1. Heat a large skillet over medium heat. Add the chopped bacon and cook for 5 to 7 minutes, stirring often, until crisp. Transfer the bacon to a paper towel-lined plate and leave about 1 tablespoon of drippings in the skillet.

2. Add the crumbled breakfast sausage to the same skillet. Cook for 6 to 8 minutes, breaking it apart with a spatula, until browned and fully cooked. Transfer the sausage to the plate with the bacon.

3. Add the diced ham to the skillet and cook for 2 to 3 minutes, until lightly browned around the edges. Transfer it to the plate with the other breakfast meats.

4. Add olive oil if the skillet looks dry. Stir in the diced potatoes, onion, and bell peppers. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes turn golden and the vegetables soften.

5. Season the potato mixture with garlic powder, smoked paprika, black pepper, and salt. Stir well so every bite gets flavor.

6. Return the bacon, sausage, and ham to the skillet. Stir everything together and cook for 2 minutes, until hot.

7. Make 4 small wells in the skillet mixture. Crack one egg into each well. Cover the skillet and cook for 4 to 6 minutes, until the egg whites set and the yolks reach your preferred doneness.

8. Sprinkle cheddar cheese over the skillet. Cover for 1 minute, until the cheese melts.

9. Top with parsley or green onions. Serve hot with toast, biscuits, fruit, or pancakes.