Servings: about 6
-6-8 eggs (depending how large you want it)
-1/4 cup milk (I use unsweet plain almond)
-1 red bell pepper, diced
-1 poblano pepper, diced
-1 lb chorizo sausage
-1 heaping cup frozen hashbrowns
-Optional: cheddar cheese
1. Preheat oven 375 degrees F.
2. Heat a skillet to medium heat and brown the chorizo. Add in the bell pepper and poblano and saute until meat is cooked through and peppers are soft.
3. Beat the eggs with the almond milk in a large bowl. Add in the meat mixture and stir.
4. Grease an oven-safe dish (a pie tin or an 8x8 casserole dish work well) and lay down the hashbrowns. Pour the egg and meat mixture over top and top with cheese.
5. Bake for 22-25 minutes.