Heat a large skillet over medium heat. Add 1 tablespoon of the butter, melt, and swirl to coat the bottom of the skillet.

Slice the sausage into coins about 1/2 inch thick. Add to the skillet with the butter. Cook until browned on both sides, stirring and flipping occasionally, about 5 minutes.

While the sausage is cooking, slice the peppers and onion into 1/2 inch pieces.

When the sausage has browned, remove it to a paper towel lined plate. Add the remaining tablespoons of butter to the pan, melt, and swirl to coat.

Add the vegetables to the pan and cook, stirring occasionally, until softened but still somewhat crisp, about 10 minutes.

While the vegetables are cooking, heat a small non-stick skillet over medium heat.

To make your eggs sunny side up, add enough oil to cover the bottom of the skillet generously. When the oil is hot, carefully crack an egg into the skillet. Cook until the whites are no longer translucent and spoon hot oil over the yolk. Continue cooking until the whites are completely set, spooning more oil over the yolk every 30 seconds or so. Repeat with remaining eggs.

Alternately, fry the eggs over-easy, over-hard, or over-medium as you prefer.

When the vegetables are tender-crisp, add the sausage back to the pan and stir. Top with the fried eggs.