In a skillet over medium heat, add oil.Once oil is heated, add onion & pepper. Saute for 3-4 minutes or until they begin to soften
Add chorizo to the skillet. If using ground, brown the chorizo until cooked through about 5 minutes. If using Pederson Farms Chorizo Sausage links, throw in the skillet for 2-3 minutes to create caramelization on the sausages.
While the sausage cooks. Prepare a 9x11 pan by spraying it with cooking spray or covering in foil.Pour the bag of hashbrowns into the pan and spread to create an even layer.Additionally in a mixing bowl combine eggs, green chile, salt & garlic powder. Whisk until eggs are thoroughly beaten.
Remove Sausage mixture from stove and pour on to the hashbrowns. Use a spatula to create an even layer.
Lastly, Pour the egg mixture into the pan to cover the other ingredients. Optional if not dairy free: add 1/4 C of cheese on top of the eggs.
Bake in the oven, uncovered for 40-50 minutes. Shake the pan before removing from the oven. If the eggs are still jiggling, leave in for an additional 5 minutes before checking again.
Slice egg back into 6-8 servings. Top with desired garnishes & enjoy!