Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, add the ground chorizo and cook for about 7–10 minutes, stirring frequently until browned and fully cooked. Drain excess fat and set aside.

Chop your vegetables: dice the jalapeño, green pepper, red pepper, and white onion.

Spray a 9x13-inch casserole dish with cooking spray and layer the frozen hash browns evenly across the bottom.

In a large mixing bowl, crack the eggs and whisk them. Stir in the almond milk, salt, and pepper, then add the chopped vegetables and cooked chorizo.

Pour the egg mixture over the hash browns in the prepared baking dish and spread it evenly.

Bake in the preheated oven for 50 minutes, or until the center is firm and a golden-brown top forms.

Allow to cool for about 10 minutes, slice into squares, and serve warm.