Heat the bacon in a large cast iron skillet (a nonstick skillet works too!) over medium/high heat. Cook until crispy, remove the bacon, and reserve 2 tablespoons of bacon grease for sautéing the peppers and onions.

While the bacon is cooking, prepare the eggs. Whisk eggs together in a large bowl and add 1/2 teaspoon of salt and pepper. Heat 1 tablespoon of butter in a pan over low/medium heat. Add the eggs once the butter has melted. Once the eggs are done, set aside.

Place the same cast iron skillet over medium/high heat. Add the reserved bacon fat to the pan with the onions and peppers. Cook for 4-5 minutes, the onions and peppers should start to caramelize in color and be soft. Remove from the pan and set aside.

Add 4 tablespoons of butter to the pan and heat over medium/high heat. When the butter has melted, sprinkle 1/2 teaspoon of salt all over the pan. Immediately add the hash browns to the pan. Press them down using a spatula so they are flush against the sides with no open spaces. Cook for 15 minutes. Sprinkle the remaining teaspoon of salt on top of the hash browns.

Turn the heat off from the skillet. Using a spatula, gently try to loosen the hash browns from sticking to the skillet. Place a large plate over the hash browns and flip the hash browns onto the plate. Set aside.

Place the skillet back over medium/high heat and add the remaining 4 tablespoons of butter. Once the butter has melted, gently transfer the hash browns back into the pan. Firmly push down with a spatula to make sure the hash browns are flush against the sides and no holes are visible. Cook for 10 minutes.

When the hash browns have finished cooking, use a spatula to gently loosen them from the skillet.

To prepare the pizza, layer the top of the hash browns with 1 cup of cheddar, onions and peppers, bacon, eggs, and the remaining cheddar. Place under the broiler for 2-3 minutes or until the cheese has completely melted.

Allow the breakfast pizza to sit for 5 minutes before serving.