Start by cooking the diced bacon in your dutch oven until it's nice and crispy.
Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pot.
Add the onion, garlic, and bell pepper to the bacon drippings and sauté until softened
Next, add the frozen hash browns to the pot and cook until they're golden brown and crispy, stirring occasionally.
Create six wells in the hash brown mixture and crack an egg into each one.
Sprinkle the shredded cheese and cooked bacon over the top, then cover the dutch oven and let everything cook until the egg whites are set but the yolks are still runny, about 10-15 minutes.
Season with salt and pepper to taste, and voila!