Preheat your oven to 350°F (175°C). Cook the ground chorizo in a large skillet over medium heat for about 5–7 minutes until fully cooked and crumbly. Drain excess fat and set aside.

Chop the jalapeño, green pepper, red pepper, and onion into small, even pieces.

Spray a 9x13 casserole dish with oil to prevent sticking. Layer the bottom with frozen hash browns, pressing them down.

In a mixing bowl, whisk the eggs until frothy. Stir in almond milk, salt, and pepper. Add the chopped vegetables and drained chorizo, mixing well.

Pour the egg mixture over the hash browns, spread evenly. Bake in the oven for about 50 minutes until the center is set.

Remove from oven, cool for 10 minutes, cut into squares and serve warm.