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Spring-Ahead Brunch Bake

Total Time

Prep: 20 min. + chilling Bake: 35 min.


8 servings

This enchilada-style dish for breakfast can be made ahead.—Lois Jacobsen, Dallas, Wisconsin


  • 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


  1. 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.
  2. 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.
  3. Pour over tortillas. Sprinkle with reserved cheese. Cover and refrigerate for at least 30 minutes.
  4. 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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