Hearty Scramble Recipe

Cook bacon

Place a cold 10–12-inch skillet over medium heat. Add bacon strips in a single layer. Cook, turning occasionally, about 6–8 minutes until crisp to your liking. Transfer to a paper towel–lined plate and chop or break into bite-sized pieces. Reserve 1 tablespoon bacon fat in the pan (or discard and use vegetable oil if preferred).

Cook sausage

If using raw sausage links, slice and cook in the same skillet over medium heat until browned and cooked through, about 6–8 minutes. If using bulk sausage, cook and crumble until no longer pink. Drain excess fat and set aside with the bacon and diced ham. If using precooked sausage, warm briefly in skillet.

Prepare toast

While meats cook, toast the bread to desired color in a toaster or under a broiler. Spread butter on hot toast and keep warm.

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Add the shredded hash browns in an even layer, pressing lightly with a spatula. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook undisturbed for 4–5 minutes until the bottom is browned and crisp. Flip in sections and cook another 3–4 minutes until golden and cooked through. Reduce heat to low and keep warm in pan or move to a plate and tent with foil.

Crack the 3 eggs into a medium bowl. Add 2 tablespoons milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until combined and slightly frothy.

Wipe the skillet used for meats if it has burned bits; add 1 tablespoon unsalted butter and heat over medium-low until melted and foamy but not browned.

Pour the beaten eggs into the skillet. Let sit undisturbed 10–15 seconds until edges begin to set. Using a spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue folding and stirring gently until eggs are about 80% set — still moist and slightly creamy, about 1–2 minutes total.

When eggs are nearly done, add the chopped bacon, diced ham, and crumbled sausage evenly over the eggs. Sprinkle 1/2 cup shredded cheddar on top. Fold gently to combine and allow the residual heat to melt the cheese, about 30 seconds.

Taste and adjust seasoning, adding a pinch more salt or pepper if needed. Remove from heat.

Divide the hash browns and eggs between plates. Add the toast on the side. Garnish eggs with chopped chives or parsley if desired. Serve immediately.