This enchilada style brunch bake features rolled up tortillas stuffed with veggies and cheese, topped with eggy goodness.
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.
Keywords: casserole, make ahead, Easter, brunch