Preheat the oven to 350 degrees F, if baking right away.
Grease a 9x13 baking pan.
In a large skillet, cook the chorizo over medium-high heat, breaking it up into smaller chunks as it cooks.
Add the red bell pepper, orange bell pepper, and red onion to the chorizo and cook until softened, about 5-7 minutes.
In a medium bowl, whisk together the eggs, milk, sour cream, salt, and green chiles.
Add the hash browns and chorizo mixture to the bottom of the prepared pan, and stir a little to combine.
Top with the cheese.
Pour the egg mixture evenly over the cheese.
At this point you can either cover and refrigerate overnight, or bake immediately.
Bake in the oven for 40-50 minutes, until the cheese is golden brown and the middle is set. If you refrigerate overnight, I recommend taking it out of the refrigerator 30 minutes prior to baking to let it come closer to room temperature.
Serve topped with cilantro, green onions, and jalapenos! Enjoy!