Preheat the oven to 375° and line a 13x9 pan with parchment paper.
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.
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.
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.
Top with any desired toppings. I used salsa, avocado, a chili lime sauce and cilantro.
Enjoy warm and keep leftovers covered in the fridge for up to 10 days.