Heat a non-stick skillet over medium heat. If using frozen hash browns, cook according to package instructions for about 8–10 minutes, flipping halfway, until golden brown and crispy.

Lower the heat to medium-low, add butter or oil if needed, whisk eggs in a bowl, and pour into the skillet. Cook for 3–5 minutes, scrambled until fluffy. Season with salt and black pepper.

Slice avocado in half, remove the pit, scoop flesh into a bowl, and mash until creamy. Season with salt and pepper.

On a serving platter, spread the crispy hash browns in an even layer, then add mashed avocado on top.

Divide scrambled eggs evenly among the hash browns and avocado mixture.

Spoon cottage cheese over the scrambled eggs, or use a vegan alternative if desired.

Sprinkle Everything But The Bagel seasoning over the dish if using.

Serve immediately while hot.