Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
Brown the chorizo in a large skillet over medium high heat, breaking it up as it browns.
In a large mixing bowl, whisk together the eggs, milk, taco seasoning, salt and pepper. Stir in the shredded hash browns and salsa.
Once the chorizo is cooked through, add it to the egg mixture and still until well incorporated.
Gently stir in 1 cup of the shredded cheese and pour into the prepared baking dish.
Bake for 35-45 minutes until the center of the casserole is set (no longer jiggly). Top with the remaining shredded cheese and bake for 5 minutes to melt the cheese on top.
Remove the casserole from the oven. Let it rest for 10-15 minutes to cool slightly.
Then it’s ready to serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3-4 days.