1 jalapeno, seeds removed, finely diced (use 1/2 if you want it less spicy)
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1/4 tsp smoked paprika
1 tsp salt, to taste
1/2 tsp pepper, to taste
2 c whole milk
2 1/2 c shredded cheddar or Mexican blend cheese
Remove hash browns from the freezer and add to a 9 x 14 greased casserole dish; set aside.
Heat 1 T oil in a large skillet over medium high heat. Add chorizo and cook, breaking up with the back of your spoon, until fully cooked through. I don’t drain the grease unless there is an overwhelming amount because it adds delicious flavor.
Add onion, garlic, bell peppers, jalapeño, garlic powder, chili powder, cumin, paprika, and season with salt and pepper to taste. Cook another 3-4 minutes, until peppers are soft.
In a separate bowl, whisk eggs, milk, 1 tsp salt, and 1/2 tsp pepper together until smooth and creamy.
Spread chorizo mixture evenly on top of hash browns then top with cheese.
Pour whisked eggs all over the top, and using a fork press down so that it’s in an even layer and everything is coated by the egg mixture.
Refrigerate overnight. When you are ready to bake, pre-heat oven to 350 degrees and bake for 55-65 minutes, until golden and cooked through.
Serve with jalapeños, cilantro, salsa, and any other toppings of choice! Enjoy!