Ham Breakfast Burritos are a game-changer in my zero-carb journey. When I first stumbled upon the concept of a breakfast burrito without all those pesky carbs, I was both intrigued and skeptical. How could something so delicious and comforting be made without the usual tortillas stuffed with potatoes and other fillers? But trust me on this—these burritos are not just a clever workaround; they’re a flavorful, satisfying way to start your day.
Let me take you back to when I first tried a variation of this dish. Picture me in my standard apartment kitchen, surrounded by the comforting aroma of sizzling ham and eggs. I had been searching for a breakfast option that was both quick to prepare and aligned with my zero-carb lifestyle. I was hungry, and the thought of a hearty breakfast burrito was calling my name. So, I decided to experiment a bit, and what emerged was a delicious creation that I couldn’t wait to share.
Now, don’t get me wrong; when I first attempted this dish, it was a bit of a mess. I mean, who hasn’t had their share of kitchen flops? But through trial and error, I learned the right techniques and combinations that made these Ham Breakfast Burritos not just good, but crave-worthy. The blend of eggs, ham, and cheese wrapped in a warm tortilla is something that can bring a smile to your face, even on the busiest mornings. Plus, it’s all about rediscovering those incredible flavors without the guilt of carbs weighing you down.
Let’s dive deeper into why this recipe hits different.
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Ham Breakfast Burritos
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Why This Recipe Hits Different
What makes these Ham Breakfast Burritos special is the complete satisfaction you feel after indulging in them—without the heavy carbs that usually come with breakfast options. The combination of the crispy hash browns, fluffy scrambled eggs, and savory ham creates a symphony of flavors that dance on your palate. Honestly, I was surprised at how much flavor could come from simple ingredients. The textures complement each other perfectly: the crunch of the hash browns, the creaminess of the eggs, and the richness of the melted Monterey Jack cheese.
I remember the first time I shared these with a friend. They were skeptical at first, thinking that a zero-carb burrito couldn’t possibly be as good as its carb-laden counterpart. But when they took that first bite, their expression said it all. It’s all about the experience—each bite is packed with flavor and satisfaction, leaving you full and energized for the day ahead.
Now, I won’t pretend that zero-carb cooking is for everyone. It can take some getting used to, especially if you’re accustomed to a traditional breakfast. However, I believe that anyone can enjoy these burritos, regardless of their cooking skills. The beauty of this dish is that it’s simple and straightforward, but the flavor payoff is massive. So whether you’re an experienced cook or a kitchen novice, you can whip these up without breaking a sweat.
What You’ll Need
To make these delicious Ham Breakfast Burritos, here’s what you’ll need:
- 2 teaspoons neutral or olive oil
- 4 cups shredded frozen hash browns
- 1 teaspoon coarse kosher salt (divided)
- ½ teaspoon each: dried oregano, garlic powder, paprika
- Freshly ground black pepper, to taste
- 6 large eggs (or 1⅓ cup liquid egg whites or Egg Beaters)
- 1½ cups diced chicken or turkey ham (about 8 oz)
- 4 oz shredded Monterey Jack cheese
- 8 medium (9-inch) flour tortillas (low-carb optional)
- 1 cup salsa
When it comes to sourcing your ingredients, I always try to prioritize quality. If you can, go for grass-fed options for your meats and organic eggs, but don’t stress if it’s not in the budget. Conventional options can work just fine too. Also, if turkey ham isn’t your thing, you can easily swap it out for diced chicken or any other protein you prefer.
Let’s Make This Happen
Now that we have our ingredients, let’s get into the cooking! Here’s how to make these Ham Breakfast Burritos in a few simple steps:
- In a large non-stick skillet over medium-high heat, add oil and hash browns in an even layer. Season with half the salt, spices, and pepper. Cook for about 9 minutes until golden on the bottom. Flip and cook until just crispy. Transfer to a plate.
- Wipe out the skillet, coat it with spray, and heat over medium. Add eggs and the remaining salt and pepper. Scramble gently until soft curds form. Stir in the chicken or turkey ham and cook just until the eggs are set.
