Huevos Con Jamon (ham and eggs)

Huevos con jamon is a quick and delicious Mexican breakfast to start your morning any day of the week. A high protein recipe that can be made in just about 10 minutes!

Fluffy scrambled eggs with ham (huevos con jamon).

What is huevos con jamon?

Huevos con jamón is a simple Mexican dish consisting in eggs and ham scrambled. This meal is served mostly as a breakfast on those busy mornings as it takes literally just a few minutes to throw together.

How is served?

Huevos con jamon served with refried beans.

It is spicy?

Yes and no. Normally the dish is made with only two ingredients: eggs and ham, and kids love it! But as you know, Mexicans loves spicy food too, so in some cases you’ll see that is prepared with hot peppers sautéed with the ham, just as we suggest in the recipe below.

Huevos con jamon recipe

Start by cutting the ham in small bites and chopping the jalapeño pepper. You can also discard seeds and veins from the pepper before to get only the flavor but left out most of the spiciness, is up to you.

Ham and jalapeno chopped on a cutting board.

In a bowl, crack the eggs and season with salt and pepper. Add a splash of milk and whisk to combine everything. Set aside.

A collage with eggs and milk on a white bowl.

In a non-sticking pan heat the oil over medium heat. Add jalapeño pepper first and stir-fry for half a minute.

Stir frying jalapeno pepper.

Next, add the ham (jamón) and mix well, cook for about 1 minute stirring constantly.

Frying ham and jalapeno on a pan.

Now add the eggs you whisked before and wait about 5 seconds so the base starts setting. 

Eggs added to the mixture of ham and peppers.

Stir until your eggs are fully cooked. Some people like their scrambled eggs a little bit “juicy” so they cook them less than a minute. I like mine well done!

Scrambling the eggs with ham.

Recipe Notes

  • Mixing milk with eggs is a little trick I learned time ago from my mother, she also used to add cream sometimes and her scrambled eggs where always perfect: Not too runny, not too dry.
  • Do not fully cook the eggs, if you turn off the stove when the eggs are still a little bit runny, you can cover the pan and allow the eggs to keep cooking for a minute or two.
  • Some people like to do mix everything (peppers, ham and eggs) and cook altogether. That’s a good thing to do if you’re in a hurry as it saves you time from cooking peppers and ham first.
  • For fluffy and moist huevos con jamon, try to handle them gently and minimally as you’re cooking them, so the air pockets that forms when eggs where whisked will remain intact.
Closeup on eggs with ham.

More Mexican Breakfast With Eggs

  • Chilaquiles Verdes: The most icon Mexican breakfast, chilaquiles simmered in a green tomatillo sauce and served with fried eggs on top.
  • Huevos Rancheros: An authentic recipe, two fried eggs served on a fried tortilla and drizzled with a scrumptious homemade sauce.
  • Ejotes Con Huevo: Green beans cooked with eggs and a light tomato sauce. Healthy, fulfilling and delicious!
  • Migas Con Huevo: When tortilla chips meet eggs and salsa, a sort of chilaquiles but made easier and faster!
  • Huevos Motuleños: Fried eggs with chiltomate sauce, frijol colado, ham, and fried plantains. Get to know one of the most authentic and traditional southern recipes in Mexico.
Huevos con jamon.

Huevos Con Jamon

Huevos con jamon is a quick and delicious Mexican breakfast made by scrambling eggs and ham. A high protein meal to start your morning any day of the week.
PREP 5 minutes
COOK 5 minutes
TOTAL 10 minutes
Print Pin Rate
Servings: 2
Author: Maricruz

Ingredients 

  • 4 large eggs
  • 5 oz ham (cut into small bites)
  • 1 jalapeño pepper (chopped)
  • 2 Tbsp milk
  • 1 Tbsp vegetable oil
  • salt and pepper (to taste)

To serve (optional)

Instructions

  • Crack eggs on a bowl and season with salt and pepper.
  • Add milk and whisk until combined.
  • Heat oil in a non-stick pan over medium heat.
  • Add jalapeño peppers and sauté for half a minute.
  • Add ham and cook for 1 minute.
  • Add whisked eggs and stir until eggs are cooked to your liking.
  • Remove from heat and serve.

NOTES

  • Mixing milk with eggs is a little trick I learned time ago from my mother, she also used to add cream sometimes and her scrambled eggs where always perfect: Not too runny, not too dry.
  • Do not fully cook the eggs, if you turn off the stove when the eggs are still a little bit runny, you can cover the pan and allow the eggs to keep cooking for a minute or two.
  • Some people like to do mix everything (peppers, ham and eggs) and cook altogether. That’s a good thing to do if you’re in a hurry as it saves you time from cooking peppers and ham first.
  • For fluffy and moist huevos con jamon, try to handle them gently and minimally as you’re cooking them, so the air pockets that forms when eggs where whisked will remain intact.
Nutrition
Calories: 387kcal | Carbohydrates: 2g | Protein: 28g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 417mg | Sodium: 990mg | Potassium: 378mg | Fiber: 1g | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 2mg
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