Heat oven to 375°F. Combine sour cream, salsa and cumin in small bowl; set aside.
Cut cheese slices into thin strips; set aside.
Combine eggs, half & half, salt and pepper in medium bowl; beat with wire whisk until well mixed. Stir in ham and cilantro; set aside.
Melt 2 tablespoons butter in 10-inch nonstick skillet over medium heat; pour in egg mixture. Cook over medium heat, gently lifting and stirring with spatula to allow uncooked portion to flow underneath, until almost set (2 to 4 minutes).
Lightly brush 1 side of each tortilla with scant 1 teaspoon butter; turn tortilla over. Place 1/4 egg mixture over center of each tortilla. Top each with 2 tablespoons cheese and 1 tablespoon sauce. Fold 2 opposite edges of tortilla over filling. Starting at 1 open end, roll up tortilla to enclose filling. Place onto ungreased baking sheet, seam-side down. Bake for 14 to 16 minutes, turning once, or until tortillas are brown and crisp. Serve with remaining sauce.
For a quick grab & go breakfast, assemble and bake tortilla bundles as directed; cool. Wrap each in waxed paper; refrigerate overnight. To reheat, microwave on HIGH (100% power) 30 seconds; turn over. Continue microwaving until heated through (15 to 30 seconds).