Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook bacon in large skillet over medium-high heat until crisp. Remove bacon from skillet; drain on paper towel.
In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix. Spread half of potato mixture in sprayed baking dish. Top with artichokes and remaining potato mixture.
In same large bowl, beat eggs, milk, garlic-pepper blend and salt until well blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese. Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 350°F. Bake covered for 45 minutes.
Uncover baking dish; arrange tomato slices over top. Bake uncovered an additional 15 to 20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.