Description
Quick and filling breakfast bowls filled with crispy hash browns, soft scrambled eggs, sausage, cheese, and fresh toppings.
Ingredients
- 4 cups frozen shredded hash browns, thawed
- 3 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 large eggs
- ¼ cup whole milk
- ½ teaspoon salt (for eggs)
- ¼ teaspoon black pepper (for eggs)
- 7 ounces breakfast sausage, casings removed
- 1 cup shredded cheddar cheese
- ½ cup salsa (mild or spicy)
- 1 avocado, diced
- 2 green onions, sliced
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add thawed hash browns in an even layer and sprinkle with salt and pepper. Cook undisturbed for 5–7 minutes until golden brown and crispy. Flip and cook for an additional 4–5 minutes. Remove from the skillet and keep warm.
- In the same skillet, add the remaining 1 tablespoon of oil. Crumble in the breakfast sausage and cook until browned and fully cooked, approximately 6–8 minutes. Remove from skillet.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until combined. Pour into the skillet and cook over medium heat, stirring gently, until softly scrambled. Remove from heat.
- Divide hash browns among four bowls, topping each with scrambled eggs, sausage, cheese, salsa, avocado, green onions, and cilantro if using.
- Serve immediately, garnished as desired.
Notes
Pat thawed hash browns dry for better crisping. Cook sausage properly and drain excess fat if needed. For meal prep, cook hash browns and sausage the night before and reheat before adding eggs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 300mg
Keywords: breakfast, hash browns, eggs, sausage, cheese, quick meal