Preparation

• Turn your oven on to 350 degrees and spray a 9x13 glass pan with cooking spray.
• Heat a nonstick pan over medium-high heat and add your chorizo. Cook for 5-7 minutes or until there's little to no liquid left in the pan. Transfer chorizo to a bowl lined with a paper towel and set aside.
• Add bell pepper, poblano pepper, and white onion to the same pan and cook until tender (about 3-4 minutes). Set aside once done.
• Whisk eggs, milk, salt, and pepper together until light and fluffy. Stir in green chiles.
• Layer prepared pan with frozen diced potatoes, chorizo, pepper and onion mixture, and shredded cheese.
• Pour egg mixture over the top making sure it covers most of the ingredients. Sprinkle extra cheese on top (if desired) and bake for 40-45 minutes or until cheese is melted and egg is cooked through.
• Once done, let casserole cool for a few minutes. Sprinkle chopped cilantro over the top, cut it, and serve with sliced avocado and salsa.