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Spring-Ahead Brunch Bake

This enchilada-style dish for breakfast can be made ahead.—Lois Jacobsen, Dallas, Wisconsin
  • Total Time
    Prep: 20 min. + chilling Bake: 35 min.
  • Makes
    8 servings

Ingredients

  • 2 cups sliced fresh mushrooms
  • 1/2 cup sliced green onions
  • 1/2 cup chopped green pepper
  • 2 tablespoons butter
  • 8 slices deli ham
  • 8 flour tortillas (7 inches), warmed
  • 1-1/2 cups shredded Swiss cheese
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon all-purpose flour
  • 4 large eggs, lightly beaten
  • 2 cups 2% milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon hot pepper sauce

Directions

  • 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 11x7-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 until set.
Nutrition Facts
1 each: 329 calories, 19g fat (9g saturated fat), 159mg cholesterol, 686mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 20g protein.

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