Heat a non-stick skillet over medium-high heat and add a splash of oil. Once hot, add the frozen hash browns and cook undisturbed for 10-12 minutes until golden brown and crispy.

While the hash browns are cooking, whisk the eggs with salt and pepper in a bowl. In a separate skillet, heat a small amount of oil and pour in the egg mixture, cooking gently until fluffy, about 3-4 minutes.

Slice the avocado in half and remove the pit. Mash the flesh in a bowl until desired texture is reached. Season with salt, pepper, and a squeeze of lemon juice.

Plate the crispy hash browns and spread the mashed avocado over them. Add a scoop of scrambled eggs on top.

Finish with dollops of cottage cheese and a sprinkle of Everything But The Bagel seasoning, garnishing with chives or hot sauce if desired.