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Ham 'N' Egg Tortilla Bake

By: Lauren Budweg

"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"

Rate/Review | Read Reviews (4)

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

1 cup sliced fresh mushrooms
1 medium onion, chopped
1/2 cup chopped green pepper
1/4 cup butter or margarine
6 eggs
1/4 cup milk
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
10 (8 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese

Directions

In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Meanwhile, in a bowl, whisk together the eggs, milk and pepper; add the ham. Pour into the skillet. Cook and stir over medium heat until eggs are completely set.
In a greased 13-in. x 9-in. x 2-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 degrees F for 20-25 minutes or until heated through.