1-First Step: Get everything ready Start by gathering all your ingredients and slicing the tomatoes, green onions, cilantro, and avocado. If you are using hash brown patties, get those ready according to the package directions. Having everything prepped before you start cooking makes this breakfast bowl move quickly and smoothly.

2-Second Step: Cook the bacon Place the 3 slices of chopped bacon into a skillet over medium heat. Cook it until crispy, then transfer it to a paper towel-lined plate or a small bowl. Keep a little bacon flavor in the skillet because it will add more depth to the eggs.

3-Third Step: Cook the hash browns, if using If you want the optional hash brown patties, bake them on a parchment-lined baking sheet according to package instructions or air fry them at 400°F for 8 to 10 minutes. This gives them a crisp outside and warm inside, which is perfect under the eggs.

4-Fourth Step: Scramble the eggs Whisk the 6 eggs with salt and pepper to taste. Add 1 tablespoon butter to the same skillet you used for the bacon, then pour in the eggs. Scramble them gently over medium heat for about 2 to 3 minutes until just cooked. If you want extra richness, stir in the 1/2 cup shredded cheese during the last minute so it melts into the eggs.

5-Fifth Step: Assemble the bowls Divide the scrambled eggs between 2 bowls. Add the crispy bacon on top, and place the cooked hash browns beside or underneath the eggs if you are using them. Add the sliced avocado, then finish with the 2 tablespoons Greek yogurt or sour cream, the 1/4 cup chopped tomatoes, the 2 thinly sliced green onions, and the 2 tablespoons chopped fresh cilantro.

6-Final Step: Serve and enjoy Serve the bowls right away with salsa or hot sauce on the side. The mix of crispy bacon, fluffy eggs, creamy avocado, and fresh toppings makes every bite taste balanced and satisfying. If you are making these for meal prep, let the bowls cool before storing them, then add the fresh toppings after reheating.