Cook all bacon on skillet until brown and crispy.

Transfer bacon onto paper towels and crumble when cooled

Store half of the bacon grease into seperate container

With the remaining half of the bacon grease, add the hash rounds to the skillet. Season with pepper, salt, and garlic powder.

Brown the hash rounds until they are crispy and cooked thoroughly

Put the cooked hash rounds into the pie tin and spread out evenly to create the bottom layer

Add half of the mozzerella over the top of the potatoes in the pie tin

Evenly distribute the cooked crumbled bacon on top of the mozzarella cheese in the pie tin

Pour the other 1/2 of the bacon grease in the sautee pan and sautee the spinach, kale, and onions together

Cook on low heat until the onions become translucent and the spinach and kale are wilted

Meanwhile, in a small bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Make sure it is whisked well

Once the spinach kale mixture is done sautee-ing, add it to the egg mixture and combine thoroughly

Pour the egg/spinach mixture into the pie tin over the bacon. Use a fork or spoon to gently distribute the spinach and kale mixture over the top layer

Push down on the top of casserole with the fork to make sure the top layer gets covered in the egg mixture

Cover with aluminum foil and bake in the toaster over at 350°f for 40 mins

Take off foil lid and bake uncovered for another ten

Add mozzarella cheese and broil until the cheese is melted and bubbly

Let cool for ten minutes and then enjoy!