Ham 'N' Egg Tortilla Bake |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 5 |
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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 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:
1. 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.
2. 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.
3. Spread remaining soup over tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 5 servings.
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