In a large skillet, heat a drizzle of oil over medium heat. Add the sliced mushrooms and sauté for about 4 minutes until they begin to soften. Next, incorporate minced garlic and diced red onion, cooking for an additional 2 minutes until fragrant and translucent. Set aside to cool slightly.

Generously coat a 9x13-inch baking dish with non-stick cooking spray. Spread the thawed shredded potatoes evenly across the bottom and press down firmly.

Layer the sautéed vegetable mixture over the pressed potatoes, followed by diced bell peppers and baby spinach for added color and nutrition.

In a mixing bowl, whisk the eggs together. Add half and half or milk, hot sauce, salt, and pepper. Pour evenly over the assembled veggies.

Sprinkle the shredded cheese over the top. Preheat your oven to 375°F (190°C) and bake for 45 to 50 minutes until the eggs are set and top is golden brown. Let cool for 10 minutes before slicing.