Heat a non-stick skillet over medium-high heat and add a drizzle of oil. Once hot, add the frozen hash browns, spreading them evenly in the pan. Cook for about 5-7 minutes without stirring, allowing them to develop a crispy and golden exterior. Flip them gently once halfway through for even browning.

While the hash browns are cooking, crack eggs into a bowl and whisk with a pinch of salt and pepper until well incorporated. In a separate pan, set over medium heat, pour in the egg mixture. Gently stir with a spatula for 2-3 minutes, until the eggs are just set but still fluffy. Remove from heat.

In a small bowl, mash the ripe avocado with a fork and season with salt and pepper.

On a serving plate, layer crispy hash browns as your base. Spread the mashed avocado on top, then spoon the fluffy scrambled eggs over the avocado.

Dollop cottage cheese over the scrambled eggs and sprinkle Everything But The Bagel seasoning on top. Serve immediately.