Coat both sides of each slice of Texas toast with mayonnaise. Set the slices aside — this will give them a golden, flavorful crust when toasted later.

Heat your griddle or skillet to medium-high heat. Add the beef smoked sausage and cook until browned on both sides. Remove and set aside.

Brush your griddle with a bit of peanut oil. Add the hash browns, season with half the salt and pepper, and cook for about 5 minutes per side, or until golden and crispy. Remove from the griddle and set aside.

Spray the griddle with cooking oil or add a touch more peanut oil. Crack in your eggs and season with the remaining salt and pepper. Cook for about 2 minutes, or until the eggs reach your desired doneness (sunny-side-up, over-easy, or scrambled all work great). Remove and set aside.

Place your prepared slices of Texas toast on the griddle. Toast each side until golden brown and crisp. Lay one slice of toast down and add a slice of cheddar cheese. Cover briefly so the cheese begins to melt.

Layer on the hash browns, then the eggs, then the sausage. Top with the second slice of toast.