If bacon and sausage are not already cooked, cook 2 bacon slices in a skillet over medium heat until crisp, about 7–9 minutes; drain on paper towels and chop. In the same skillet or a separate one, cook 2 breakfast sausage links over medium heat until browned and cooked through, turning occasionally, about 8–10 minutes. Remove, drain, and crumble. For the single sausage link to serve, cook it according to package instructions or pan-fry over medium heat until nicely browned and cooked through, about 8–10 minutes; keep warm.

Prepare ham

If ham is not pre-cooked, warm diced ham (2 oz) in the skillet for 1–2 minutes until just heated; remove and set aside with the cooked bacon and crumbled sausage.

Hollandaise

Make quick hollandaise (stovetop/tempered)

In a heatproof bowl, whisk 2 egg yolks with 1 tablespoon lemon juice until slightly thickened. Place the bowl over a saucepan of gently simmering water (double-boiler), ensuring the bowl bottom does not touch the water. Whisk constantly and slowly stream in the 4 tablespoons melted butter in a thin steady flow until sauce thickens and becomes glossy, 3–5 minutes. Remove from heat. Season with 1/4 tsp salt and 1/8 tsp cayenne or a dash of hot sauce. Keep warm in a bowl set in lukewarm water; if it gets too thick, whisk in a few drops of warm water to loosen.

Egg scramble

Beat eggs

In a medium bowl, crack 4 large eggs and add 2 tablespoons whole milk, 1 tsp salt, and 1 tsp black pepper. Whisk until fully blended and slightly frothy.

Cook scramble

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter and 1 tablespoon butter or oil for cooking. Once butter is melted and foaming but not browning, pour in the egg mixture. Let eggs sit undisturbed for about 10–15 seconds, then with a silicone spatula gently push the eggs from the edges toward the center, forming large soft curds. Continue to cook slowly, folding and scraping the pan, until eggs are mostly set but still slightly creamy, about 2–3 minutes total.

Add meats and cheese

When eggs are nearly set, sprinkle in the chopped cooked bacon, diced ham, crumbled cooked sausage (reserve a small amount for garnish if desired), and the shredded cheddar and Monterey Jack cheeses. Fold gently to incorporate and allow residual heat to melt the cheeses, about 30–60 seconds. Remove from heat immediately to avoid overcooking.

Plating & garnish

Plate the cheesy meat scramble on a warm plate. Place the cooked sausage link alongside. Spoon 2–3 tablespoons of warm hollandaise over the top of the scramble (or serve on the side). Garnish with chopped chives or parsley and an additional crack of black pepper. Serve immediately.