6 Eggs (to your liking)
1/3 Cup Milk
Dash ground black pepper
1 Kg Pork Sausages (add how many you like to add)
500g Sliced Bacon Chopped
1 Kg Diced Bacon (add how much you require)
In a medium bowl combine eggs, milk and pepper. Beat with a whisk until well mixed and evenly coloured; set aside.
In a large pan cook sausages and bacon over medium heat until sausage is brown and bacon is crisp, using a wooden spoon to break up sausages as it cooks. Using a tongs, remove sausages and bacon and drain on paper towels, reserving the oil in the pan. Using the paper towels, pat sausage and bacon to remove additional fat.
Add egg mixture to the pan with oil from sausages. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. Sprinkle with sausages, bacon and ham. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portions flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Serve immediately. Serve with salsa.