Mexican Style Breakfast Casserole

0 Preheat the oven to 375° and line a 13x9 pan with parchment paper. 
1 In a large skillet, cook the chorizo over medium/high heat until cooked through, about 7 minutes. Scoop into the prepared pan, spreading evenly, and place the pan back on the stove- no need to wash it. 
2 Add olive oil to the pan and add in the onion, jalapeño, salt and garlic powder. Cook over medium heat until they start to get tender, about 5-7 minutes. Add in the can of green chilis and cook for another 1-2 minutes. Scoop this mixture over the chorizo in the pan. 
3 Add the drained beans and top with the shredded cheese. Crack the eggs into a medium bowl and add the milk. Whisk well and pour over the mixture in the pan. Bake for 40-43 minutes, until the middle is set. 
5 Top with any desired toppings. I used salsa, avocado, a chili lime sauce and cilantro. 
4 Enjoy warm and keep leftovers covered in the fridge for up to 10 days.