In a large skillet over medium heat, add the chorizo. Cook until browned and cooked through, breaking it apart with a spatula as it cooks (about 5-7 minutes). Remove from heat and place in a large mixing bowl.
In the same skillet, add the minced garlic, diced red bell pepper, and grated zucchini. Sauté for about 5 minutes, or until softened. Add the chopped spinach and cook until wilted. Combine with the chorizo in the mixing bowl.
In a separate bowl, whisk together the eggs, almond milk, and cracked black pepper until well combined. If using cheese, stir in the shredded cheese.
Pour the egg mixture over the chorizo and vegetable mixture. Add the sliced spring onions and stir until evenly combined.
Preheat your oven to 350°F (175°C). Grease your baking dish and pour the mixture into it, spreading evenly. Bake for 25-30 minutes or until the eggs are set and the top is golden brown.
Once baked, let the casserole cool for a few minutes. Serve warm, topped with chopped avocado, fresh coriander, and a dollop of coconut yogurt or sour cream. Add hot sauce if desired.
