Eggs, meat, and toast is our usual breakfast for dinner.
I cook the meat first and keep it warm while the rest cooks. Prep the toast and put it down when the eggs get flipped. The eggs cook in the grease from the meat. One pan and spatula.
I use thick cut bacon as I serve less. For a meal, I use 2 slices per person. For a side dish or flavoring, 1. I cooked one slice for wilted greens last night, for example.
DH prefers chub sausage, I prefer links. I alternate which I buy, but if I’m being frugal I’ll get the chub.
I make French toast, but I don’t think I’ve ever made it for dinner. I have been known to made a savory bread pudding, however!
If I were serving a bunch of people I’d probably dig out one of my b & b cookbooks, they’re all full of casserole breakfasts you set up the night before and cook in the morning. The reason I don’t make these is simply that it’s just too much food for 2 of us!