Whisk together eggs, sour cream, salt and pepper. Heat butter in a non stick skillet and add the whisked eggs. Stir the eggs and scramble till they are cooked (approx 2-3 minutes). Remove from the pan and set aside.
To assemble the tortillas, place a slice of deli ham on a flour tortilla. Add approx 1/2 cup scrambled eggs, 1-2 tbsp pico de gallo and sprinkle with cheese. Don't overstuff them or they will be difficult to roll.
Roll the burritos from bottom to top. Roll one end of the tortilla over the filling, fold the sides over and continue rolling till you reach the top, tucking the filling in as you go. Repeat till all the burritos are filled.
Notes
To make pico de gallo, mix together chopped tomatoes, onions, garlic, jalapenos, lime juice, chopped cilantro and salt.
Store these burritos by wrapping them in parchment paper or foil
If freezing these burritos for later, skip the pico de gallo, and replace it with sauteed mushrooms, hash browns or sausage