Method:

1. Preheat oven to 425 degrees. 
2. Make the potatoes: Preheat oven to 425 degrees and line a sheet pan with parchment paper. Toss the diced potatoes in a large mixing bowl with olive oil. Transfer the potatoes to the lined sheet pan and roast for 20-30 minutes until golden brown and crisp. Transfer the crispy potatoes to a mixing bowl and season with salt, pepper, garlic powder, and onion powder. Toss to coat and set aside. Lower the oven temperature to 400. 
3. While the potatoes are baking, add the eggs, almond milk, green onion, hot sauce, salt, and pepper to a large mixing bowl. Whisk together until well combined and then fold in shredded cheese. 
4. Next, heat a large skillet over medium-high heat. Once hot, add a bit of oil and then add the diced ham. Cook the ham for 2-3 minutes just until it begins to brown.
5. Once the ham is brown add the onion, bell peppers, and garlic. Sauté for another 3-5 minutes or until onion and bell pepper start to become tender. Remove the pan from the heat and set aside. 
6. Give your casserole dish a light spray of olive or avocado oil to prevent sticking and then add the ham mixture. Then add the potatoes and toss until well combined. 
7. Pour the egg and cheese mixture evenly over the ham and veggies. Bake the casserole at 400 degrees for 35-40 (check after 30 minutes) until the egg is completely set. Let cool and then garnish with a bit of fresh parsley and green onion. Slice into 12 pieces and serve.