Spring-Ahead Brunch Bake Recipe

5 4 8
Spring-Ahead Brunch Bake Recipe
Spring-Ahead Brunch Bake Recipe photo by Taste of Home
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Spring-Ahead Brunch Bake Recipe

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5 4 8
Publisher Photo
This enchilada-style dish for breakfast can be made ahead.—Lois Jacobsen, Dallas, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 11x7-in. baking dish. In a large bowl, beat the flour, eggs, milk, garlic powder, salt and hot pepper sauce until blended.
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.
Originally published as Spring-Ahead Brunch Bake in Taste of Home February/March 2004, p22

Nutritional Facts

1 each: 329 calories, 19g fat (9g saturated fat), 159mg cholesterol, 686mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 20g protein.

  • 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
  1. 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.
  2. Roll up tortillas. Place seam side down in a greased 11x7-in. baking dish. In a large bowl, beat the flour, eggs, milk, garlic powder, salt and hot pepper sauce until blended.
  3. Pour over tortillas. Sprinkle with reserved cheese. Cover and refrigerate for at least 30 minutes.
  4. Bake, uncovered, at 350° for 35-45 minutes or until set. Yield: 8 servings.
Originally published as Spring-Ahead Brunch Bake in Taste of Home February/March 2004, p22

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Reviews forSpring-Ahead Brunch Bake

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MY REVIEW
shlowry User ID: 627513 51627
Reviewed Jun. 14, 2014

"Great recipe, I made 1 as written then I made a vegetarian one also. I found it was easier to roll if I mixed 1/3 of the cheese with the stuffing ingredients then sprinkled more cheese over the top. I used pepper jack for the veggie one to give it a liittle more zing. You can also adjust the amount of egg if you like it more eggy. I also added additional veggies like asparagus and spinach."

MY REVIEW
[email protected] User ID: 819007 205855
Reviewed Apr. 4, 2012

"This is a great item on a breakfast or brunch menu. It is very good, filling and fairly easy to make. Recipe as written is perfect. Will definitely be making this one again."

MY REVIEW
NevadaRose User ID: 4283670 91060
Reviewed Jul. 11, 2011

"This was absolutely wonderful. quick to mix up, and disappeared quickly when I took it into work. Got multiple requests for the recipe!"

MY REVIEW
majelline User ID: 728374 53477
Reviewed Apr. 24, 2008

"can this be frozen?"

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