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Prepare all ingredients: dice the ham, whisk the eggs with milk, salt, and pepper, shred the cheese, slice the avocado, and chop the cilantro.

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.

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.

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.

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.

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.


Prepare all ingredients: dice the ham, whisk the eggs with milk, salt, and pepper, shred the cheese, slice the avocado, and chop the cilantro.

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.

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.

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.

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.

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.
