Begin by preheating your oven to 350°F. Spray your baking dish generously with nonstick cooking spray. This ensures the casserole won’t stick and makes cleanup a breeze later.

Heat a nonstick pan over medium-high heat. Add the chorizo, breaking it up into smaller pieces with a spatula. Cook for 5–7 minutes until browned and the juices have cooked off. Transfer the cooked chorizo to a plate lined with paper towels to drain excess grease.

Using the same pan, add your red bell pepper, poblano pepper, and onion. Sauté them for 3–4 minutes until they soften but still retain their vibrant color. Remove from heat and set aside.

Crack the eggs into a mixing bowl and whisk them with the milk, salt, and pepper until light and fluffy. Stir in the canned green chiles to give the eggs a flavorful punch.

Layer the frozen diced potatoes evenly on the bottom of your prepared dish. Add the cooked chorizo, sautéed veggies, and shredded cheese on top. Pour the egg mixture over everything, making sure it fills the nooks and crannies. Sprinkle extra cheese on top if you like.

Pop the casserole into the preheated oven and bake for 40–45 minutes. You’ll know it’s done when the eggs are set in the center and the top is golden with melty cheese. Test using a knife inserted in the middle; it should come out clean.

Remove from the oven and allow the casserole to rest for a few minutes. Garnish with chopped cilantro, avocado slices, and a spoonful of chunky salsa. Slice into squares and serve hot for maximum enjoyment!