Preheat oven to 400°F.

Spray bottom and sides of a 9”x3” springform pan with cooking spray.

Roll pie dough out into a 14” circle. Press dough into bottom and sides of prepared pan; set pan aside.

Line 2 jellyroll baking pans with foil. Lay bacon in a single layer on pans and then bake at 400°F for 10-12 minutes, or until fully cooked. Transfer bacon to a paper-towel lined plate; pat dry. Crumble bacon and set aside.

Using a large mixing bowl, whisk together eggs, milk, salt and pepper. Add remaining ingredients (onion, bell pepper, tomato, green onions, cheeses and hash browns) along with half of the crumbled bacon; stir until well combined. Pour mixture into prepared springform pan. Sprinkle remaining half of crumbled bacon on top.

Cover with foil and bake for 45 minutes. Uncover and continue baking for 60-70 more minutes, or until eggs have set. The top will turn a wonderful dark golden brown as it bakes, but if the casserole appears to be browning too fast, just cover it with foil. (Tip: To check doneness, insert a table knife or skewer into center of casserole. If it comes out clean, then the eggs are fully cooked.)

Let cool in pan for 10 minutes. Before releasing springform pan, run a table knife around the inside edge of the pan to loosen crust.