In a large skillet coated with cooking spray, heat over medium heat and add the diced onion and green bell pepper. Sauté these fragrant vegetables for about 5–7 minutes, stirring occasionally, until they become soft and translucent.

Add the ground breakfast sausage to the skillet, breaking it apart with a spatula. Cook for 5–7 minutes or until browned and fully cooked. Drain excess grease, then season the mixture with garlic powder, Italian seasoning, and half of the salt and pepper, cooking for an additional minute.

Remove the skillet from the heat and stir in half of the chopped bacon and 1 cup of the shredded cheese until melted and well-combined.

Preheat your oven to 375°F (190°C) and spray a 9x13 inch baking dish with cooking spray. Spread the frozen tater tots across the bottom of the dish.

Spoon the sausage and vegetable mixture over the layer of tater tots, spreading it evenly.

In a mixing bowl, whisk together the eggs, milk, and the remaining salt and pepper until well blended. Pour this mixture evenly over the layers.

Place the baking dish in the preheated oven and bake for 40–45 minutes, until the eggs are set and the tater tots are golden brown. In the last 5 minutes, sprinkle the remaining cheese and bacon on top.

Once baked to perfection, remove the casserole from the oven and let it rest for 5–10 minutes before serving.