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.
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.