Classic Breakfast Plate: Grilled Sausage, Scrambled Eggs, Roasted Potatoes, and Biscuit

Instructions:
Step 1: Preheat oven to 425°F. Toss diced potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet.
Step 2: Roast potatoes in the oven for 25-30 minutes, flipping halfway through, until crispy and golden brown.
Step 3: While potatoes roast, cook sausages on a grill pan or skillet over medium heat until browned and cooked through, about 12-15 minutes.
Step 4: In a bowl, whisk together eggs, milk, salt, and pepper.
Step 5: Heat butter in a nonstick skillet over medium heat. Pour in the eggs and gently stir until soft curds form. Cook to desired doneness.
Step 6: Prepare biscuits according to package instructions or bake homemade biscuits if using. Brush with melted butter if desired.
Step 7: Plate grilled sausages, scrambled eggs, roasted potatoes, and a biscuit. Garnish potatoes and eggs with chopped parsley.

Storage and Reheating Tips:
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat sausages and potatoes in a skillet or toaster oven for best texture. Reheat eggs gently in the microwave. Warm biscuits in the oven or toaster oven to maintain fluffiness.