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
Directions1-Preheat oven to 220°C (425°F).
-Place frozen hashbrown triangles on a baking sheet, brush with olive oil or butter.
-Bake 20–25 minutes until golden & crispy, flipping halfway.
2-Cook eggs to preference: fried sunny side up, over-easy, or scrambled.
-Season with salt & pepper.
3-While hashbrowns bake, cook bacon (or sausage) in a skillet until crispy.
4-On a plate, place one crispy hashbrown triangle as the base.
-Layer with cheese slice → bacon/sausage → egg.
-Add optional avocado, tomato, and spinach.
-Top with another hashbrown triangle like a sandwich (or keep it open-faced with a stack).
5-Garnish with chopped chives or parsley.
-Drizzle with hot sauce, ketchup, or hollandaise.
-Serve warm while the hashbrowns are still crisp.
