Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

Cook the chorizo or breakfast sausage in a large skillet for about 8-10 minutes, adding diced onion and red bell pepper halfway through.

In a mixing bowl, whisk together eggs, milk, cumin, and paprika until smooth.

Layer half of the corn tortillas at the bottom of the greased baking dish.

Spoon half of the cooked meat and veggie mixture over the tortillas, followed by half of the shredded cheeses.

Repeat layering with remaining tortillas, meat mixture, and then pour half of the egg mixture over all layers and top with remaining cheeses.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until golden and bubbly.

Let the casserole rest for about 10 minutes before slicing and serve with garnishes like cilantro or salsa.