Instructions
Step 1. In a shallow bowl, whisk together 2 eggs, ½ cup milk, vanilla extract, cinnamon, and sugar for the French toast batter.
Step 2. Dip each bread slice into the mixture, coating both sides evenly.
Step 3. Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter.
Step 4. Cook the bread slices for 2–3 minutes per side until golden brown. Transfer to a plate and keep warm.
Step 5. Heat a skillet over medium heat and add the vegetable oil.
Step 6. Cook the sausage links and sausage patties for 8–10 minutes, turning occasionally, until browned and fully cooked.
Step 7. Transfer the sausages to a plate and keep warm.
Step 8. In a bowl, whisk together 4 eggs, 2 tablespoons milk, salt, and black pepper.
Step 9. Melt 1 tablespoon butter in a nonstick skillet over low heat.
Step 10. Pour in the egg mixture and cook gently, stirring continuously, until soft and creamy.
Step 11. Remove the scrambled eggs from the heat while they are still slightly glossy.
Step 12. Arrange the French toast, scrambled eggs, sausage links, and sausage patties on serving plates.
Step 13. Season the eggs with additional black pepper if desired.
Step 14. Serve immediately with maple syrup for the French toast if preferred.
Storage and Reheating Tips
Store leftover scrambled eggs, sausages, and French toast separately in airtight containers in the refrigerator for up to 3 days.
Reheat the sausages in a skillet or microwave until heated through.
Warm the French toast in a toaster oven, skillet, or oven at 350°F (175°C) for 5–7 minutes.
Reheat scrambled eggs gently over low heat or in short microwave intervals to prevent them from drying out.
For best texture and flavor, scrambled eggs are best enjoyed fresh.
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