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

Cook about 1 pound of chorizo over medium-high heat for 5-7 minutes, stirring until browned. Transfer to paper towel-lined bowl.

Sauté chopped red bell pepper, poblano pepper, and diced onion for 3-4 minutes until tender and fragrant.

Whisk together 8 eggs, 1 cup of milk, and a pinch of salt and black pepper until fluffy. Fold in diced green chiles.

Spread a layer of frozen diced potatoes in the baking dish, then top with cooked chorizo and sautéed vegetables. Sprinkle with shredded cheese.

Pour the egg mixture over the layers in the dish and top with additional shredded cheese if desired. Bake for 40-45 minutes.

Let it cool for 5-10 minutes, garnish with cilantro, and serve with avocado and salsa.