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

Heat a nonstick pan over medium-high heat, add the chorizo, and cook for 5-7 minutes until there’s no liquid remaining. Set aside on a paper towel.

In the same pan, sauté the red bell pepper, poblano pepper, and onion for 3-4 minutes until just tender, then remove from heat.

In a large bowl, whisk together the eggs, milk, salt, and pepper until light and fluffy. Stir in the diced green chiles.

Layer frozen diced potatoes in the baking dish, followed by chorizo, veggies, and half of the shredded cheese. Pour the egg mixture and sprinkle with remaining cheese.

Bake for 40-45 minutes or until the egg is fully set and cheese is melted and golden. Cool slightly before slicing.

Garnish with fresh chopped cilantro and serve with avocado and chunky salsa.