Preheat your campfire grill or set up a campfire with a grate over the flames.

In a large cast-iron skillet or aluminum foil packet, heat the olive oil over the campfire.

Add the diced potatoes to the skillet or foil packet, spreading them out into an even layer.

Cook the potatoes over medium heat, stirring occasionally, until they are golden and crispy, about 15-20 minutes.

In another skillet, cook the chopped bacon until it is crispy. Remove from the skillet and set aside.

In the same skillet, sauté the diced bell pepper and onion until they are tender.

Push the cooked potatoes to one side of the skillet or foil packet, and crack the eggs into the empty space.

Scramble the eggs until they are cooked to your desired consistency.

Once the eggs are cooked, mix them with the potatoes, bacon, bell pepper, and onion in the skillet or foil packet.

Sprinkle shredded cheese over the top of the mixture and cover with a lid or foil.

Cook for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Season with salt and pepper to taste before serving hot.