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Spring-Ahead Brunch Bake

Spring-Ahead Brunch Bake
This enchilada-style dish for breakfast can be made ahead.—Lois Jacobsen, Dallas, Wisconsin
8 ServingsPrep: 20 min. + chilling Bake: 35 min.

Ingredients

  • 2 cups sliced fresh mushrooms
  • 1/2 cup sliced green onions
  • 1/2 cup chopped green pepper
  • 2 tablespoons butter
  • 8 slices deli ham
  • 8 flour tortillas (7 inches), warmed
  • 1-1/2 cups (6 ounces) shredded Swiss cheese
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon all-purpose flour
  • 4 eggs, lightly beaten
  • 2 cups 2% milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon hot pepper sauce

Directions

  • In a large skillet, saute the mushrooms, onions and green pepper in
  • butter until tender; set aside. Place one slice of ham on each
  • tortilla. Top each with about 1/4 cup mushroom mixture. Combine
  • cheeses; set aside 1/4 cup. Sprinkle remaining cheese over
  • tortillas.
  • Roll up tortillas. Place seam side down in a greased 11-in. x 7-in.
  • baking dish. In a large bowl, beat the flour, eggs, milk, garlic
  • powder, salt and hot pepper sauce until blended.
© Taste of Home 2013

2 of 2

Spring-Ahead Brunch Bake (continued)

Directions (continued)

  • Pour over tortillas. Sprinkle with reserved cheese. Cover and
  • refrigerate for at least 30 minutes.
  • Bake, uncovered, at 350° for 35-45 minutes or until set. Yield: 8
  • servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013