[mv_schema_meta name="Cook the Meats"] In a large skillet on medium high heat, cook the sausage and crumble it by breaking it up and stirring as it cooks until sausage is almost done. Cut the bacon into halves, and add that. Cook for a couple minutes until bacon is almost done. Add the ham cubes. Cook another minute or two. Drain excess grease if there's a lot of it. It's ok to keep a little grease in there. If you are from the south, you might want to save the grease in a container in your fridge as a "seasoning" for other foods.

[mv_schema_meta name="Add Eggs"] Reduce heat to low heat (or medium low heat). Crack the eggs, all 12 of them, into the meat and stir with a whisk or fork. Some people might crack these in a bowl beforehand and beat them with a whisk or fork, or for psychopaths, an electric hand-mixer (why dirty that?). But I prefer to do mine right there in the skillet so I don't have to wash the bowl later. Add 2 TBSP of Butter or Margarine.

[mv_schema_meta name="Make the Hollandaise & Finish the Eggs"] In a small microwave safe bowl (I suppose you could use the same bowl you mixed raw egg in if you did that), plop in 4 TBSP of butter or margarine (or 1/4 cup), and then add one cup of milk or cream. Place in microwave for 2 minutes. Check on eggs at this point and stir that a bit. Then remove the bowl from microwave and Stir. If butter is fully melted, add Hollandaise Sauce packet and whisk. Microwave for another minute at a time until desired thickness. Keep an eye on the eggs through this process. Once the eggs are fully cooked, add the cheddar to the skillet and stir/mix occasionally until the cheddar melts. Plate the eggs and top with Hollandaise.