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Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
Dice the bell pepper and onion. Heat a large skillet over medium-high heat. Add the avocado oil and saute the bell pepper and onions until they begin to soften and the onion is translucent. Add the veggies to the prepared baking dish.
Chiffonade or chop the spinach into small strips. Add to the dish along with the hashbrowns and 1.5 cups of the cheese. Stir gently to combine.
Whisk together the eggs, salt, mustard, and Greek yogurt. Pour evenly over the hashbrown mixture in the baking dish. Top with the remaining ½ cup cheese.
Bake for 45-50 minutes or until golden brown and the eggs are set. Serve warm.