Preheat the oven to 350 degrees. Spray a 9" pie plate with vegetable spray and set aside. Cook the bacon, remove from the skillet, and drain out the fat except for 1 tbsp. Add the onion and peppers and saute until softened, about 3-5 minutes. Add the hash browns and cook an additional 5-7 minutes. If you are using Spudlers, then you add them to the bacon fat immediately and skip the onions and peppers.
While the hash browns etc are sauteing, add the eggs and milk to a large bowl and whisk well to combine. Add in 3/4 cup of cheddar cheese, Parmesan cheese, garlic powder, cooked bacon, salt and pepper and mix thoroughly. Fold in the hash browns gently and then transfer the mix to the prepared pie plate. If you are going to bake it at a later time, then cover with foil and place in the fridge. Once you are ready for it to go in the oven, top with remaining cheese (3/4 cup shredded cheddar) and bake, uncovered, for 35-40 minutes or until a knife inserted in the center comes out clean.