Preheat the oven to 350°F. On the stove top in a 12-inch cast iron or oven safe skillet, cook the bacon until crisp. Remove from the skillet to paper towels to drain, reserving the drippings in the pan.
Add the green onion and sliced bell peppers to the drippings. Reserve some of the green onion for garnishing.
Saute over medium-high for 3 minutes or until softened. Season with seasoned salt and black pepper to your taste.
Add the shredded hash brown potatoes to the pan. Cook for 6-8 minutes, stirring periodically until lightly browned and heated through. Season with a sprinkle of seasoned salt and black pepper.
Spread the hash browns evenly on the bottom of the skillet, then sprinkle the crumbled bacon and cubed ham over the hash browns.
Top with ½ of the shredded cheese. Reserve some bacon for garnishing.
Whip the eggs or egg whites with the half & half or cream. Season lightly with seasoned salt and black pepper. Pour on top.
Sprinkle with the remaining shredded cheese.
Place into the oven and bake for 15-20 minutes or until the eggs are set.
Garnish with reserved green onion and bacon crumbles.