Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.

Cook the plant-based Mexican chorizo in a skillet over medium heat, breaking it up as it cooks, until browned and any excess moisture has cooked off, about 5 to 7 minutes. Set aside.

Fold each tortilla back and forth in 1½-inch folds like an accordion. Place each folded tortilla pressed against the others in the baking dish and lightly spread them apart until they fit the length of the dish.

Distribute the cooked chorizo evenly into the folds of the tortillas. Reserve 2 tablespoons of green onions for garnish and sprinkle the remainder evenly over the tortillas. Add the red bell pepper and 1 cup of the cheese.

In a medium bowl, whisk together the eggs or JustEgg, half-and-half, salt, and black pepper until well combined. Pour the mixture over the casserole and use a fork or spatula to work it into the tortilla folds. Sprinkle the remaining 1 cup of cheese evenly over the top.

Bake. Bake for 35 to 40 minutes until the center is set and the top is golden brown. The casserole is done when the center no longer jiggles when you gently shake the dish.

Garnish and serve. Top with the reserved green onions and chopped cilantro and serve hot. Serve with avocado, salsa, hot sauce, or sour cream if desired.