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Preheat oven to 425 degrees F.
Add the potatoes and diced bell pepper to a large baking sheet. Drizzle with avocado oil and sprinkle with salt and pepper. Stir to combine.
Roast at 425 degrees for 25-30 minutes, stirring halfway through, until potatoes are tender and turning golden on edges.
In a medium size skillet, cook the chorizo over medium heat, breaking it apart while it cooks. Cook for 8-10 minutes.
In a medium size bowl, crack the eggs and then whisk together.
Heat a large skillet over medium heat, spray with nonstick cooking spray and then pour in the eggs, sprinkle with salt. Fold or scramble the eggs during cooking until cooked to desired doneness.
Layer bowls with roasted potatoes, scrambled eggs, chorizo and top with your favorite toppings!