1. Prepare the biscuit dough
Preheat the oven to 425°F (220°C).
Whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add the buttermilk, stirring just until a soft dough forms.
Turn the dough onto a lightly floured surface and gently pat it to about ¾-inch thickness. Cut into rounds.
Place the biscuits on a baking sheet and bake for 12–15 minutes, until golden brown.
2. Cook the sausage
Divide the sausage into small portions and shape them into patties.
Heat a skillet over medium heat and cook the patties for about 4–5 minutes per side, or until browned and cooked through.
Transfer to a plate and keep warm.
3. Prepare the eggs
Crack the eggs into a bowl and whisk together with the milk, salt, and black pepper.
Melt the butter in a nonstick skillet over low to medium-low heat.
Pour in the eggs and allow them to sit for several seconds before gently stirring with a spatula.
Continue cooking slowly, folding the eggs as they set, until they are softly scrambled and still slightly moist.
If using cheese, sprinkle it over the eggs during the final minute and gently fold it in.
4. Slice the tomatoes
Wash and slice the tomatoes into thick rounds.
Arrange them on a plate and season lightly with salt and black pepper.
5. Assemble the breakfast
Place the scrambled eggs, sausage patties, fresh tomato slices, and warm biscuits on a serving plate.
Split the biscuits and serve them with butter, or add a little sausage gravy for an extra hearty breakfast.
Tip: Cook the eggs over lower heat rather than high heat. Slow cooking produces softer, creamier scrambled eggs instead of dry, rubbery eggs.
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