Cook bacon in skillet over medium heat, keep leftover grease in the pan.
Chop andouille sausage while bacon is cooking.
Set cooked bacon aside on a plate with a paper towel to absorb extra grease.
Cook and brown andouille sausage in leftover bacon grease. Remove from skillet and set aside (leaving excess grease in the pan) when cooked.
Core and remove stem / seeks from jalapeños, chop along with onions and combine. Set aside in a small bowl.
Sautee chopped peppers and jalapeños.
Crack eggs in medium size glass measuring cup or small bowl, whisk to mix and add desired seasoning (I use Traeger)
Wash and chop the tomato, removing any parts of the stem.
When onions are turning brown / translucent, add cooked bacon and sausage, along with tomato.
Add scrambled / whisked eggs, stirring periodically to cook evenly.
Remove eggs and put in a serving bowl when cooked, when eggs are still a little moist and not fully dry / hardened.
Serve and enjoy with your desired hot sauce: Yellow Bird, Pace Picante, Tabasco, or Sriracha Chili Sauce