Dice the watermelon into bite-sized cubes and slice the banana, then combine with blueberries in a small bowl and set aside.
Heat the avocado oil in a non-stick skillet over medium-high heat and add the shredded potatoes, pressing them down into an even layer.
Cook the hashbrowns for 5-6 minutes per side until golden brown and crispy, then season with half of the sea salt and black pepper.
While the potatoes cook, whisk the whole eggs and egg whites together in a medium bowl until the mixture is uniform and airy.
Toast the English muffin half until the edges are slightly charred and golden.
Lower the skillet heat to medium, pour in the egg mixture, and scramble gently with a spatula until soft curds begin to form.
Fold in the shredded Gouda cheese and the remaining salt and pepper just before the eggs are finished, allowing the cheese to become gooey and melted.
Plate the cheesy scrambled eggs alongside the crispy hashbrowns, toasted muffin, and the fresh fruit medley.