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
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
2 cups milk
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
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.
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.