once cooled.

3. In the same skillet, cook the onion and red bell pepper until softened, about 5 minutes. Add the garlic and cook for 2 more minutes. Remove from heat.

4. In a large mixing bowl, whisk together the eggs and milk until smooth.

5. Stir in the cooked vegetables, frozen potatoes, 1 cup of the cheddar cheese, most of the turkey bacon, salt, and black pepper. Reserve a small amount of turkey bacon for topping.

6. Pour the mixture into the prepared baking dish. Sprinkle the remaining cheese and green onions evenly over the top.

7. Bake for 20 minutes. Carefully add the reserved turkey bacon on top, then continue baking for another 20 to 30 minutes, or until the eggs are fully set and the top is lightly golden.

8. Let the casserole rest for 10 minutes before slicing and serving warm.