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.