Preheat your oven to 350°F (175°C) and prepare a 9x13 glass baking dish with cooking spray.

In a nonstick skillet over medium-high heat, crumble the chorizo and cook for 5–7 minutes until fully cooked.

Sauté chopped red bell pepper, poblano pepper, and white onion in the same skillet for 3–4 minutes until tender.

Whisk together the eggs, milk, salt, and black pepper until light and fluffy, then mix in the diced green chiles.

Layer frozen diced potatoes in the baking dish, followed by the cooked chorizo and sautéed vegetables, then pour egg mixture over the top and sprinkle with shredded cheese.

Bake for 40–45 minutes until the eggs are set and the casserole is bubbly and golden brown.

Let cool for a few minutes, garnish with cilantro, and serve with avocado and chunky salsa.