What's Inside: Simple steps to make a ham and egg scramble or huevos con jamón that is an excellent morning breakfast for two.
If you're stuck with leftover ham, this quick scrambled eggs with ham recipe is the perfect solution for busy mornings. It takes just 15 minutes to whip up and is a great way to repurpose your holiday ham.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Click to read my policy and more about affiliate links.
Jump to:
A helpful tip is to purchase a larger ham, even if you're only cooking for two. Doing so lets you cook once and have plenty of leftovers to create delicious meals later.
You can cook fried rice with ham on busy nights or red beans with the ham bone on weekends as meal prep. Or enjoy it in a ham and eggs breakfast with this quick and easy scramble. It's one of my go-to breakfasts after the holidays.
It's a protein-packed breakfast that will satisfy you until lunchtime. So let me guide you on the few steps to making this delicious breakfast ready in no time, ideal for the morning rush.
❤️ Why You'll Love This Recipe
- Quick: once you have all your ingredients ready, you have a delicious breakfast in a few minutes.
- Customizable: a simple recipe that can be adjusted to your preferences. Check out the variations section for other ideas.
- Great way to use leftovers: help you repurpose leftover ingredients and avoid food waste.
- Filling: great high protein option breakfast.
📋 Ingredients & Substitutions
To make this recipe, you'll need a handful of simple ingredients:
- Butter: you can also use oil, but adding the butter amplifies the flavors.
- Cooked ham: a source of protein in this recipe. You can also use deli-cooked ham if you don't have leftover ham. Or replace it with any other favorite protein, like cooked turkey or chicken.
- Eggs: the other source of protein in the dish. If you want, you can make it with only egg whites. Use the following conversion: 1 egg = 2 egg whites.
- Milk: it helps make the eggs more tender and fluffy. You can use any milk substitute but ensure they are unsweetened or even use a splash of cream.
- Seasonings: salt, black pepper, garlic, and onion powder. But you can add any other seasoning that you prefer.
As for utensils, you'll need a whisk or a fork, a bowl to mix the ingredients, a spatula, and a nonstick skillet for cooking.
📝 How To Make Ham And Eggs Scramble
Now that you have gathered all your ingredients let's make this quick breakfast.
- To start, you'll prep the egg mixture by whisking the eggs with milk and the seasonings, salt, garlic powder, onion powder, and black pepper in a bowl and set aside.
- In a nonstick skillet over low heat, melt the butter. The low heat will prevent the butter from burning, and the scrambled egg will result in silky ribbons and no sticking.
- Once it's bubbly, add the ham, and cook it or heat it up for a few minutes until it browns on each side. Caramelization will add more flavor to the end result.
- Add the egg mixture and start stirring it around. It is essential to keep moving the eggs so they don't set all the way. We aren't making omelets. If it breaks apart, it's okay.
💡 Tip: At this point, you can add cheese or herbs for additional flavor.
- Once the eggs are cooked through, with no visible liquid, and they have a pale yellow color, turn off the heat and serve. Check out the serving suggestions for pairings ideas.
🫙Store & Reheat
Fridge: Store in an airtight container for up to 4 days.
Stove: Can also reheat them on the stove in a nonstick skillet on low heat. Add a little water and cover. Cook for about 4-5 minutes or until heated through.
Microwave: You can microwave for 1-2 minutes until hot.
👩🏽🍳 Recipe Tips
- If using raw ingredients, cook them before the ham so they are mostly cooked through when it is time to cook the eggs.
- A nonstick pan will help prevent the eggs from sticking, making cooking easier.
- If you want to add cheese and herbs, make it a the end of the cooking process so the herbs don't wilt down, and the cheese will melt nicely.
- If adding cheeses like ricotta or cottage cheese, these are better to add a the beginning when preparing the egg mixture.
- To avoid dry, rubbery eggs, it's important not to overcook them. The key to perfectly cooked scrambled eggs is to keep stirring and remove the heat once they are cooked but still moist.
