Preheat oven to 375 degrees
Spray a 9 x 13 casserole dish with cooking spray.
Place the hash browns in the bottom of the dish and set aside.
In a large pan, heat 1 tablespoon of olive oil and cook the breakfast sausage until cook completely, 7-8 minutes. Break up the sausage into crumbles as it cooks. Place the cooked sausage over the hash browns.
In the same pan, heat the last tablespoon of olive oil and cooking the onion, peppers, and mushrooms until the mushrooms and peppers are tender and onions are translucent. Using a mesh strainer drain out any extra liquid from the vegetables. Add the vegetables in with the sausage and hash browns.
In a large bowl whisk together the eggs, garlic powder, onion powder, salt, and pepper.
Whisk in the yogurt and then slowly stir in the shredded cheddar cheese.
Pur the egg mixture in with the vegetables, sausage, and hash browns. Give the ingredients a few stirs to lightly mix everything together.
Bake in the oven for 50 - 60 minutes or until set in the center.