All Meat Scramble Recipe

Cook bacon

Heat a large (12-inch) nonstick or cast-iron skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until the pieces are browned and most fat has rendered, 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the bacon fat in the pan.

Brown ground beef

Increase heat to medium-high. Add the ground beef to the skillet with the bacon fat. Break it up with a spatula and cook until no longer pink and beginning to brown, about 4–5 minutes. Season lightly with 1/4 tsp salt and 1/4 tsp pepper while cooking. Remove with a slotted spoon to the plate with bacon, leaving fat in pan (add a drizzle of oil if pan is dry).

Cook sausage and ham

Return pan to medium heat. Add the breakfast sausage (crumbled) and cook, stirring, until cooked through and browned, 4–5 minutes. Add the diced ham and cook 1–2 minutes to warm and brown slightly. Transfer both to the plate with the other meats. Drain excess fat if the pan is overly greasy, leaving about 1 tablespoon for flavor.

Lower heat to medium. Add 1 tablespoon butter (or oil) to the same skillet. Add the diced onion and bell pepper and sauté until softened and translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant. Season the vegetables with 1/2 tsp kosher salt and 1/4 tsp black pepper. Push the vegetables to one side of the pan.

Whisk the eggs and milk together in a medium bowl until combined and slightly frothy. Add 1/2 tsp smoked paprika and the remaining 1/2 tsp salt and 1/2 tsp pepper to the eggs and whisk lightly to incorporate.

Add all cooked meats back into the skillet (mix with the sautéed vegetables). Reduce heat to medium-low. Pour the egg mixture evenly over the meat-vegetable mixture. Let sit undisturbed for 20–30 seconds until edges begin to set.

Using a spatula, gently push cooked edges toward the center, allowing uncooked egg to flow underneath. Continue folding and stirring every 20–30 seconds until eggs are mostly set but still slightly moist, about 2–3 minutes (carryover heat will finish them).

When eggs are nearly done, sprinkle the shredded cheddar cheese evenly over the top. Cover the pan for 30–45 seconds to melt the cheese (or remove sooner if desired). Taste and adjust seasoning, adding more salt or pepper if needed.

Turn off the heat. Sprinkle chopped chives or parsley over the scramble and the reserved crispy bacon pieces for texture. Give the scramble a final gentle fold to distribute cheese and herbs.

Serve hot from the skillet with optional sides (toast, hot sauce, or avocado). Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated in a skillet over low heat.