Ham and Egg Breakfast Tacos
Ham and Egg Breakfast Tacos
Ingredients
For the Tacos
- 8 flour tortillas, 6-inch
- 1 1/2 cups diced ham, fully cooked
- 1 tablespoon butter
For the Scrambled Eggs
- 8 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
For Serving
- 1/2 cup salsa, as needed
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- hot sauce, as needed
Instructions
- 1
Prepare all ingredients: dice the ham, whisk the eggs with milk, salt, and pepper, shred the cheese, slice the avocado, and chop the cilantro.
⏱️ 10 min
- 2
Heat a large non-stick skillet over medium heat. Add the diced ham and cook for 3-5 minutes, stirring occasionally, until lightly browned and heated through. Remove ham from the skillet and set aside.
⏱️ 5 min
- 3
Add butter to the same skillet and let it melt. Pour in the whisked egg mixture. Cook, stirring gently with a spatula, until the eggs are mostly set but still slightly moist, about 3-4 minutes.
⏱️ 4 min
- 4
Stir in the cooked ham and shredded Monterey Jack cheese into the scrambled eggs. Continue to cook for another 1-2 minutes, until the cheese is melted and the eggs are fully cooked.
⏱️ 2 min
- 5
While the eggs are cooking, warm the flour tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, in the microwave for 15-20 seconds, or wrapped in foil in an oven preheated to 300°F for 5-7 minutes.
⏱️ 5 min•🌡️ 300
- 6
Assemble the tacos: Spoon the ham and egg mixture evenly into the warmed tortillas. Top with sliced avocado, salsa, and fresh chopped cilantro. Serve immediately with hot sauce, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Ham and Egg Breakfast Tacos
Ingredients
For the Tacos
- 8 flour tortillas, 6-inch
- 1 1/2 cups diced ham, fully cooked
- 1 tablespoon butter
For the Scrambled Eggs
- 8 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
For Serving
- 1/2 cup salsa, as needed
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- hot sauce, as needed
Instructions
- 1
Prepare all ingredients: dice the ham, whisk the eggs with milk, salt, and pepper, shred the cheese, slice the avocado, and chop the cilantro.
⏱️ 10 min - 2
Heat a large non-stick skillet over medium heat. Add the diced ham and cook for 3-5 minutes, stirring occasionally, until lightly browned and heated through. Remove ham from the skillet and set aside.
⏱️ 5 min - 3
Add butter to the same skillet and let it melt. Pour in the whisked egg mixture. Cook, stirring gently with a spatula, until the eggs are mostly set but still slightly moist, about 3-4 minutes.
⏱️ 4 min - 4
Stir in the cooked ham and shredded Monterey Jack cheese into the scrambled eggs. Continue to cook for another 1-2 minutes, until the cheese is melted and the eggs are fully cooked.
⏱️ 2 min - 5
While the eggs are cooking, warm the flour tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, in the microwave for 15-20 seconds, or wrapped in foil in an oven preheated to 300°F for 5-7 minutes.
⏱️ 5 min•🌡️ 300 - 6
Assemble the tacos: Spoon the ham and egg mixture evenly into the warmed tortillas. Top with sliced avocado, salsa, and fresh chopped cilantro. Serve immediately with hot sauce, if desired.
⏱️ 3 min