• Scramble the Eggs:

  In a bowl, beat the eggs and season with a pinch of salt and black pepper. Heat one tablespoon of olive oil in a skillet over medium heat. Add the diced ham, bell peppers, and onions to the skillet. Sauté for about 2-3 minutes until the vegetables are tender and the ham is lightly browned. Pour the beaten eggs into the skillet with the ham and veggies. Cook, stirring gently, until the eggs are scrambled and cooked to your desired level of doneness. Remove from heat.

Warm the Tortillas: Heat the flour tortillas in a dry skillet or microwave for about 10-15 seconds to make them pliable.

• Assemble the Burritos:

  Lay out each tortilla on a clean surface. Spoon half of the scrambled egg mixture onto each tortilla. Sprinkle shredded cheddar cheese evenly over the eggs.
• Roll the Burritos:

  Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling, creating a burrito shape.
• Serve and Enjoy:

  Serve your Egg and Ham Breakfast Burritos immediately, with salsa or hot sauce on the side if you like a little extra kick.