In a large skillet, cook bacon until crisp. Remove to paper towels to drain. If using ham, heat in skillet after browning potatoes, onions and peppers (push those to the side)

In the drippings (if not using bacon, use a little canola oil with a tablespoon of butter), add potatoes and cook until half cooked, then add onions and green pepper. Cook and stir until onions and peppers are tender-crisp and potatoes are soft. You may have to add a little extra oil or butter, if needed. Stir in reserved bacon, crumbled. Remove to a large bowl while you cook the eggs.

In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet (add a little butter before frying eggs). Cook and stir until eggs are completely set. Add potato mixture back in to skillet; stir to mix.

Sprinkle with cheese and let stand until melted or if you pan is oven proof, place under broiler for 1-2 minutes until melted