Ham and Eggs Scramble (Huevos con Jamón)

5 from 16 votes

A quick scrambled egg with ham recipe is the perfect solution for busy mornings for two people.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Calories: 245kcal

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.

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.

Storage and Reheating Tips

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.