Ham N Egg Tortilla Bake Recipe

Ham N Egg Tortilla Bake Recipe

  • 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
  1. 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.
  2. 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.
  3. Spread remaining soup over tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
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