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Ham 'N' Egg Tortilla Bake

 Ham 'N' Egg Tortilla Bake
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
5 ServingsPrep: 25 min. Bake: 20 min.


  • 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


  • 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

2 of 2

Ham 'N' Egg Tortilla Bake (continued)

Directions (continued)

  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.