Fry the 2 bacon strips in a medium skillet over medium heat, 3 to 4 minutes per side, until crisp. Remove and rest on a paper towel, leaving about 1 tsp of fat in the pan.

Press the 3 oz sausage into a patty and sear in the bacon fat over medium heat, 3 to 4 minutes first side, 2 to 3 minutes second side, until internal temp reads 160°F (71°C). Lay the 1 slice of American cheese on top for the final minute to melt, then set aside.

Wipe the pan, melt the ½ tsp butter over medium heat, and toast the brioche bun cut side down for 1 to 2 minutes until golden. Move to a work surface cut side up.

Return the pan to medium-low heat. Crack in the large egg, break the yolk immediately, season with salt and pepper, and cook for 2 minutes until whites are set. Add the 1 slice of Swiss cheese and let it melt for 30 to 45 seconds, then slide off the pan.

Stir together the 1 tbsp mayonnaise, ¼ tsp garlic powder, and ¼ tsp dried parsley, and spread across both bun halves. Stack the sausage patty, bacon strips, and Swiss-topped egg on the bottom bun, cap with the top bun, and serve immediately.