Cook the bacon first. Adjust the oven racks so that you are using the middle position then turn the oven to 400ºF.

Line a rimmed baking sheet (to catch the grease) with foil for easy clean up.

Arrange the bacon slices in the pan so that they aren't overlapping then bake at 400ºF for 5-7 minutes for thin cut bacon then rotate the sheet and cook another 5-7 minutes, until it is crisped and brown. You'll want to cook for 8-12 minutes for thick cut bacon, then rotate and cook another 8-12 minutes.

Use tongs or a fork to transfer the bacon to a plate lined with paper towels to soak up any extra grease.

Add the mushrooms to the now empty pan, toss with the bacon dripping and season with salt. Return the pan to the oven, cooking until the mushrooms release their liquid and begin to brown, about 10-25 minutes.

Add the sausages to the pan and turn off the oven to use the residual heat to warm the sausages through.

While the sausages are warming, fry up 4 eggs, to taste.

To serve, slice tomatoes and plate 2 slices per plate along with an egg, 2 slices of bacon, a sausage, and two roasted mushroom caps. Season with salt and pepper and serve immediately.