Preheat oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray; set aside.
Cook bacon according to package directions. Dice once cool.
Chop 1 green bell pepper, ½ red bell pepper, 2 Roma tomatoes, ½ jalapeno, parsley, and green onions; set aside.
Crack 12 eggs into a large mixing bowl. Whisk in 1 cup half & half or milk. Stir in ½ tsp Lawry's seasoning, ½ tsp black pepper, ½ tsp salt, ¼ tsp yellow mustard powder, and ½ tsp paprika.
To the mixing bowl, add 2 cups diced breakfast potatoes, 1 + 1/2 cups shredded (hash brown) breakfast potatoes, 1 cup cheddar cheese cubes and 1 cup shredded cheddar cheese then mix well.
Reserve half cup fresh veggies/herbs and 1/2 cup chopped bacon for garnish. Add the remaining veggies/herbs and bacon to mixing bowl and mix well.
Pour mixture into prepared casserole dish. Top with remaining bacon, veggies, herbs and cheese.
Bake in oven for 50 minutes or until egg mixture is set in center. Cover with foil half way through baking.
Allow casserole to slightly cool before serving.
The casserole can be made in advance and reheated in an oven or microwave.