Preparation

1. Preheat oven to 225 degrees. Line a baking sheet with foil and a paper towel.
2. In a non stick skillet, prepare sausage patties until cooked through. Place on paper towel lined baking sheet on one half, and place in oven to keep warm.
3. Cook the bacon until cooked through, and place on lined baking sheet in oven to keep warm.
4. If preparing your own hashbrown, shred potato over bowl of cold water and rinse until the water runs clear. Squeeze potatoes of excess water and pat dry with paper towels.
5. Heat the olive oil and butter in the non stick skillet over medium heat, and add potatoes to the skillet. Cook for 6-7 minutes. Flip the potatoes over and cook on the other side until deep golden brown.
6. When the potatoes are cooked through pour onto foil lined baking sheet in the oven to keep warm.
7. Toast cinnamon swirl bread.
8. In the same non stick skillet over medium heat, crack four eggs and cook sunny side up until the whites are set. Turn off heat and remove.

To assemble

1. Top one slice of cinnamon swirl bread with breakfast sausage, top with sliced cheddar cheese, hashbrowns, egg and bacon.
2. Top with other slice of cinnamon swirl bread. Have maple syrup on hand for dipping!