Preheat the oven to 375 degrees. Spray a 9X13 baking dish with nonstick cooking spray.
In a large skillet preheated to medium-high heat, add 1 tbsp of olive oil. Cook the sausage, breaking it up with a wood spoon into small bits, until browned and cooked through, about five minutes. Drain any excess oil and transfer the sausage to a large bowl.
In the same skillet as the sausage preheated to medium heat, add 1 tbsp olive oil. Cook the onion, bell pepper, salt, and pepper. Stir the vegetables until softened for about three minutes. Add garlic and continue to cook until fragrant, about one minute. Take the vegetables and add it to the bowl with the sausage.
Again, in the same skillet preheated to medium heat add the remaining 2 tbsp of olive oil. Cook the hash browns until golden and crisp for about 10 minutes. Scrape the hash browns into the bowl with the sausage and vegetables.
In a large bowl whisk together the eggs, broth, sour cream, Dijon mustard, hot sauce, paprika, cumin, chili powder, 1⁄2 tsp kosher salt, and 1⁄2 tsp pepper. Stir in 1 cup shredded cheddar cheese. Fold in the hash brown mixture and then pour it into the prepared baking dish. Sprinkle the top with remaining 1 cup cheese. Bake until the eggs are set, about 30 minutes. Let cool before serving.