Preheat oven to 400°F. Heat olive oil in a 10-inch cast-iron skillet over medium heat. Add onions, and cook until fragrant and translucent, about 5 minutes. Add garlic and bell pepper, and cook until soft, about 5 minutes. Remove from heat and set aside.
Preheat a non-stick skillet over medium-high heat. Place sausage in skillet, cook and crumble for approximately 8 minutes. Add bacon and cook for an additional 8 minutes.
While the meat is cooking, whisk the eggs, and then fold in the crumbled queso fresco and season with pepper. When the meat is cooked, add meat to cast iron skillet with tomatillo verde sauce, and combine, and then pour the egg-cheese mixture over top, making sure the eggs coat the mixture evenly.
Cook the mixture for about 5 minutes or until the edges firm up, transfer the skillet into the preheated oven and bake for 12 to 15 minutes, or until the center is no longer wobbly and the top is golden.
Serve with salsa verde and crumbled queso fresco.