Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the thawed shredded hash browns, pressing them into an even layer. Let them cook undisturbed for 5-7 minutes until they turn a delightful golden brown. Carefully flip the hash browns and cook for an additional 4-5 minutes until crispy on the other side.

In the same skillet, if needed, add 1 tablespoon of oil and crumble the breakfast sausage into the pan. Cook over medium heat, stirring occasionally, for about 6-8 minutes until the sausage is nicely browned and fully cooked. Once done, transfer the sausage to a plate and set it aside.

In a mixing bowl, whisk together the large eggs, whole milk, salt, and black pepper until well combined. Pour the egg mixture into the hot skillet, gently stirring with a spatula as the eggs begin to set. Continue cooking for about 4-5 minutes, or until the eggs are soft and creamy scrambled.

Divide the crispy hash browns among serving bowls, creating a base for your Hash Brown Breakfast Bowls. Top each bowl generously with the fluffy scrambled eggs, followed by the cooked sausage. Sprinkle shredded cheddar cheese on top, allowing it to melt slightly, then add salsa, diced avocado, green onions, and fresh cilantro.

Enjoy your vibrant Hash Brown Breakfast Bowls while they are still warm! Garnish with extra herbs or toppings of your choice.