For the Casserole:

1. Preheat the oven to 350°F if you're baking this immediately.
2. Put the oil in a medium skillet and heat to medium-high heat.
3. Add the chorizo to the skillet by squeezing it out of its casings. Break the chorizo into pieces with a spatula and stir it around occasionally as it cooks. Cook until all of the liquid has evaporated and the chorizo begins to form some dark, crusty edges.
4. Put the frozen hashbrowns in a greased 9x13 baking dish. Spread the cooked chorizo and shredded cheese over the potatoes evenly.
5. Whisk together 12 of the eggs, milk, salt, 3 teaspoons of diced chipotle peppers, and the juice from half of the lime. Whisk well to make sure all of the eggs are broken up.
6. Pour the egg mixture evenly over the casserole. Use a fork to stir it around a bit and incorporate the egg mixture into the bottom of the pan.
7. Bake immediately for 50-60 minutes until the center of the casserole is cooked through and no longer jiggly.
   1. If you are cooking this the next day, cover with foil and refrigerate overnight. The next morning, cook, covered for 45 minutes, and then uncovered for another 15-20 minutes until everything is cooked thoroughly.

For the Hollandaise:

1. Put 3 egg yolks, juice from the other half of the lime, 1 teaspoon chipotle peppers, and a pinch of salt into a blender. Blend and make sure that the mixture is moving. If there's not enough liquid, then add another egg yolk.
2. Melt the butter in a saucepan over the stove. While the butter is still hot, turn the blender on low and very slowly drizzle the butter into the blender (through the hole in the lid so it doesn't splatter). About 1/2 way through adding the butter the mixture should start to thicken. The finished hollandaise should have the consistency of loose, homemade mayonnaise. You may make the hollandaise the day before and reheat it the next morning by microwaving for 15-second intervals until warm.
3. Serve the hollandaise sauce over the breakfast casserole.