• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Quarter tomatoes lengthwise. Finely chop parsley.

• Place sausages* on one side of a lightly oiled baking sheet; roast on top rack for 5 minutes (you’ll add more to the sheet then). (For 4 servings, spread out across entire sheet.)

• Meanwhile, drizzle mushrooms with oil; rub both sides to evenly coat. Season all over with half the Fry Seasoning, salt, and pepper. Drizzle tomatoes with oil; season all over with salt and pepper. • Once sausages have roasted 5 minutes, carefully arrange tomatoes and mushrooms (stem sides down) on empty side of sheet. Return to top rack and roast until veggies are tender and sausages are cooked through, 14-16 minutes more. (For 4, leave sausages roasting; arrange veggies on a second sheet and roast on middle rack.)

• Meanwhile, heat 1 TBSP plain butter (2 TBSP for 4 servings) in a small pot over medium-high heat until melted. Add remaining Fry Seasoning; cook, stirring, until fragrant, 30 seconds. Add half the tomato paste (all for 4) and cook, stirring, until thickened and darkened, 2-3 minutes. • Stir in beans and their liquid, stock concentrate, and 3/4 tsp sugar (11/2 tsp for 4). Cook, stirring, until liquid has thickened and beans are saucy, 2-4 minutes more. Taste and season generously with salt and pepper. Remove pot from heat; cover to keep warm.

• Toast bread and spread with garlic herb butter. Halve garlic toasts on a diagonal.

• While bread toasts, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

• Reheat beans over medium heat if necessary. • Divide sausages, eggs, mushrooms, tomatoes, beans, and garlic toasts between plates in separate sections. Garnish with parsley and serve. Breakfast Sausage is fully cooked when internal temperature reaches 160°. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.