Warm 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Carefully spread the thawed hash browns into an even layer and season with salt and pepper. Cook undisturbed for about 5 to 7 minutes until golden-brown and crisp. Flip the hash browns and cook for another 4 to 5 minutes. Transfer them to a plate and keep warm.

Add the remaining tablespoon of oil to the skillet. Toss in the breakfast sausage and cook, breaking it up with a spatula, until browned and fully cooked, about 6 to 8 minutes. Remove the sausage from the skillet and keep warm.

In a bowl, whisk 6 large eggs, whole milk, and season with salt and pepper. Pour the egg mixture into the skillet and gently cook over medium heat, stirring frequently until softly scrambled. Remove from heat once they reach a fluffy texture.

Divide the crispy hash browns among four bowls. Top each with a generous scoop of scrambled eggs, cooked sausage, cheddar cheese, salsa, diced avocado, green onions, and cilantro if you’re feeling adventurous.

Delight in the assembled bowls at once, letting your family customize their toppings for even more flavor!