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Preheat oven to 350ºF with rack in middle.
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Cook bacon in an ovenproof 12-inch heavy skillet (preferably cast-iron) over medium heat until beginning to brown, about 5 minutes. Add potatoes, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until potatoes are tender, about 10 minutes.
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While potatoes cook, stem, seed, and devein chiles, then finely chop.
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Add chiles and bell peppers to potatoes and cook, stirring occasionally, until peppers are softened, 10 to 12 minutes. Add garlic and cook, stirring occasionally, until pale golden, about 3 minutes.
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Whisk together sour cream, eggs, 3/4 tsp salt, and 1/2 tsp pepper, then pour over vegetables in skillet.
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Transfer skillet to oven and bake until eggs are just set, 18 to 24 minutes. Serve warm or at room temperature.