In a medium bowl combine eggs, milk, and pepper. Beat with a whisk until well mixed and evenly colored; set aside.
In a large skillet cook sausage and bacon over medium heat until sausage is brown and bacon is crisp, using a wooden spoon to break up sausage as it cooks. Using a slotted spoon, remove sausage and bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Using paper towels, pat sausage and bacon to remove additional fat.
Add egg mixture to the reserved drippings in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. Sprinkle with sausage, bacon, and ham. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion 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. If desired, serve with salsa.