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

Cook the chorizo in a nonstick skillet over medium-high heat for 5-7 minutes until browned.

Sauté the red bell pepper, poblano pepper, and white onion in the same skillet for 3-4 minutes until tender.

In a large mixing bowl, whisk together eggs and milk, then season with salt and black pepper. Fold in the diced green chiles.

Layer frozen diced potatoes in the dish, then add the chorizo and sautéed vegetables. Pour the egg mixture on top and sprinkle with cheese.

Bake for 40-45 minutes until cheese is melted and eggs are cooked through.

Let the casserole cool, garnish with cilantro, and serve warm with avocado and salsa.