Description
A hearty, high-protein breakfast packed with creamy avocado, fluffy scrambled eggs, and cottage cheese—all served over crispy hash browns.
Ingredients
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3 hash browns (frozen or homemade)
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3 eggs, scrambled
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1 avocado, smashed
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½ cup cottage cheese
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Everything But The Bagel seasoning (optional)
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Salt and black pepper, to taste
Instructions
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Cook the hash browns according to package instructions (or until golden and crispy if homemade). Set aside.
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In a separate pan, scramble the eggs over medium heat. Season with salt and black pepper. Set aside.
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Smash the avocado in a small bowl with a fork. Season with salt and black pepper.
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Arrange the cooked hash browns on a plate. Spread a layer of smashed avocado on each one.
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Top each hash brown with scrambled eggs, followed by spoonfuls of cottage cheese.
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Sprinkle Everything But The Bagel seasoning on top (if using).
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Serve immediately while warm and enjoy.
Notes
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For extra crispiness, cook the hash browns in a skillet with a little oil rather than baking.
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You can use egg whites or a plant-based egg substitute if preferred.
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Swap cottage cheese with Greek yogurt for a tangier, higher-protein option.
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This recipe is versatile—add sautéed spinach, turkey bacon, or smoked salmon for more variety.
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Best enjoyed fresh, but components (eggs, avocado, cottage cheese) can be prepped ahead and assembled just before serving.