- Remove the pan from heat and sprinkle cheese over the hot eggs and ham to melt slightly.
- Lay out the tortillas. Divide the hash browns and egg mixture among the tortillas. Drizzle each with 2 tablespoons of salsa.
- Wrap each burrito tightly. For meal prep, coat foil with spray, wrap each burrito, and refrigerate for up to 4 days or freeze for up to 1 month.
- To reheat: If frozen, unwrap the foil and microwave for 90 seconds. Rewrap in foil and bake at 350°F for 12–15 minutes. If refrigerated, place directly in the oven wrapped in foil and heat for 12–15 minutes.
- Let’s talk about a couple of things here. Firstly, the timing is crucial for those hash browns; you want them to get that golden, crispy texture. I’ve learned that flipping them too soon can leave you with soggy potatoes, which is a big no-no. Secondly, when scrambling the eggs, keep the heat moderate. You want soft curds, not a dry scramble. Achieving that perfect balance can make or break your dish.
And don’t worry if you don’t get it right the first time—everyone makes mistakes in the kitchen! I once overcooked my eggs, and it was a sad sight. But that taught me to really pay attention to my cooking.
Making It Work for You
These Ham Breakfast Burritos are incredibly versatile. If you’re on a low-carb kick, you can opt for low-carb tortillas, or even skip the tortilla altogether and serve the filling over a bed of greens. For those of you who love experimenting, feel free to substitute different proteins or add veggies like bell peppers or spinach for an extra boost of flavor and nutrition.
Timing is everything, especially if you’re busy in the mornings. You can make these burritos ahead of time and store them in the fridge or freezer. Just reheat them when you’re ready, and you’ll have a delicious breakfast ready to go in no time.
Storage and Reheating Reality
Let’s be real—leftovers can sometimes be hit or miss. These burritos, however, hold up surprisingly well. If you store them properly, you can keep them in the fridge for about four days or freeze them for up to a month. Just make sure to wrap them tightly in foil to maintain their moisture and flavor.
When it comes time to reheat, don’t forget to unwrap the foil if they’re frozen before you microwave them. Trust me; it makes a difference! And if you want that burrito to have that fresh, crispy texture, a quick bake in the oven is the way to go.
Questions I Actually Get
Can I use different kinds of meat?
Absolutely! If you’re not into ham, you can switch it up with cooked sausage, bacon, or even leftover chicken. It’s all about what you enjoy!
What if I don’t have frozen hash browns?
No problem! You can use freshly shredded potatoes or even riced cauliflower. Just keep in mind that cooking times might vary a bit.
How do I make these burritos more filling?
If you’re looking for an extra boost, consider adding avocado or a side of Greek yogurt for some creaminess.
Can I make these vegetarian?
Absolutely! Just omit the ham and add in some sautéed mushrooms or extra veggies. The flavors will still come together beautifully.
Closing Thoughts:
So, there you have it—my journey to perfecting Ham Breakfast Burritos. They’ve become a staple in my kitchen, one that I look forward to sharing with friends and family. Whether you’re a zero-carb newbie or a seasoned pro, I hope you give this recipe a try. Let me know how yours turn out! I’m excited to hear about your variations and experiences. Happy cooking!
Hearty Ham Breakfast Burritos
Ingredients
Method
- In a large non-stick skillet over medium-high heat, add oil and hash browns in an even layer. Season with half the salt, spices, and pepper. Cook for about 9 minutes until golden on the bottom. Flip and cook until just crispy. Transfer to a plate.
- Wipe out the skillet, coat it with spray, and heat over medium. Add eggs and the remaining salt and pepper. Scramble gently until soft curds form. Stir in the chicken or turkey ham and cook just until the eggs are set.
- Remove the pan from heat and sprinkle cheese over the hot eggs and ham to melt slightly.
- Lay out the tortillas. Divide the hash browns and egg mixture among the tortillas. Drizzle each with 2 tablespoons of salsa.
- Wrap each burrito tightly. For meal prep, coat foil with spray, wrap each burrito, and refrigerate for up to 4 days or freeze for up to 1 month.
