Triple Meat Scramble Recipe

Cook bacon

Place a large nonstick or cast-iron skillet over medium heat. Add the bacon slices in a single layer (trim if needed). Cook 6–8 minutes, flipping occasionally, until crisped to your liking. Transfer bacon to a paper-towel–lined plate. When cool, chop into 1/2-inch pieces. Reserve 1 tablespoon bacon fat in the skillet; discard excess or save for another use.

Cook sausage

Increase heat to medium-high. Add the sausage crumbles to the skillet with the reserved bacon fat. Break up with a spatula and cook 4–6 minutes until browned and cooked through. Use a slotted spoon to transfer sausage to the plate with bacon, leaving browned bits in the pan.

Prepare ham

Wipe the skillet lightly if there is excessive grease, leaving some fond. Add the diced ham (cut into 1/2-inch pieces if not already) and cook 2 minutes just to warm and slightly brown the edges. Add ham to the plate with bacon and sausage. Keep the skillet over low heat for the eggs step. Tear or fold the American cheese slices into quarters and set aside.

Whisk eggs

In a medium bowl, crack the eggs, add the milk, and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Whisk vigorously until fully blended and slightly frothy; this yields fluffy scrambled eggs.

Scramble eggs

Add the butter to the same skillet and melt over low–medium heat, swirling to coat. Pour the beaten eggs into the skillet. Allow eggs to set at the edges for 10–15 seconds, then gently push cooked edges toward the center with a silicone spatula, tilting the pan to let uncooked egg flow to the edges. Continue gently folding and stirring for 2–3 minutes until eggs are mostly set but still slightly moist.

Combine meats and cheese

Add the chopped bacon, cooked sausage, and warmed ham evenly over the eggs. Continue to cook 30–45 seconds, then place the pieces of American cheese over the hot eggs and meats. Fold eggs gently to distribute meats and to melt the cheese, cooking another 15–30 seconds until cheese is melted and eggs are cooked through but tender.

Finish & season

Taste and adjust seasoning, adding the remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper if desired. Remove from heat. Sprinkle with chopped chives, if using. Serve immediately.