Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium-high heat. Once the oil shimmers, carefully press the thawed hash browns into an even layer across the skillet. Season with salt and black pepper, and let them cook undisturbed for 5-7 minutes until golden and crispy. Flip the hash browns and continue cooking for another 4-5 minutes until both sides are perfectly browned.

In the same skillet, add 1 tablespoon of oil if needed, and crumble the breakfast sausage into the pan. Cook over medium heat for about 6-8 minutes, stirring occasionally, until the sausage is browned and cooked through.

While the sausage is cooking, whisk together the large eggs, whole milk, salt, and black pepper in a bowl until well combined. Pour the egg mixture into the skillet, ensuring it integrates with the sausage. Gently stir the mixture using a spatula over medium-low heat, cooking for 3-4 minutes until the eggs are softly scrambled and creamy.

Start by distributing the crispy hash browns among serving bowls, forming a hearty base. Next, layer the fluffy scrambled eggs and cooked sausage on top in equal portions.

Sprinkle shredded cheddar cheese generously over the warm eggs and sausage, allowing it to melt slightly. Top each bowl with fresh salsa, creamy avocado slices, and garnish with chopped green onions and fresh cilantro.

Serve your delicious Hash Brown Breakfast Bowls immediately while warm.