Form sausage into very thin and large patties (like hamburgers) so that they'll cover a whole slice of bread. Fry the sausage and bacon until cooked. Add a slice of pepper jack cheese to each sausage when cooked and let melt.
Beat together 3 eggs, milk, vanilla and cinnamon. Dunk the bread slices into the egg mixture and cook on the griddle until golden brown and firm, not soggy. Flip and cook other side of French Toast. While doing this, fry eggs on griddle.
Assemble French Toast Club sandwich from bottom to top: toast slice, sausage and cheese, toast slice, egg and bacon, toast slice. Secure with toothpicks, then cut corner to corner into fourths. Serve with maple syrup.
Once the sausage and bacon is ready, I find it easier to focus on making one sandwich at a time, so I griddle three slices of toast and one egg, stack a single sandwich, and then move onto the next one. Then I cut all three stacked sandwiches into fourths and put on a serving platter with a jar of maple syrup.