Combine 1-4 and stir in milk and 4tb butter. Rise at room temperature for 10-12 hours or until tripled.
Dust baking sheet with cornmeal. Deflating as little as possible, place 12 1/3 cup (about 2-3/4oz) portions of dough on baking sheet and chill for 10-24 hours.
Remove muffins and heat a cast-iron skillet brushed with butter on medium. In batches, transfer muffins to skillet, gently widening to about 3-1/2in. Cook for 8 minutes per side, brushing with remaining butter before flipping. Cool for 10 minutes, split carefully by hand and toast.
Whisk 1-3 and set mixer on low speed. Slowly stream in 4-7 and knead on low for about 2 minutes or until dough begins to form. Increase speed to med-low and knead for about 8 minutes or until dough is smooth and elastic. Rise for 30 minutes.
Fold dough over itself four times and rise for 30-60 minutes or until doubled.
Deflate dough, divide into 12 2-1/2oz pieces and loosely cover. Roll into balls, place 2in apart on a baking sheet sprinkled with half of the cornmeal and gently top with plastic wrap and a second baking sheet. Rise for 30 minutes.
Transfer to fridge for 12-24 hours.
Remove baking sheet and plastic and rise for 1 hour.
Top with remaining cornmeal. In 3 batches, brown without pressing down in a 12in skillet for 3-6 minutes per side or until browned and puffy and bake on second baking sheet in the lower-middle of a 350 degree oven for 10 minutes or until internal temperature reaches 205 degrees. Transfer to rack and cool for 15 minutes. Slice, toast and serve. Lasts 3 days at room temperature or 1 month in freezer.
Meanwhile, butter bread on one side with 2tb butter and cut out 2-1/2in rounds from center. Push potatoes and sausages to the side, add remaining butter, add bread buttered-side up and return to oven for 4 minutes.
Flip bread, crack eggs in holes and return to oven for 3-4 minutes. Remove from oven, rest on sheet for 2 minutes and serve.