Make Ahead Easter Brunch Bake
This enchilada style brunch bake features rolled up tortillas stuffed with veggies and cheese, topped with eggy goodness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: main dish
- Method: oven
- Cuisine: American
Ingredients
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- 2 cups sliced fresh mushrooms
- 1/2 cup onions, finely chopped
- 1/2 cup green pepper, finely chopped
- 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
- 2 cups milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon hot pepper sauce
Instructions
- 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 11-in. x 7-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 set.
Notes
Note – 7 inch ready made tortillas have become harder to find since this recipe was created. For the photos, we used 8.5 inch tortillas and increased the filling and egg mixture by 1/2, and then baked in a 9×13 baking dish for about one hour.
Since it was a larger casserole, we covered the baking dish with foil for the first thirty minutes of cooking.
Find it online: https://commonsensehome.com/easter-brunch/