Cup of Yum
1. If you're baking the casserole immediately, preheat the oven to 350°.
2. Heat a large nonstick skillet over medium high heat and add the chorizo. Break apart with the back of a wooden spoon, so that it's separated into little crumbles. Use a slotted spoon to transfer the sausage to a small bowl.
3. Cook the rendered sausage fat down so that any excess liquid evaporates and you're just left with the flavorful fat. Add the sweet potatoes, onions and green peppers to the pan and sprinkle with half of the salt and pepper. Stir to combine and cover with a lid.
4. Cook for 10-12 minutes, stirring occasionally until the potatoes start to brown and are tender. Remove the pan from the heat and stir in the cooked chorizo and hatch chilies. Set aside.
5. Toss the two cheeses together until well mixed and set aside.
6. In a medium bowl combine the eggs, milk, remaining salt and pepper and whisk to combine.

ASSEMBLE THE EGG BAKE:

1. Spray the casserole dish with vegetable spray. Transfer the chorizo mixture to the casserole dish. Top with 3/4 of the cheese and pour the egg mixture over the sausage. Use a wooden spoon to adjust the ingredients and make sure they're well balanced and combined.

FOR MAKE AHEAD:

1. If you're making the casserole ahead of time, make it to this point. Cover and refrigerate. Wrap the remaining cheese and refrigerate. Remove the casserole from the refrigerator about 45 minutes before baking to let it come to room temperature, then follow the baking instructions.

TO COOK NOW:

1. Sprinkle the top of the casserole with the remaining cheese mixture and bake for 30-45 minutes or until a cake tester comes out clean. Let the casserole rest for 10 minutes before serving.