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Preheat oven to 350 degrees F.
Spray a 9x13’ inch pan with cooking spray. Set aside.
Cook the bacon in a skillet or arrange on a baking sheet covered with foil and bake until crispy. Remove from oven, cool and chop. Set aside.
Combine the eggs, sour cream, yogurt, milk, cheeses and salt and pepper in a large bowl. Mix on low speed with an electric mixer, just until combined.
Place a large skillet over medium heat, add oil and once simmering, add onion and cook until translucent. Add garlic and add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease, and add diced bell peppers and green onion, stir and cook for 3 minutes.
Add spinach and cook just until wilted.
Add the sausage mixture to the bowl with the egg mixture, add the chopped cooked bacon and stir everything to combine.
Pour mixture into the greased 9x13’’ pan and bake for 40-50 minutes or until the edges are set and the center is just barely jiggly.
Leftovers can be stored in the fridge and enjoyed within 3-4 days, just reheat in the microwave.
Serve topped with sour cream, chopped bacon, and green onions.