HAM 'N' EGG TORTILLA BAKE

Ham 'N' Egg Tortilla Bake image

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

Provided by Taste of Home

Time 45m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

1 cup sliced fresh mushrooms
1 medium onion, chopped
1/2 cup chopped green pepper
1/4 cup butter, cubed
6 large 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 shredded cheddar cheese

Steps:

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 13x9-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.

Nutrition Facts : Calories 704 calories, Fat 37g fat (17g saturated fat), Cholesterol 334mg cholesterol, Sodium 1663mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein.