Classic Eggs with Ham scramble for breakfast is a simple delight. This favorite is a quick-to-make breakfast that’s satisfying for light appetites + also great for tacos, or little burritos for an on-the-go morning.
It’s perfect after a nice walk or packed for a hike. Wrap it up in foil [and dispose of your trash proper] and you’re ready to go!
What Makes This Recipe So Good
Classic taste and warm foods that aren’t dry are all the little brekky wins! I’m giving all my tips to maximize the flavor in every dish because I know the importance especially during soup/breakfast cozied-up craving season. No matter the size, this includes Big, small, or snack time meals.
Even the smallest meal of the day can serve as good nutrition, like nopales and eggs.
For example; since sandwich ham is already salted, it’s important to take that into account to avoid over salting. Then there is honey ham, which is sugary. I cover it all. Plus, think salsa sodium, or not. 🙂
That’s why this recipe is so good, because I am covering everything possible even in basic jamon con huevos classics like this one. Plus it’s never a bad idea to bring up and co/sign giving yourself some crispy hash browns on the side too!
Ingredients
Grocery Quick List: eggs, sliced sandwich ham, butter, and optional black pepper.
- 6 whole eggs
- 1 cup ham (from slices), diced into squares
- 1 teaspoon butter
- Pepper to taste
Optional: Shredded Cheese, about loose 1/2 cup for this size recipe.
Ingredient Notes / Variations
- Eggs – farm fresh choice, grab em first and whisk them in a bowl before even slicing the ham. It’s ok to use straight cold eggs too, just ensure your pan is hot enough and coated for the drop in.
- Have that spatula ready too, if your eggs are overcooked it’s not my recipe.
- Eggs in pan require active cook time, stay ready to scramble.
- Ham – that is used for sandwiches is good enough here. It’s thin-ness in each slice works into the scramble with no worry of it heating thoroughly. Thick ham takes longer.
- Not a fan of honey ham with this but it certainly is an option. I prefer to keep this b/fast on the savory side.
- I purchase less salt sodium from the deli counter and only need to use 2 slices because tend to be longer cut. And can request the amount of slices you need if specific, which is nice.
- For standard packaged sandwich ham, use 4-5 slices.
- Out of ham? Hook up some savory chorizo and eggs or tofu and veggie scramble instead.
- Oil or oil spray – that is extra virgin olive oil or avocado are my first picks for breakfast at home. Oil spray is nice because a little goes a long way since it distributes evenly in the pan you choose to cook in.
- Butter – I normally use salted butter because it’s what I have on hand most of the time but unsalted is also great for curbing salt. A finishing salt helps incase you need a dash.
Step-By-Step Instructions
To Make Egg with Ham Scramble
Mix eggs in a bowl and set to side (you can choose to skip this if you’re already good with the timing of your eggs, but I’m sharing how to prevent any overcooked taste with this simple step), and slice the ham.
It’s easy, lets get to it!
Add butter to melt, then ham, warm for a minute moving gently and then pour the eggs over all of the diced ham.
Once the edges of the pan appear to be cooked swirl in the spatula to scramble gently. I live by this method with eggs unless I’m flipping in the pan (which hardly, cause my wrist is important and good kitchen tools make it easier).
A printer-friendly recipe card with instructions is available at the bottom of this post.
A closer view of that last photo in the step, See these eggs?
This is all under medium heat and cooks in 2 minutes once the eggs are added to the pan. Once all scrambled, transfer to plate(s).
Erika’s Top Tip:
Transfer immediately once cooked so the eggs can retain their moisture and keep warm. If left in the pan beyond a few minutes after cook time the eggs tend to overcook and the ham dries out. As always, I only want the best tasting flavor in food for you!
So yummy and juicy too. Make those little burritos quick, hurry!
Ways To Spice It Up
First choice is always having a made ahead salsa like favorited Salsa Ranchera or a Jalapeno Toreado.
Adding some spice into breakfast skillets is easy to do. Grab a pepper, and cut a knick off to do a taste test; this will help you determine how much of the pepper you’ll need to use. Then add quantity to the pan at the same time (or before if you want it softened) as the ham, but do add a bit of preferred oil or butter so it doesn’t burn. This will release its flavor.
I prefer fresh pepper for this preparation or salsa on the side. Pickled peppers are an option but fresh is the better taste if you’re looking for additional texture. I do not hate on the pickled pepper game!
Foods To Eat With [Egg and Ham Scrambles]
- Hotcakes / Pancakes
- Sweet Potato Hash
- Quinoa, sliced avocado, and mixed green bowl.
- Prepared Nopales
- Potatoes and Peppers
Pro Tips / Receta Notes
Recipe yield: about 2 cups scramble. Enough for 2 generous breakfast burritos, 5 mini burritos.
Storage: Place any leftover in a covered storage and eat within 3 days. This breakfast taste best fresh.
Freezing: This meal is best fresh but frozen burritos can be made. The amount of filling should consist of no more than 1/2 cup for each burrito. This is a helpful measurement for even reheat of burrito (wax paper) to prevent tortilla from sticking. If heating uncovered the burritos will be dried out.
Be Breakfast Burrito Happy!
Please star rate this LatinasQueComen Scrambled Eggs and Jamon Recipe. Your stars and share help us reach Comida-Makers. Thank you!
Follow & Share LatinasQueComen
Scrambled Eggs with Ham (sandwich slices)
DESCRIPTION
Equipment
- Knife
- Fork or whisk
- pan
- Silicone spatula
Ingredients
- 1 tsp Butter
- 6 whole Eggs
- 5 slices Ham, sandwich sliced equal to 1 cup diced ham
Optional
- .5 cup Cheese 1/2 cup shredded cheese
Instructions
To make Eggs and Sliced Ham Scramble
- Prep Ingredients
- Crack all eggs into a bowl, and whisk until broken up, about 1 minute. Add diced ham and stir it in.
- Heat pan on low.
- Shred optional cheese, dice ham.
- Turn up to medium/low heat and add butter. Once the butter is melted / bubbling in pan, pour egg mixture in.
- Move pan side to side ensuring egg reaches all sides.
- Once edges of eggs cook, use your pan safe utensil to gently scramble eggs and sprinkle shredded cheese evenly over eggs.
- Fold eggs over once, and transfer to lined plate or eat immediately.
Notes
- Recipe yield: about 2.5 cups scramble. Enough for 2 breakfast burritos, 4 mini burritos, or 3 breakfast bowls.
- Storage: Place any leftover in a covered storage and eat within 3 days. This breakfast taste best fresh.
- If breakfast is for two persons with lighter appetites, take it down to 4 eggs. and 1/3 cup ham.
Nutrition
Equipment
- Knife
- Fork or whisk
- Pan
- Silicone Spatula
If you loved this Recipe…
Try these too! They were created with the same amount of love.