Ham & Eggs Recipe with Leftover Ham

Another favorite recipe for using up a lot of leftover ham. Ham & Eggs is a hearty breakfast dish, whether for one or two or a hungry crowd. You wouldn't think that something as basic as cooking ham and eggs would require a "recipe", but honestly, this is so perfect, so easy, so tasty, so protein- and flavor-packed, I hope that Kitchen Parade readers find it an inspiration!
Ham & Eggs, another hearty breakfast ♥ KitchenParade.com, whether for one or two or a hungry crowd. Low Carb. High Protein.

The ham's on your pillow,

The egg's in your sheet,

The bran muffin's rollin'

Down under your feet,

There's milk in the mattress,

And juice on the spread-

Well, you said that you wanted

Your breakfast in bed.

- from "Sorry I Spilled It"
by Shel Silverstein, humorist, poet & genius

Ingredients for Ham & Eggs, another hearty breakfast ♥ KitchenParade.com, whether for one or two or a hungry crowd. Low Carb. High Protein.

In bed or at the table, Ham & Eggs is (or wait, should that be "are??) surprisingly hearty even though the recipe calls for just four eggs. The recipe easily feeds four but if served with fruit, muffins or other breakfast sides, it’s ample enough to stretch to feed six or even eight. For a crowd, double or triple the recipe for Ham & Eggs, then cover and keep warm in the oven before serving. If your skillet is small, you might need to cook the eggs in two or three batches.

Ham & Eggs, another hearty breakfast ♥ KitchenParade.com, whether for one or two or a hungry crowd. Low Carb. High Protein.


Hands-on time: 20 minutes
Time to table: 20 minutes
Serves 4 hearty eaters (easily divided or multiplied)
  • 1 tablespoon olive oil
  • 1/2 pound leftover ham, cut into meaty chunks
  • 1 large onion, cut into big chunks
  • 1 poblano pepper or 1 bell pepper, seeds and membrane removed, cut into big chunks
  • 4 large eggs
  • 1 tablespoon milk
  • 1 teaspoon mustard (see TIPS)
  • 1 teaspoon paprika (pimentón is especially good, see favorite spices for more information)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

HAM MIXTURE In a large skillet, heat 1 tablespoon olive oil on medium-high until shimmery, then add the ham, onion and pepper. Let cook, stirring infrequently so that the outer edges brown and cook through but remain crisp. Set aside.

EGG MIXTURE Meanwhile, whisk together the eggs and remaining egg mixture ingredients.

COMBINE Add another tablespoon olive oil to the same skillet and heat until shimmery. Add the egg mixture and the ham mixture. Let cook until the eggs are done, stirring occasionally with a spatula to scramble the eggs into big chunks.

SERVE & SAVOR Serve hot with Fried Bread or Savory Cornbread Muffins.

ALANNA's TIPS Why add a spoonful of mustard to eggs, whether omelets or scrambled eggs? Taste-wise, mustard adds a slight piquancy; appearance-wise, mustard encourages delicate browning. These days, I’m loving the smoky warmth of poblano peppers in everything from chili to chilaquiles. They’re less expensive than the oh-so-pricey red bell peppers too.
NUTRITION INFORMATION Per Serving: 241 Calories; 14g Tot Fat; 4g Sat Fat; 242mg Cholesterol; 856mg Sodium; 5g Carb; 1g Fiber; 2g Sugar; 21g Protein. WEIGHT WATCHERS Old Points 6 & PointsPlus 6 & SmartPoints 7 & Freestyle 4

More Hearty Egg Recipes

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Refried Bean Sauce with Eggs on Top Gashouse Eggs Easy Green Chile Egg Casserole
~ more main dish egg recipes ~
~ more breakfast recipes ~

Shop Your Pantry First

(helping home cooks save money on groceries)

~ ham ~
~ poblano peppers ~
~ eggs ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade 2010 & 2019

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I've been looking for ideas to use leftover ham and this looks great - I especially like the idea of adding some poblano pepper. Thanks for the inspiration!


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna