Protein Breakfast Loaded Hash Browns

A hearty, high-protein breakfast packed with creamy avocado, fluffy scrambled eggs, and cottage cheese—all served over crispy hash browns.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1–2 servings

Ingredients

• 3 hash browns (frozen or homemade)
• 3 eggs, scrambled
• 1 avocado, smashed
• ½ cup cottage cheese
• Everything But The Bagel seasoning (optional)
• Salt and black pepper, to taste

Instructions

1. Cook the hash browns according to package instructions (or until golden and crispy if homemade). Set aside.
2. In a separate pan, scramble the eggs over medium heat. Season with salt and black pepper. Set aside.
3. Smash the avocado in a small bowl with a fork. Season with salt and black pepper.
4. Arrange the cooked hash browns on a plate. Spread a layer of smashed avocado on each one.
5. Top each hash brown with scrambled eggs, followed by spoonfuls of cottage cheese.
6. Sprinkle Everything But The Bagel seasoning on top (if using).
7. Serve immediately while warm and enjoy.

Notes

• For extra crispiness, cook the hash browns in a skillet with a little oil rather than baking.
• You can use egg whites or a plant-based egg substitute if preferred.
• Swap cottage cheese with Greek yogurt for a tangier, higher-protein option.
• This recipe is versatile—add sautéed spinach, turkey bacon, or smoked salmon for more variety.
• Best enjoyed fresh, but components (eggs, avocado, cottage cheese) can be prepped ahead and assembled just before serving.

Protein Breakfast Loaded Hash Browns

• Author: baking
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1–2 servings 1x

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Description

A hearty, high-protein breakfast packed with creamy avocado, fluffy scrambled eggs, and cottage cheese—all served over crispy hash browns.

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Ingredients

Scale 1x2x3x

• 3 hash browns (frozen or homemade)

• 3 eggs, scrambled

• 1 avocado, smashed

• ½ cup cottage cheese

• Everything But The Bagel seasoning (optional)

• Salt and black pepper, to taste

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Instructions

• Cook the hash browns according to package instructions (or until golden and crispy if homemade). Set aside.

• In a separate pan, scramble the eggs over medium heat. Season with salt and black pepper. Set aside.

• Smash the avocado in a small bowl with a fork. Season with salt and black pepper.

• Arrange the cooked hash browns on a plate. Spread a layer of smashed avocado on each one.

• Top each hash brown with scrambled eggs, followed by spoonfuls of cottage cheese.

• Sprinkle Everything But The Bagel seasoning on top (if using).

 

• Serve immediately while warm and enjoy.

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Notes

• For extra crispiness, cook the hash browns in a skillet with a little oil rather than baking.

• You can use egg whites or a plant-based egg substitute if preferred.

• Swap cottage cheese with Greek yogurt for a tangier, higher-protein option.

• This recipe is versatile—add sautéed spinach, turkey bacon, or smoked salmon for more variety.

 

• Best enjoyed fresh, but components (eggs, avocado, cottage cheese) can be prepped ahead and assembled just before serving.