Leftover Ham made on holiday is great for making this egg with cubed ham scramble recipe. It’s made on a skillet with sauteed onions, tomato, and spicy pepper mixture known as a la Mexicana. Enjoy with salsa ranchera on the side, especially if salsa is your-kind-of ketchup.
This recipe is almost always bi-annual. Leftover Easter Ham and Leftover Thanksgiving Ham scramble always gets my family in a food mood, even the breakfast skippers want some!
Why This Leftover Ham And Eggs
Going back to holiday ham mention. When using ham on bone or spiral, the tradition for my family is also what we make from the generous ham leftovers. Baked homemade ham is delicious, so we aren’t going to let it go to waste.
A generously packed to-go plate always comes with a few slices of ham and (pan de agua) bread rolls. With this comes the need to make the dishes most enjoyed by self and family. Literally, wake up to the smell and warmth of ham and eggs.
Hearty eggs, with optional breakfast potatoes or crispy hash browns equals a mighty good time.
Ingredients
Grocery Quick List: eggs, leftover ham, onion, tomato, jalapeno, butter, salt and pepper.
- Cubed ham, 1 – 1.5 cups
- 5 whole eggs
- ½ fresh jalapeno or serrano
- ⅓ cup diced onion
- ⅓ cup diced tomato (about ½ of a medium roma tomato)
- 1 teaspoon butter
- Pepper and salt to taste
Ingredient Notes / Variations
- Ham leftovers mean hearty breakfast as a scramble to use up delicious extras. Packaged ham steak from local grocer works as well.
- Got sandwich ham slices? Make a lighter version with my Scrambled Eggs with Ham recipe.
- Eggs: Whisking the eggs is the win for the fluffy texture that I want you to enjoy. You may find this unnecessary but trust me, try it this way.
- Some prefer cold eggs, freshly cracked over, this is ok too!
- Onion and tomato: saute onions and tomato. It’s not necessary to core the tomato. We love using up our whole foods in this breakfast.
- Serrano or Jalapeno pepper are both good. Traditionally I make this with serrano for spicy kick. If you’re in a pinch and only have pickled jala, just drain the vinegar from it as best as you can. It’ll still work!
Suggested Variations
If using thin sliced ham instead, use 3 slices for the size of this recipe.
For non-spicy vegetable egg dishes, use bell pepper or sweet pepper types. It’ll be slightly different but still increase nutritional value of this dish.
Egg beaters can be used as sub— use the amount of 1/2 cup.
Step-By-Step Instructions
To make Leftover Ham Scramble
- Whisk eggs in a bowl first and set to side.
A printer-friendly recipe card with instructions is available at the bottom of this post.
- The photos provides show the steps to saute in the order I prefer, keep heat on medium low and always watch over the stove.
- After the mixture of onion, serrano pepper, and tomato saute, you’ll add your cubed leftover ham to the pan just for long enough to warm
- Once eggs are added, allow to cook for about 30 seconds (i know, patience gotta build) before scrambling in gently.
- Once cooked transfer that fine looking egg ham scramble carefully into a platter and cover to retain warmth and moisture.
Please Note: temperature levels affect how under or overcooked eggs will become. If your dietary needs require fully cooked eggs, always cover them with the lid to ensure they cook through internally until you’re ready to enjoy them.
Ways To Eat [Cubed Ham Scramble]
Need ideas on how to serve for breakfast? Here’s a few of my favorite combinations …
- On toast or tucked into butter roissant
- Breakfast tacos
- Fresh fruit
- Crispy hash browns
- French toast and berries
Pro Tips / Receta Notes
Recipe yield: about 2.5 cups scramble
Storage: Leftover ham and eggs scramble should be covered in proper refrigerator storage with lid.
Remove eggs from pan and onto plate when done cooking. Leaving eggs in hot skillet will result in over cooked eggs.
Reheating: Reheat on low flame, or with steam.
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Watch the easy process steps in a short video for Leftover Ham and Eggs on TikTok.
Leftover Ham and Eggs Scramble
DESCRIPTION
Equipment
- 1 pan non stick or stainless steel
- 1 pan safe cooking utensil
- 1 Knife for dicing ingredients
- 1 Small bowl to whisk eggs for recipe
Ingredients
- Cubed ham 1 – 1.5 cups
- 5 whole eggs
- ½ fresh jalapeno or serrano
- ⅓ cup diced onion
- ⅓ cup diced tomato about ½ of a medium roma tomato
- 1 teaspoon butter
- Pepper and salt to taste
Instructions
- Dice tomato, pepper, and onion. Dice ham into small bite-sized cubes.
- Crack eggs into small bowl, break up yolks, and whisk with a fork for 20-30 seconds, set to the side.
- Heat pan on medium heat. Add butter to the pan; add onion / green chili and gently mix once butter melts. Let saute for 2-3 minutes.
- Add tomato to pan, let warm for 1 minute. Then add ham and fold into saute.
- Pour whisked eggs into the pan. Let cook for 2 minutes before folding eggs into the mixture. Gently fold in and let cook for additional 1-2 minutes for a soft scramble. Once cooked, carefully remove the pan from the hot burner.
- Transfer Scramble to a plate and cover it with a lid.
- Cheese Optional: Garnish with cheese (finely shredded) over the top before covering it with a dome lid for easy melting.
Notes
- Recipe yield: about 2.5 cups hearty ham scramble.
- Storage: Leftover ham and eggs scramble should be covered in proper refrigerator storage with lid.
- Remove eggs from pan and onto plate when done cooking. Leaving eggs in hot skillet will result in over cooked eggs.
See full post and tips for using up leftover holiday ham in this Scrambled Eggs with Ham Recipe on LatinasQueComen website. Thank you for your support and shares with friends!
Nutrition
Equipment
- Silicone spatula
- Nonstick pan
- Knife for dicing
- Cutting board
- Mixing bowl (won’t need this if you skip whisking the eggs)
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