Preheat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray or butter and set aside.
In a large skillet, cook bacon over medium heat, stirring occasionally to ensure they don’t stick. Cook until bacon is crispy and golden brown. Remove bacon with a slotted spoon leaving the bacon grease in the skillet and drain on a paper towel lined plate. Once drained, roughly chop the bacon and set aside.
Add the onion, red and green peppers and greens to the skillet with bacon grease and cook over medium heat until tender. Once tender, add garlic and cook for 1-2 minutes. Set aside and let cool for about 10 minutes.
In a large bowl, add eggs and milk and whisk together until well beaten and combined. Stir in the cooked vegetables, hash browns, and 1 cup of cheddar cheese. Add the majority of bacon to eggs as well and stir together. Finally season to taste with salt and pepper.
Pour the eggs into the baking dish and top with remaining cheese. Bake for 25 minutes so the eggs start to set up. Carefully add remaining chopped bacon to the top of the eggs. Bake for an additional 20-25 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes.
To save time, Make Ahead! Pour the egg mixture in the pan and refrigerate for up to 24 hours. Bake when ready to serve.