Cook the bacon and sausage: Cook the bacon until crispy and the sausage patties until fully cooked. Drain excess fat and set aside, keeping warm.

Prepare the eggs: Whisk eggs with milk, salt, and pepper. Scramble them in a non-stick skillet until just set. Divide into four equal portions and keep warm.

Make the herb butter: Melt the butter and stir in the dried parsley and garlic powder. This will be the thick, gooey coat for the toast.

Toast the bread: Brush one side of all 12 bread slices liberally with the herb butter mixture. Toast the buttered side on a griddle or skillet until golden and glossy, about 2-3 minutes per side. Set aside.

Assemble the bottom layer: Spread mayo/hollandaise (if using) on the unbuttered side of four bread slices. Top each with one slice of cheese, a portion of scrambled egg, and the avocado slices. Place this on a serving plate.

Assemble the middle layer: Take four more slices of toast. Spread mayo on one side. Place this slice, mayo-side down, on top of the first layer. Top the new slice with 2 slices of bacon and one sausage patty.

Complete the sandwich: Spread mayo/hollandaise on the last four slices of toast. Place them mayo-side down on top of the middle layer to complete the triple-decker. Secure with toothpicks if needed.

Cut and Serve: Cut each club sandwich diagonally into quarters to form four small triangles. Serve immediately, emphasizing the messy, stacked appearance.