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

In a large skillet over medium heat, cook the chorizo until browned, about 5–7 minutes, breaking it into small pieces.

Add chopped onions and bell peppers, cooking until softened, about 3–4 minutes, then stir in green chiles.

Spread thawed hash browns evenly across the prepared baking dish, seasoning with salt and pepper.

Spoon the chorizo mixture evenly over the hash browns.

In a mixing bowl, whisk together eggs, milk, cumin, chili powder, and garlic powder; pour over the layers.

Sprinkle shredded cheese over the casserole.

Bake uncovered for 40–45 minutes until golden and center is set.

Let it rest for 5–10 minutes before slicing.