Quick Ham and Eggs for Busy Mornings
Ham and eggs is a classic, fast breakfast. The goal is to heat the ham quickly without overcooking the eggs—timing and a hot pan are your friends.
Simple skillet method:
- Preheat a nonstick or cast-iron skillet over medium-high heat and add a small pat of butter or olive oil.
- Add ham slices or diced ham and cook 1–2 minutes per side until lightly browned and warmed through. If the ham is diced, toss until edges caramelize.
- Push ham to the side of the pan and reduce heat to medium. Crack eggs into the pan for fried eggs or whisk and pour for scrambled.
For scrambled eggs:
- Whisk eggs with a splash of milk or cream, salt, and pepper. Pour into the pan and gently scramble with the ham until softly set.
For an omelette or skillet breakfast:
- Add sautéed onions, peppers, or cheese with the ham; fold or scramble as desired.
Serve with:
- Toast, English muffins, or roasted potatoes.
- Fresh herbs or hot sauce for brightness.
Speed tips:
- Use pre-sliced or leftover ham to skip prep.
- Cook eggs to slightly underdone, as they’ll continue to set off heat.
- A hot pan sears the ham quickly and leaves time to cook eggs without burning.
This approach gives a protein-rich breakfast in under 10 minutes with minimal cleanup.