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Crispy Hash Brown Breakfast Bowls

A hearty and completely customizable breakfast bowl loaded with crispy hash browns, fluffy scrambled eggs, savory sausage, fresh avocado, and vibrant salsa.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Breakfast, Brunch
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Hot Base Ingredients
  • 4 frozen hash brown patties
  • 0.5 lb bulk breakfast sausage
  • 4 large eggs
  • 1 tbsp unsalted butter
  • 0.25 cup sharp cheddar cheese shredded
  • 1 pinch salt and pepper to taste
Fresh Toppings
  • 0.5 large avocado sliced
  • 0.5 cup salsa or pico de gallo
  • 2 tbsp green onions chopped
  • 1 tbsp fresh cilantro chopped

Equipment

  • Skillet
  • Air Fryer or Oven
  • Whisk

Method
 

  1. Cook the hash brown patties according to package directions or in an air fryer at 400°F (200°C) for 10-12 minutes until deeply golden and crispy. Break into bite-sized chunks.
  2. In a medium skillet over medium heat, brown the breakfast sausage, breaking it into crumbles as it cooks. Cook for 6-8 minutes until cooked through. Remove and set aside.
  3. Whisk eggs with a pinch of salt and pepper. Melt butter in a non-stick skillet over medium-low heat. Add eggs and soft scramble by gently folding with a spatula until just set but still slightly wet.
  4. Assemble the bowls by dividing the crispy hash brown chunks as the base.
  5. Top with the scrambled eggs, browned sausage, and sprinkle the shredded cheddar cheese over the hot ingredients so it begins to melt.
  6. Add the sliced avocado and spoon the salsa over the top.
  7. Garnish generously with chopped green onions and cilantro. Serve immediately.

Notes

Great for meal prep! Store the cooked sausage, hash browns, and cheese together in the fridge. Microwave to reheat, then add fresh scrambled eggs, avocado, and salsa right before eating.