Cook the Bacon: Heat a large cast iron skillet over medium heat. Add diced bacon, cooking it for about 5 to 7 minutes until crispy and golden brown. Transfer to a paper towel-lined plate to drain.

Sauté the Potatoes: Without draining the rendered bacon fat, add refrigerated potatoes or frozen hash browns. Cook for about 7 to 10 minutes, stirring occasionally until golden.

Add the Vegetables: Toss in chopped sweet onions and red bell peppers. Stir and cook for another 5 minutes until the vegetables are tender and fragrant.

Incorporate the Sausage and Bacon: Return cooked sausage links and crumbled bacon to the skillet, mixing thoroughly. Cook for 2 to 3 minutes until heated through.

Season and Create Wells: Sprinkle with salt and pepper. Create small wells in the mixture and crack an egg into each one.

Cook the Eggs: Cover the skillet with a lid and turn the heat to medium-low, allowing the eggs to cook for 8 to 10 minutes.

Add Cheese and Serve: Once the eggs are set, sprinkle shredded cheddar cheese over the top. Cover briefly to allow the cheese to melt, then serve hot with toppings.