Crispy hash browns layered with scrambled eggs, sausage, cheese, and fresh toppings for a hearty, customizable breakfast bowl.

Scale

4 cups frozen shredded hash browns, thawed

3 tbsp vegetable oil

Salt and black pepper to taste

6 large eggs

1/4 cup milk

200 g breakfast sausage

1 cup shredded cheddar cheese

1/2 cup salsa

1 avocado, diced

2 green onions, sliced

2 tbsp fresh cilantro, chopped

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1. Cook hash browns in oil until crispy.

2. Brown sausage in skillet and set aside.

3. Whisk and scramble eggs with milk, salt, and pepper.

4. Assemble bowls with hash browns, eggs, sausage, cheese, salsa, and avocado.

5. Top with green onions and cilantro, then serve.

Use turkey or plant-based sausage for a leaner option.

Add veggies like peppers or spinach for extra color.

Store leftovers up to 3 days or freeze up to 1 month.