A delightful and easy-to-make cheesy ham and egg scramble, perfect for breakfast or brunch.
Heat the butter in a large skillet over medium heat until melted.
Ensure the butter doesn't brown; it should just melt to coat the skillet.
Add the diced ham to the skillet and cook until lightly browned, about 5 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
In a mixing bowl, whisk together the eggs, sour cream, half-and-half, salt, pepper, and hot sauce.
Whisk until the mixture is smooth and well combined for fluffy eggs.
Pour the egg mixture into the skillet with the ham and cook, stirring gently, until the eggs are just set.
Stir gently to create soft curds and avoid overcooking.
Sprinkle the shredded cheese over the eggs and stir until melted and evenly distributed.
Remove from heat before the eggs are fully set to prevent overcooking.
Serve the scramble hot, garnished with fresh herbs if desired.
Pair with a side of toast or fruit for a complete meal.
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