Easy Huevos con Jamon (Eggs and Ham) Vegan Recipe

Huevos con jamon or Mexican eggs with ham is a classic Mexican breakfast. It’s quick and easy to make, inexpensive and loaded with protein – you’ll love this healthier veganized version.

Mexican terracotta plate with vegan ham and eggs, sliced avocado and sliced tomatoes sitting on top of a green cloth on a wood table. There's also a cup of coffee and some corn tortillas inside a basket with a white cloth.
Huevos con Jamon Recipe

What is Huevos con Jamon

Huevos con jamon in English means eggs with ham.

This traditional Mexican breakfast dish features scrambled huevos (eggs) with jamon (ham) and can be made in a variety of ways.

For vegan eaters, huevo con jamon can still be enjoyed as there are plenty of delicious vegan substitutes for both eggs and ham.

This vegan huevo con jamón recipe is just as flavorful as the original, so don’t hesitate to give it a try! It truly makes for an easy yet satisfying meal any day of the week.

This is a traditional and easy Mexican breakfast dish that can be on the table in no time. It’s a high protein meal so it’ll keep you full and energized until lunchtime.

As you may have guessed, this Mexican dish consists of just 2 basic ingredients: ham and eggs.

The oil or butter is heated, eggs are scrambled and chopped ham is mixed in, and that’s pretty much it.

I love this recipe because it’s perfect for busy mornings and it always leaves me feeling full.

Sometimes I make this hearty breakfast using regular eggs but always with vegan ham. Other times I’ll make it using tofu egg and vegan ham.

Brown plate with 3 breakfast tacos filled with eggs and vegan hot dogs.
Huevos con Salchicha

More Mexican Breakfast Egg Recipes

Vegetarian Huevos con Jamón

The traditional Mexican ham and scrambled eggs is made using regular eggs and pork ham.

To make a vegetarian version use regular eggs but substitute the pork ham with your favorite vegan ham.

You’ll want to use 2 large eggs per person and about 1/4 cup of chopped vegan ham per person. Depending on your vegan ham that can be 1 or 2 slices.

Cooking silken tofu with a little turmeric powder to make vegan scrambled eggs.
Vegan Tofu Scrambled Eggs

Vegan Huevos con Jamón

Some traditional Mexican breakfasts are so easy to veganize, this recipe is one of them.

For starters meat-based ham can easily be replaced with vegan ham. There are tons of options nowadays. Use your favorite brand.

Regular eggs, for cooking, can be replaced with so many different vegan egg options.

Depending on where you live (or if you order from Amazon), you can find tofu, Just Egg, or different vegan egg powders to replace regular eggs with.

Today we’ll be using tofu or “tofu eggs” for this recipe.

Crumbled silken tofu, chopped vegan ham, turmeric powder and black salt on a brown table.
Ingredients for Vegan Huevos con Jamon

Ingredients Needed

The list of ingredients for this vegan huevos con jamon couldn’t be shorter.

  • silken tofu: as the egg substitute
  • turmeric powder
  • black salt or kala namak
  • vegan ham
  • olive oil or vegan butter

Ingredient Notes

Turmeric powder is used very sparingly to add the golden color that traditional scrambled eggs have. It adds very little taste, and remember that a little goes a long way.

Black salt or kala namak is a black rock Himalayan salt used in vegan cooking to give dishes an “eggy” taste and smell. This too, a little goes a long way.

You can purchase black salt at grocery stores or on Amazon. If you don’t have any you can simply omit it and add a little bit of salt to the tofu.

Black salt inside a glass jar and on top of a green cloth that's on a brown table.
Black Salt or Kala Namak

Variations

This recipe is pretty straightforward, but there are a few variations you could try.

Some people like to also use chopped white onion. You’d sauté it first until soft then add the egg or vegan egg and proceed. You could also add some minced garlic at the same time.

To give the eggs a spicy touch you could add some chopped jalapeño or serrano chiles. You’d sauté them with the onion too.

I’m using tofu egg for this recipe but you could also use Just Eggs to make the vegan egg scramble.

Making vegan scrambled eggs with ham inside a black frying pan.
How to Make Huevos con Jamon

How to Make Huevo con Jamon

You need such little effort to make this delicious and easy Mexican breakfast. See the notes below if you want to use regular eggs instead of tofu eggs.

Drain the silken tofu then crumble it up using a fork. Measure out the amount needed.

Heat the olive oil or vegan butter in a pan. Once warm add the crumbled tofu and spread it around.

Sprinkle in the black salt and the turmeric powder. Stir until well combined.

Sauté the seasoned tofu for about 8 minutes. To allow some moisture to dissipate.

Cooking huevos con jamon in a black pan.
How to Make Vegan Mexican Ham and Eggs

Add the chopped vegan ham and stir until well combined. Cook for a few more minutes to warm up the ham.

Serve with sliced avocado and tomatoes, some warm corn or flour tortillas, refried beans if desired.