- If you prepare more eggs, don't overcrowd the pan and cook them in batches. This will help them cook evenly.
- Low heat is critical to prevent overcooking and becoming dry or tough.
Meal Prep Tip
Double the recipe, cook in batches, and use it to make breakfast burritos by wrapping flour tortillas with scramble, cheese, and veggies or beans.
You can also prepare breakfast sandwiches with it. Try using English muffins, cheddar cheese, and the scramble.
FAQ
Make sure to cook the eggs completely until there are no visible liquids left. The eggs should have a pale yellow color and a soft texture, not a runny consistency.
To prevent overcooking the eggs, it's best to keep them moving in the pan after adding them, and they should be done in just a few minutes.
The best pan for making scrambled eggs is a nonstick skillet. An important step is always to preheat your pan. This will ensure no sticking will happen. Then add butter or oil, primarily for flavoring.
It's best to slightly undercook scrambled eggs when making scrambled eggs as they will continue to cook once served. You can tell they are ready when the egg is mostly set and has a shiny appearance.
🔖 Recipe Variations
- Love cheese? Try adding ¼ cup of mozzarella or cheddar cheese once they are done cooking. Cover the skillet for a few minutes to let the cheese melt.
- Want more nutrition? Add a handful of chopped spinach, a ¼-1/2 cup of mushrooms, onions, or bell pepper. Cook the veggies with the ham.
- Add carbohydrates, dice 2 small potatoes, first cook until tender in the same skillet, then follow the recipe steps.
- Want more protein? Add 1/2 - 1 cup of ricotta or cottage cheese to the egg mixture.
- No time to babysit the stove? Add them to greased muffin cups and bake in the oven or air fry at 350ºF for 10-15 minutes.
🍽 What To Serve With Huevos con Jamón
This recipe serves 2 people. It's a simple meal for breakfast or any meal of the day. You can serve these huevos revueltos with the following:
- Toast slices
- Fried Panamanian corn tortillas
- Panamanian bollos
- Avocado slices
- Fresh or store-bought salsa
- Queso fresco
- Arepas
Now that you have a new idea of using leftover cooked ham add this recipe to your go-to easy breakfast list and make it when needed. No more leftover ham going to waste.
If you have tried this scrambled ham and eggs recipe or any other recipe on Nashi Food, don't forget to rate the recipe and leave me a comment below! I love to hear about your cooking experience.
Ham and Eggs Scramble (Huevos con Jamón)
Ingredients
- ½ Tablespoon butter
- 1 cup cooked ham, chopped
- 4 eggs, large
- 2 Tablespoons milk
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
Utensils
- bowl
- Whisk
- Spatula
Instructions
- Whisk the eggs, milk, salt, garlic powder, onion powder, and pepper in a bowl and set aside.
- In a nonstick skillet over low heat, melt the butter.
- Once it's bubbly, add the ham, and cook for a few minutes until brown.
- Add the egg mixture and start stirring it around. It is important to keep moving the egg; if it breaks apart, it is okay.
- Once the egg is set and has a pale yellow color, turn off the heat and serve with toast, hojaldre, or Panamanian tortillas.
Notes
- If using raw ingredients, cook them before the ham so they are mostly cooked through when it is time to cook the eggs.
- If adding cheeses like ricotta or cottage cheese, these are better to add a the beginning when preparing the egg mixture.
- To avoid dry, rubbery eggs, it's important not to overcook them. The key to perfectly cooked scrambled eggs is to keep stirring and remove the heat once they are cooked but still moist.
- If you prepare more eggs, don't overcrowd the pan and cook them in batches. This will help them cook evenly.
- Low heat is critical to prevent overcooking and becoming dry or tough.
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheating: You can microwave for 1-2 minutes until hot. On low heat, you can also reheat them on the stove in a nonstick skillet. Add a little water and cover. Cook for about 4-5 minutes or until heated through.
Leave a Reply