Instructions
Step 1: Cook the sausages in a skillet over medium-high heat for 8-10 minutes, turning occasionally, until browned and cooked through. Set aside on a paper towel-lined plate.
Step 2: In a bowl, whisk together 3 large eggs, 1/2 cup milk, vanilla extract, cinnamon, and sugar for the French toast batter.
Step 3: Heat 1 tbsp butter in a skillet over medium heat. Dip bread slices into the batter, coating both sides, then cook until golden brown on each side, about 2-3 minutes per side. Transfer to a plate.
Step 4: In another bowl, whisk together 6 large eggs and 3 tbsp whole milk with salt and pepper.
Step 5: Melt remaining 1 tbsp butter in a skillet over medium-low heat. Pour in egg mixture and stir gently until fluffy and cooked through, about 5-7 minutes.
Step 6: Arrange French toast, scrambled eggs, and sausages on a plate. Drizzle French toast with maple syrup and garnish eggs with fresh parsley.
Storage and Reheating Tips
Store leftover components separately in airtight containers for up to 3 days. The scrambled eggs and sausages keep best in the refrigerator, while French toast can be wrapped tightly to prevent drying out.
To reheat, place French toast on a baking sheet at 350°F for 5-10 minutes until warm. Gently reheat scrambled eggs in a skillet over low heat with a splash of milk to restore creaminess. Warm sausages in a skillet or microwave.
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