Cook the Meats:

• In a large skillet over medium heat, cook chopped turkey bacon until crisp. Remove and set aside.

• In the same skillet, cook turkey sausage until browned and cooked through. Remove and set aside with bacon.

Sauté the Veggies:

• Add olive oil or butter to the skillet.

• Sauté onions and bell peppers for 3–4 minutes until softened.

• Stir in hash browns, garlic powder, salt, and pepper.

• Press down with a spatula and cook 5–7 minutes, flipping occasionally until golden and crispy.

Add the Meats Back In:

• Return the cooked sausage and bacon to the skillet. Stir everything to combine.

Add the Eggs:

• Make 4 small wells in the hash brown mixture. Crack an egg into each.

• Cover and cook over low-medium heat until eggs are set to your preference (5–7 minutes for runny yolks, longer for fully cooked).

Melt the Cheese:

• Sprinkle cheddar and mozzarella over the skillet.

• Cover again for 1–2 minutes until cheese is melted.

Serve:

• Garnish with green onions or parsley if desired.

• Serve hot right from the skillet!