Huevos con Jamón (ham and eggs)

Start your morning with huevos con jamón, the classic Mexican breakfast of eggs and ham that’s quick, easy, and full of nostalgic flavor. A a 10-minute meal that’s satisfying and packed with flavor!

this recipe

Huevos con jamón literally means “eggs with ham”, and in Mexico, it’s one of the most common breakfasts you’ll find.

You might also hear it called huevos revueltos con jamón, “revueltos” means scrambled, which is exactly what we do here: scramble the eggs together with little bites of ham.

And if you want to make breakfast feel extra special, serve it with a warm cup of café de olla.

How to Make Huevos con  Jamón

Start by chopping the ham into little bite-size pieces and finely chopping the jalapeño.

If you don’t want too much heat, just remove the seeds and veins before chopping. That way, you’ll get the flavor without the extra spiciness.

Crack the eggs into a bowl, add a good pinch of salt and pepper, and a splash of milk to make them nice and fluffy.

Give everything a good whisk until it’s all smooth and combined, then set the bowl aside for a minute.

Heat a little oil in a nonstick pan over medium heat. Toss in the jalapeño and give it a quick stir-fry for about 30 seconds, just enough to wake up that flavor.

Add the ham to the pan and stir it around so it gets a little color, about a minute or so.

If you like crispy ham, cook it a bit more, but always keep an eye on the pan so the ham won’t burn.

Now pour in your eggs. Let them sit for a few seconds so the bottom starts to set.

Then gently stir and scramble everything together until the eggs are cooked just the way you like them.

For fluffy, moist huevos revueltos con jamón, stir them gently while they cook so they stay soft and airy.

If you like them a little soft and creamy, take them off the heat sooner. If you like them fully cooked and fluffy (like we do in Mexico!), let them go a bit longer.

Don’t overthink it, huevos con jamón are supposed to be simple and stress-free

I also filmed a quick video for this recipe so you can cook along with me, it’s super easy to follow, perfect if you’re a visual learner like me!

Little Secrets from My Kitchen

• Mixing milk with eggs is a little trick I learned from my mom. Sometimes she even added cream, and her scrambled eggs were always just right. Not too runny, not too dry.
• If you like creamy scrambled eggs, don’t overcook them. Turn off the heat when they’re still a bit runny, then cover the pan and let them finish cooking with the leftover heat.
• If you’re in a rush, you can mix the peppers, ham, and eggs all together and cook them at once, it saves you a step and still tastes great.
• Traditionally this breakfast dish is just eggs and ham, which is why kids love it. But you know we Mexicans love a little heat on our food! That’s why we always include some chili peppers, but feel free to leave it out if you prefer a mild meal.
• Store leftovers in the fridge for up to 2 days. When reheated, the eggs will be a bit firmer, but still tasty.

Ways to Serve

Huevos con jamon is typically served with a side dish of refried beans, tortillas or bolillo (Mexican rolls) are the best accompaniments.

Some salsas might be also served on the side, such as molcajete salsa or tomatillo salsa. Is also very common to serve jalapeños en vinagre (pickled jalapeno peppers) on the side.

As for drinking, there’s nothing better than café de olla or some type of atole, my favorite is oatmeal atole.

Similar Mexican Breakfast

Video

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