Cook the diced bacon over medium heat in a large non-stick skillet until crisp, about 4-5 minutes. Remove to a paper towel-lined plate, leaving the rendered fat in the pan.

Add the frozen hash browns to the hot bacon fat in a single layer and season with a pinch of salt. Cook undisturbed for 3-4 minutes until the bottoms are golden, then stir and cook until browned and tender, about 4 more minutes.

Push the potatoes to one side. Add the onion and bell pepper to the empty space with a drizzle of oil if needed and sauté until softened, about 2 minutes. Stir everything together.

Whisk the eggs with the milk, salt, and pepper. Reduce the heat to low, pour the eggs over the potato mixture, and let sit 20 seconds. Gently fold and stir the eggs until just set but still creamy, 2-3 minutes.

Sprinkle the cheese and reserved bacon over the scramble, cover off the heat for 1 minute so the cheese melts. Give it a gentle stir and serve hot.