Start by coating a large skillet with cooking spray and heating it over medium heat. Add the diced onion and green bell pepper, sautéing for 5-7 minutes until softened and fragrant.

Next, add the ground breakfast sausage to the skillet, breaking it apart with a spatula as it cooks. Brown the sausage for about 8-10 minutes until no longer pink; drain excess grease.

Stir in the garlic powder, Italian seasoning, and half of the fine salt and black pepper. Cook for an additional minute.

Incorporate half of the chopped bacon and 1 cup of the shredded cheese into the sausage mixture. Stir until cheese begins to melt.

Preheat your oven to 375°F (190°C) and lightly spray a 9x13 inch baking dish. Evenly spread the frozen tater tots in a single layer across the bottom.

Spoon the sausage mixture over the tater tots, spreading it evenly and pressing down to compact the layers.

In a separate bowl, whisk together the eggs, milk, remaining salt, and pepper until fully combined. Pour this egg mixture evenly over the casserole.

Slide the casserole into the preheated oven and bake for 40-45 minutes until the egg is set and the top is golden brown.

Let the casserole rest for 5-10 minutes before slicing. Cut into squares and serve hot.