Ingredients16 frozen triangle hashbrowns
21 tbsp olive oil or melted butter
3Pinch of salt & black pepper
44 large eggs
54 slices cooked bacon (or turkey bacon / breakfast sausage patties)
64 slices cheddar or American cheese (melty cheese works best)
71 avocado, sliced (optional, for creaminess)
81 tomato, sliced (optional, for freshness)
9Fresh spinach or arugula (optional, for greens)
10Ketchup, hot sauce, or hollandaise
11Fresh chives or parsley for garnish
Instructions1Preheat oven to 220°C (425°F).
2Place frozen hashbrown triangles on a baking sheet, brush with olive oil or butter.
3Bake 20–25 minutes until golden & crispy, flipping halfway.
4Cook eggs to preference: fried sunny side up, over-easy, or scrambled.
5Season with salt & pepper.
6While hashbrowns bake, cook bacon (or sausage) in a skillet until crispy.
7On a plate, place one crispy hashbrown triangle as the base.
8Layer with cheese slice → bacon/sausage → egg.
9Add optional avocado, tomato, and spinach.
10Top with another hashbrown triangle like a sandwich (or keep it open-faced with a stack).
11Garnish with chopped chives or parsley.
12Drizzle with hot sauce, ketchup, or hollandaise.
13Serve warm while the hashbrowns are still crisp.
