I keep frozen peppers and chopped onions in my freezer all the time. I find them very convenient for my egg recipes. So I am basing the measurements on the frozen, but of course fresh can be used.
5 slices of no-nitrate bacon
1/2 cup sliced bell peppers
1/4 cup chopped onions
1 cup broccoli slaw mix
1/2 cup dripped yogurt cheese
3/4 cup shredded sharp cheddar cheese
Pre-heat oven to 350 degrees.
Chop bacon into pieces and fry until crispy. Put bacon pieces on a paper towel and dispose of the bacon grease. Place on the vegetables in the pan and saute for a few minutes until the broccoli mix is soft and the frozen vegetables are heated through.
Whisk eggs, dripped yogurt, and 1/2 cup of the cheese together. Butter a glass 8 x 8 inch baking dish. Place the vegetables and bacon in the baking dish. Pour the egg mixture over them and stir to combine. Spread the remainder of the cheese over the top.
Bake for 30 minutes until the eggs are set.