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Ham 'N' Egg Tortilla Bake Recipe

This recipe came about one day when I needed to make my husband's lunch and we were out of bread. This is now one of his favorites. It's also a great brunch casserole.—Lauren Budweg, Oberlin, Ohio

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Ham 'N' Egg Tortilla Bake Recipe

Prep: 25 min. Bake: 20 min.

Yield: 5 Servings

25 20 45

Ingredients

1 cup sliced fresh mushrooms
1 medium onion, chopped
1/2 cup chopped green pepper
1/4 cup butter, cubed
6 eggs, lightly beaten
1/4 cup 2% milk
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
10 flour tortillas (8 inches), warmed
1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Meanwhile, in a large bowl, whisk together the eggs, milk and pepper; add the ham. Pour into skillet. Cook and stir over medium heat until eggs are completely set.
In a greased 13-in. x 9-in. baking dish, spread half of the soup. Place 3 tablespoons egg mixture down the center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up and place seam side down over soup.
Spread remaining soup over tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 5 servings.

Nutritional Facts 1 serving (1 each) equals 704 calories, 37 g fat (17 g saturated fat), 334 mg cholesterol, 1,663 mg sodium, 63 g carbohydrate, 2 g fiber, 31 g protein.

Originally published as Ham 'N' Egg Tortilla Bake in Casserole Cookbook , p260