Instructions

1. 1

   Heat the oven to 375°F. Arrange the bacon on a parchment-lined baking sheet and place the diced potatoes on a second sheet pan. Toss the potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

2. 2

   Bake the bacon for 15 to 20 minutes until the edges look deep brown and crisp. Roast the potatoes for 30 to 35 minutes, stirring halfway through, until they are golden with crunchy edges and soft centers.

3. 3

   While the potatoes cook, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, and salt for the French toast custard. Dip each slice of bread quickly so it absorbs the mixture without falling apart.

4. 4

   Arrange the bread in a buttered baking dish, slightly overlapping the slices. Drizzle the melted butter over the top and bake for 30 to 35 minutes until the tops are puffed and lightly crisp around the corners.

5. 5

   Melt butter in a nonstick skillet over medium-low heat for the eggs. Crack the eggs into the pan and cook slowly until the whites are set and the yolks still look glossy. For scrambled eggs, stir gently until soft curds form and the eggs still look slightly creamy.

6. 6

   Serve everything warm with maple syrup, fresh chives, and extra black pepper.