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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Mince garlic. Stem and mince rosemary. Trim and very thinly slice green onions on an angle, keeping white and green portions separate. Combine milk, ¼ cup liquid egg (reserve remaining for scrambling), and a pinch of salt and pepper in a mixing bowl.
Make the Sausage
In another mixing bowl, add sausage, garlic, half the rosemary (reserve remaining for French toast), white portions of green onions, seasoning blend, and 1 tsp. maple syrup (reserve remaining for garnish) and mix to incorporate completely. Form mixture into six equally-sized patties, 1/8"-thick.
Dip and Brown French Toast
Place a large non-stick pan over medium-high and add 1 Tbsp. olive oil. Dip Texas toast in milk-egg mixture and quickly coat on both sides. Do not oversoak. Place toast in hot pan and sprinkle remaining rosemary on top. Cook until browned, 2-3 minutes per side. Transfer to prepared baking sheet. Reserve pan; no need to wipe clean.
Cook the Sausage
Return pan used to cook French toast to medium-high heat. Add sausage patties to hot pan and cook until lightly browned, 2-3 minutes per side. Transfer patties to empty side of baking sheet. Roast until sausage reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Rinse pan clean and reserve.
Make the Scrambled Egg
Return pan used to cook sausages to medium heat and add 2 tsp. olive oil. Add remaining liquid egg and green portions of green onion (reserve a pinch for garnish) stir constantly until scrambled to desired consistency, 1-3 minutes. Remove from burner. Place French toast on a plate. Place patties next to French toast. Drizzle remaining syrup on both and garnish with remaining green portions of green onion. Place scrambled eggs next to French toast.