1 pound fresh chorizo
3 cups frozen cubed hash brown potatoes
1 medium onion, diced
3/4 cup chopped sweet red pepper
2 garlic cloves, minced
5 large eggs
1-1/2 cups half-and-half cream
1 can (4 ounces) chopped green chiles
2 teaspoons chili powder
1 cup shredded Monterey Jack or pepper jack cheese
1 cup shredded cheddar cheese
3 tablespoons minced fresh cilantro, divided
Hot pepper sauce
In a large nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels.
In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer.
Remove from heat; stir in chorizo. Cool 15 minutes.
Whisk eggs, cream, green chiles and chili powder.
Layer a greased 11×7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro.
Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight.
Preheat oven to 350°.
Remove casserole from refrigerator while oven heats. Bake, uncovered, until set and bubbling, 35-40 minutes.
Let stand 10 minutes before serving.
Sprinkle with remaining cilantro.
Serve with sour cream and pepper sauce.