Brew coffee to your liking. Set aside to cool.

In a large skillet, heat the olive oil over medium heat.

Add chopped onion and diced bell pepper to the skillet. Sauté until they are soft and lightly browned, about 3-4 minutes.

Add the sliced sausages to the skillet. Cook until they are browned and cooked through, about 3-4 minutes. Remove the mixture from the skillet and set aside.

In the same skillet, crack the eggs over medium heat. Cook until the whites are set but the yolks are still runny, or to your desired level of doneness. Season with salt and pepper.

Return the sautéed vegetables and sausages to the skillet, arranging them around the eggs. Cook for another minute to heat through.

While the skillet is cooking, toast the slices of bread until golden brown. Spread butter and your favorite jam or preserves on the toast.

Fill a glass with ice cubes.

Pour the cooled brewed coffee over the ice in each glass, leaving some room at the top.

Add sweetener and creamer if desired and stir well.

Garnish the breakfast skillet with chopped fresh parsley if desired.

Serve the breakfast skillet alongside the toast with jam and iced coffee.