Loaded Hashbrown Breakfast with Eggs & Avocado Bliss

Enjoy a Loaded Hashbrown Breakfast with Eggs & Avocado—crispy hashbrowns, baked eggs, and creamy avocado make for a delicious start to your day!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Resting Time 3

Total Time 43

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Hashbrown Base

20 oz Frozen Shredded Hashbrowns Pat dry for best results.
4 large Fresh Eggs Use fresh eggs for best taste.

For the Toppings

2 medium Ripe Avocados Choose ones that yield slightly to pressure.
1 cup Shredded Cheese (Cheddar, Monterey Jack, or Mozzarella) Mix and match your favorite types.
1 cup Cherry Tomatoes Halved for freshness.
0.25 cup Fresh Herbs (Parsley or Cilantro) For added flavor.
Optional Toppings Black beans, corn, jalapeños, turkey sausage, etc.

Equipment

Oven-safe skillet

Method

Instructions

Preheat your oven to 425°F (220°C) and grease a large oven-safe skillet with non-stick spray or oil.
Pat the frozen shredded hashbrowns dry, then season with salt, pepper, and garlic powder.
Press the seasoned hashbrowns into the skillet, bake for about 20 minutes until golden brown.
Remove from the oven and make six wells in the baked hashbrowns for the eggs.
Crack an egg into each well, sprinkle shredded cheese around the eggs, and bake for an additional 8-10 minutes.
Top with sliced ripe avocado and halved cherry tomatoes. Add any additional toppings as desired.
Let it rest for 2-3 minutes before serving directly from the skillet.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 18gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 370mgSodium: 800mgPotassium: 900mgFiber: 8gSugar: 1gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Feel free to customize with other vegetables or proteins. Perfect for busy mornings or brunch with friends.

Tried this recipe?

Let us know how it was!