Preheat oven to 400 degrees F.
Line a rimmed baking sheet with foil. Place the bacon on the foil-lined baking sheet and transfer to the preheated oven. Roast the bacon for 15 minutes or until nicely crisped. Remove from the oven and use tongs to transfer the bacon to a double layer of paper towels to drain.
Reduce oven temperature to 350 degrees F.
Add the butter to a 12-inch skillet and place over MEDIUM-LOW heat. Add the mushrooms and sautè for several minutes to soften. Add about half of the green onions, reserving the rest for later. Sautè for another minute or two and then remove the skillet from the heat. Crumble the bacon into the skillet the stir to combine the mixture.
Coat a 13-inch x 9-inch baking dish with non-stick cooking spray.
Crack the eggs into a large bowl and whisk, lightly. Add the sour cream and all-purpose seasoning and whisk again until well combined. Don't be concerned if some small bits of sour cream do not fully incorporate. Pour the egg mixture into the prepared baking dish. Spoon the bacon mixture over the top. If you are making the dish in advance, cover it with plastic wrap and transfer it to the refrigerator to chill overnight.
When ready to bake, set the dish on the counter while you preheat your oven. Sprinkle cheese over top and bake, uncovered, for 25 to 30 minutes (add 5 to 10 minutes if chilled), or until the mixture appears to be set in the center and the top is nicely browned. Remove from the oven and top with remaining green onions and/or chives. Let it rest for 5 minute before slicing.
Set out sour cream and hot sauce for serving.