Bacon, Potato & Egg Breakfast Casserole

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4 slices thick bacon, cut into strips about 1/2-inch wide

1 large yellow onion, peeled and diced

1 yellow bell pepper, cleaned out and diced

4 cloves garlic, minced

1/3 cup sun-dried tomatoes, chopped

2 teaspoons salt, divided

8 large eggs

1 cup milk, fat content between 1% and 4% (whole)

1 teaspoon fresh-cracked black pepper

2 cups shredded cheddar cheese

3 cups frozen diced potatoes, unthawed

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