Preheat oven to 350.

In a large skillet, cook slices of bacon until crispy. Remove cooked bacon from pan, drain excess grease on paper towels and cool before crumbling. Set crumbled bacon aside.

In the same pan with the bacon grease, add chopped onion, tiny diced potatoes, and chopped up green and red peppers. Heat all together for about 5 minutes on medium heat until onion is tender.

Add water and cover pan.

Heat vegetable mixture for 10-12 minutes, stirring occasionally until potatoes are soft and tender.

Remove from heat and add drained black beans, green onion, cooked bacon and all of the spices. Mix well.

In a separate mixing bowl, combine eggs and half and half. Whisk together well.

Fold in half of each of the shredded cheese and pour entire mixture over the vegetables in the skillet.

Use a spatula to evenly distribute the eggs and sprinkle top with remaining shredded cheese.

Bake cowboy breakfast casserole for 30 minutes or until center is set.

Let casserole stand for 10 minutes before serving.