If you have some leftover ham from Easter, this is a great way to use it! We make scrambled eggs and omelets all of the time, and ham is almost always an add-in. These Southwest Ham & Egg Breakfast Burritos are so easy….and super cheesy! I can’t eat my eggs without a good helping of cheese on them.
Scramble up some eggs (I used some egg whites and some whole eggs) add some diced green chiles and diced ham, and lots of pepper jack cheese. The green chiles and pepper jack cheese is what gives these burritos that southwest flavor! Roll the cheesy eggs up into a whole wheat tortilla and breakfast is served!
I found Cache Valley PepperJack Cheese Single Slices that I used for these burritos, but you can use shredded pepper jack cheese too. The single slices melted over the eggs are pretty amazing though. It’s so smooth and creamy and almost saucy.
These aren’t spicy at all, so if you’re looking for some kick I’d recommend adding some diced jalapeño or crushed red pepper to the eggs.
But they are perfect for a quick breakfast or lunch!
- 4 egg whites
- 3 eggs
- 1/2 cup diced ham
- 2 tsps diced green chiles
- 4 slices Pepper Jack Cheese Singles (shredded pepper jack is fine too)
- salt and pepper to taste
- 2 whole wheat tortillas
- Whisk the eggs together in a medium bowl. Heat a lightly greased skillet over medium-high heat. Once heated add the eggs. Let sit until the eggs start to cook, reduce heat to medium, and gently fold eggs over. Fold in ham and diced green chiles. Season with salt and pepper to taste. Place cheese over the eggs, remove from heat and cover skillet with a lid (this will help melt the cheese).
- Brown tortillas in a medium skillet as well, until just golden. Divide the egg mixture between the two tortillas. Place egg mixture on one side of the tortilla, fold ends in and roll up into a burrito. Cut burritos in half and serve.