- 6 slices bacon
- 4 links turkey sausage, or more to taste
- 4 eggs
- 1/4 cup shredded Italian 3-cheese blend
- 2 slices jalapeno pepper, minced
- 2 tablespoons vegetable oil, divided
- 1 (16 ounce) package frozen hash brown potatoes, thawed
- 1/2 cup salsa
- Place bacon and sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices and sausage on paper towels; crumble bacon and dice sausage.
- Whisk eggs, 3-cheese blend, and jalapeno pepper together in a bowl; add sausage.
- Heat 1 tablespoon oil in a skillet over medium heat; cook and stir egg mixture until cooked through and scrambled, 3 to 5 minutes.
- Heat 1 tablespoon oil in a large skillet over medium-high heat; cook and stir hash brown potatoes until cooked through and browned, about 10 minutes.
- Spoon scrambled eggs onto a plate and top with salsa and bacon. Serve potatoes alongside eggs.