Mexican scrambled ham and eggs made with tofu and vegan ham. There are slices of avocado and tomato on the side.
Vegan Huevos con Jamon Breakfast

Is This Dish Spicy

No it’s not, but you can add either jalapeno pepper to make it a bit spicy. Or drizzle your favorite salsa over the dish for a touch of heat.

Can I Add Cheese

Yes you can! It’ll give the dish another delicious taste. You can use vegan cheese or dairy cheese. Or I also will occasionally use nutritional yeast.

What Vegan Egg Can I Use

You can use either silken tofu or Just Egg to make the vegan scrambled egg.

Do I Have to Use The Black Salt

No you don’t. It gives the tofu an “eggy” taste and smell but you can omit it.

Vegan tofu eggs with ham piled on a fork.
Vegan Mexican Ham and Eggs

How to Serve

You can serve this easy breakfast with refried beans, sliced avocados, sliced tomatoes and some corn tortillas or flour tortillas.

If you’d rather have it like a torta you can serve inside of a hollowed out bolillo. You could spread refried beans before filling with the egg mixture.

Some additional topping choices are vegan queso cotija, dairy queso fresco, pickled carrots or jalapenos.

A drizzle of a homemade salsa will also make this Mexican breakfast delicious. Check out my recipe for molcajete salsa, tomatillo salsa verde, or pico de gallo.

Drinks like black coffee, cafe con leche, cafe de olla, atole or champurrado are all good options.

Mexican torta stuffed with vegan eggs and ham.
Vegan Torta de Huevo con Jamon

How to Store

Store any leftovers in the refrigerator in an airtight container.

If using regular eggs then consume within a couple of days. If you used tofu it’ll keep fresh for about 4 days.

I wouldn’t recommend freeze because it’ll drastically change the texture of the tofu.

How to Reheat

Reheat any leftovers in a microwave safe dish for about 20 seconds. On the stovetop use a nonstick pan and heat for about 5 minutes or until warm.

Mexican scrambled ham and eggs made with tofu and vegan ham. There are slices of avocado and tomato on the side.
Mexican Classic Breakfast of Huevo con Jamon
Huevos con Jamon

Easy Huevos con Jamon (Mexican Ham and Eggs) Made Vegan

Nancy Lopez & MexicanMadeMeatless.com
Huevos con jamon is a Mexican breakfast classic. This traditional dish features huevos (eggs) served with jamon (ham) and can be made vegetarian or vegan. This recipe is so flavorful and makes for an easy yet satisfying meal any day of the week.
5 from 3 votes
Save Recipe Pin Recipe Leave a Review
Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine Mexican, Mexican vegan, Vegan Mexican Recipe
Servings 2 servings
Calories 129 kcal

Ingredients
  

Instructions
 

  • Drain the silken tofu then crumble it up using a fork. Measure out the amount needed.
    Crumbled silken tofu, chopped vegan ham, turmeric powder and black salt on a brown table.
  • Heat the olive oil or vegan butter in a pan. Once warm add the crumbled tofu and spread it around.
    Cooking silken tofu with a little turmeric powder to make vegan scrambled eggs.
  • Sprinkle in the black salt and the turmeric powder. Stir until well combined. Sauté the seasoned tofu for about 8 minutes. To allow some moisture to evaporate.
    Making vegan scrambled eggs with ham inside a black frying pan.
  • Add the chopped vegan ham and stir until well combined. Cook for a few more minutes to warm up the ham.
    Cooking huevos con jamon in a black pan.
  • Serve with sliced avocado and tomatoes, some warm corn or flour tortillas, refried beans if desired.
    Mexican scrambled ham and eggs made with tofu and vegan ham. There are slices of avocado and tomato on the side.

Video

Notes

Please notice that the nutritional information does not include any toppings or side dishes. 
Recipe Variations: You could also add some chopped onion or jalapeno. Saute them first before adding tofu and ham.
For a vegetarian version you can use regular egg. Mix the eggs in a small bowl before adding to the pan. You can also sauté the ham before mixing in the whipped eggs.
Serving Suggestions: Sliced avocados and tomatoes, refried beans, corn or flour tortillas or bolillo rolls. Salsa is great for drizzling over the vegan egg.
How to Store: Any leftovers can be placed in an airtight container. Vegan eggs will keep fresh for about 4 days, regular eggs consume within a couple of days.
This dish does not freeze well.
How to Reheat: Leftovers can be reheated in a microwave safe dish for about 20 seconds. On the stovetop use a nonstick pan and heat for about 5 minutes or until warm. 
 

Nutrition

Serving: 2servingsCalories: 129kcalCarbohydrates: 4gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 0.1mgSodium: 157mgPotassium: 220mgFiber: 0.2gSugar: 2gVitamin A: 0.2IUVitamin C: 0.1mgCalcium: 38mgIron: 1mg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!

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One Comment

  1. 5 stars
    My daughter can’t eat eggs but she misses all the traditional egg dishes. She really enjoyed your recipe. Thanks

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