Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick spray or butter.

In a large skillet over medium heat, add the beef sausage and bacon. Cook until both are thoroughly browned, about 6-8 minutes.

Once cooked, drain the excess grease from the skillet, then add your diced bell peppers and spinach, sautéing them for 3-4 minutes until softened.

Press the thawed shredded hash browns firmly into the bottom of your prepared baking dish.

In a large mixing bowl, crack the eggs and whisk them together with whole milk, cream cheese, and sour cream until smooth and creamy.

Incorporate the ranch seasoning, onion powder, garlic powder, salt, and black pepper.

Layer your cooked meats, sautéed bell peppers, and spinach evenly over the hash brown base.

Sprinkle 1.5 cups of shredded cheddar cheese on top.

Carefully pour the egg mixture over the layered ingredients in the baking dish.

Finish by topping with the remaining 0.5 cup of cheddar cheese.

Cover the baking dish loosely with foil and bake in the preheated oven for 30 minutes.

Remove the foil and continue baking for an additional 25-35 minutes, or until the eggs are set and the top is golden brown.

Once baked, let it rest for 10-15 minutes before serving.