In a large skillet, cook chorizo over medium-high heat until cooked through.
In large slow cooker, add potatoes, onion, bell pepper, and cooked chorizo.
In large bowl whisk together eggs, milk, and salt. Stir in cheese.
Pour egg mixture into slow cooker.
Cook on low for 8 hours or high for 4 hours.
Cut into squares and top with cilantro, green onion, and salsa & enjoy!Recipe by: Taylor Ellingson, greens & chocolate