Huevos con Jamón is a classic Mexican breakfast with soft scrambled eggs, ham, and butter. Easy, quick, and perfect with tortillas and beans.
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Huevos Revueltos Con Jamón
I eat this breakfast on repeat! It’s one of my favorite dishes to make for many reasons. It’s loaded with protein, they’re quick to cook, and delicious! I honestly never get tired of eating eggs. Oh and they’re made with just a handful of ingredients, but it always feels like a real breakfast once you pile it onto a plate with beans, warm tortillas, salsa, and a few avocado slices.
In Mexico, eggs are a big part of breakfast, and we mix them with all kinds of things like ham, hot dog sausage for huevos con salchicha, or cooked bacon for an easy pan breakfast that always hits the spot.
This version starts with eggs whisked with a little cream, salt, and black pepper for a soft, creamy texture. The ham gets warmed in butter first so the edges get just a little golden, then the eggs go into the pan and cook into tender curds with little bites of ham throughout. It’s salty, buttery, simple, and so good in a tortilla with hot sauce on top.
Buen provecho!
♥️ xo, Ana
How To Make Huevos Con Jamon
- Whisk the eggs: Crack the eggs into a bowl and add the cream, salt, and black pepper. Whisk until the mixture looks smooth and fully combined, with no streaks left behind.
Whisk until the mixture looks smooth and fully combined, with no streaks left behind.
- Cook the ham: Set a skillet over medium heat and melt the butter until foamy. Add the chopped ham and let it cook for a couple of minutes, just until it is heated through and the edges start to get a little golden.
- Pour the egg mixture into the skillet and give it a quick stir so the ham is spread around the pan. Let the eggs sit for about 30 seconds so the bottom can start to set. Gently fold: Lower the heat and use a spatula to pull the eggs from the edges toward the center. Keep folding slowly instead of stirring nonstop. This helps create bigger, softer curds.
- Gently fold: Lower the heat and use a spatula to pull the eggs from the edges toward the center. Keep folding slowly instead of stirring nonstop. This helps create bigger, softer curds.
- Take them off the heat: Once the eggs look mostly set but still a little glossy, remove the pan from the heat. The residual heat will finish cooking them and keep them from turning dry.
Serve right away: Spoon the eggs onto plates and serve them hot with tortillas, beans, salsa, and avocado.
Ana’s Recipe Tips
- Use a nonstick skillet for the softest scrambled eggs and the easiest cleanup. An 8-inch skillet is great for 2 servings. It keeps the eggs a little thicker and helps them stay soft.
- Whisk the eggs really well so the yolks and whites are fully combined. That helps the eggs cook evenly.
- A tablespoon of heavy cream or milk gives the eggs a softer texture. Cook the eggs over lower heat once they hit the pan. Slow folding makes bigger, softer curds. Pull the eggs off the heat when they still look slightly glossy. The pan stays hot and finishes them gently.
- Do not overcook the ham at the start. A little crisp on the edges is perfect. Too much time in the pan can make it dry.
- Storage Suggestions: Huevos con jamon is best eaten fresh, though leftovers can still be saved.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat or in the microwave in short bursts. A small splash of milk can help loosen the eggs a bit during reheating.
- Freezing is not my favorite for scrambled eggs. The texture changes too much once thawed.
Serving Suggestions
Huevos con jamon is best served hot right out of the skillet. Here are a few good sides:
- Refried beans
- Warm flour tortillas
- Salsa Mexicana, salsa verde, or your favorite hot sauce
- Avocado slices
- Breakfast potatoes
- Fresh fruit on the side
- Or mix them all: A flour tortilla filled with these eggs, beans, and salsa makes a really good breakfast burrito.
Print Recipe:
Huevos Con Jamon (Scrambled Eggs & Ham)
Ingredients
- 4 large eggs
- 1 Tablespoon heavy cream or milk
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon butter
- 4 large slices of lean Deli ham - chopped into squares
Instructions
- Whisk together eggs, 1 Tbsp. heavy cream, kosher salt, and black pepper. Set aside.
- Over medium heat, melt butter until foamy, then add chopped ham. Cook until the edges start to crisp.
- Add the egg mixture and mix with the ham. Let the eggs cook at least 30 seconds so large curds have a chance to form before pulling towards the center.
- Gently pull the eggs from the edges toward the center with a spatula, folding slowly to create soft, fluffy curds. Once the eggs are mostly set but still slightly glossy, remove from the heat.
- Serve immediately with refried beans, flour tortillas, salsa or hot sauce, and avocado slices.
Notes
- refried beans
- flour tortillas
- a salsa or hot sauce
- avocado slices
Do not overcook them. Taking the eggs off the heat while they still look slightly soft keeps them tender instead of dry. An 8-inch skillet works well for 2 servings because it keeps the eggs a little thicker and helps them stay soft and fluffy. A silicone or rubber spatula also helps since it lets you gently fold the eggs without scraping or tearing them. If you do not have nonstick, a well-seasoned cast iron or nicely buttered stainless steel pan can work, but nonstick is the easiest choice for soft scrambled eggs.
Your Private Notes
Nutrition
Frequently Asked Questions
Yes. Deli ham works great. Just chop it into small pieces before adding it to the skillet.
Yes. Lots of Mexican egg breakfasts start with little add-ins like onion, tomato, chile, or peppers. Cook them first, then add the ham and eggs.
I hope you like this recipe as much as I do! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating right here. ⭐️
Gracias!!!! xx, Ana