In a large skillet over medium heat, cook the crumbled breakfast sausage until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

In the same skillet, add the bacon slices and cook until crispy, about 4-5 minutes per side. Remove and place on paper towels to drain excess grease.

Add the halved tomatoes to the skillet, cut side down, and cook for about 3-4 minutes until they are slightly charred. Remove and set aside.

In a small saucepan, heat the baked beans over medium heat until warmed through, stirring occasionally.

In the skillet, add olive oil if needed, and crack the eggs into the pan. Cook to your desired doneness (sunny-side up, over-easy, etc.), seasoning with salt and pepper.

While the eggs are cooking, toast the whole wheat bread until golden brown.

To serve, place a slice of toast on each plate, top with sausage, bacon, tomatoes, and a portion of baked beans. Add the cooked eggs on top and garnish with fresh parsley if desired.