Ham N Egg Tortilla Bake Recipes

HAM 'N' EGG TORTILLA BAKE

Steps:

• In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Meanwhile, in a large bowl, whisk together the eggs, milk and pepper; add the ham. Pour into skillet. Cook and stir over medium heat until eggs are completely set., In a greased 13x9-in. baking dish, spread half of the soup. Place 3 tablespoons egg mixture down the center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up and place seam side down over soup., Spread remaining soup over tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

HAM AND CHEESE BAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the olive oil. Spread the vegetables in the bottom, then top with a layer of the cheeses, then the ham, and then the scallions.
• Whisk together the eggs, milk, salt and red pepper flakes in a medium bowl. Pour the mixture over the layers and bake until lightly golden and the egg is set, about 50 minutes Allow the bake to sit for 5 minutes before cutting and serving.

HAM 'N' EGG TORTILLA BAKE

Steps:

• In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Meanwhile, in a bowl, whisk together the eggs, milk and pepper; add the ham. Pour into the skillet. Cook and stir over medium heat until eggs are completely set.
• In a greased 13-in. x 9-in. x 2-in. baking dish, spread half of the soup. Place 3 tablespoons egg mixture down the center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up and place seam side down over soup.
• Spread remaining soup over tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.

HAM 'N' CHEESE EGG BAKE

Steps:

• Sprinkle cheeses into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat; saute mushrooms, red pepper and green onions until tender. Stir in ham; spoon over cheese. , In a large bowl, whisk together eggs, milk, flour, salt and pepper; pour over ham mixture. Refrigerate, covered, overnight. , Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-45 minutes. Let stand 5 minutes before serving.

HAM 'N' EGG TORTILLA BAKE

Steps:

• In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Meanwhile, in a bowl, whisk together the eggs, milk and pepper; add the ham. Pour into the skillet. Cook and stir over medium heat until eggs are completely set.
• In a greased 13-in. x 9-in. x 2-in. baking dish, spread half of the soup. Place 3 tablespoons egg mixture down the center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up and place seam side down over soup.
• Spread remaining soup over tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.

EGG AND TORTILLA CASSEROLE

Steps:

• 1. Preheat oven to 350°. Grease a 9-inch square baking dish. In a skillet, heat the oil and cook the onion, stirring, until softened, about 3 minutes. Add the tomatillos, salt, cumin, and 1/4 cup of water. Bring to a boil and cook, uncovered, until the tomatillos are soft and pale green, 5 to 7 minutes. Remove from the heat and mix in the chiles. 2. Spread half of the chile mixture in the bottom of the baking dish. Layer half of the tortilla strips and half of the cheese on top. Repeat the layers with the remaining chile mixture, tortillas, and cheese. 3. In a bowl, beat the eggs and milk together. Pour evenly over the tortilla mixture. Sprinkle the top with the red pepper and green onions. Bake, uncovered until puffy and set in the center, about 35 to 40 minutes. Let stand 5 to 8 minutes. Cut into squares and serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CREAMY HAM & EGG ENCHILADAS

Steps:

• Top tortillas evenly with ham and eggs, using 1 ham slice and about 1/4 cup eggs for each; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Cover tightly with foil; refrigerate overnight.
• Reserve 1 Tbsp. pepitas; blend remaining with Neufchatel and water in blender 2 min. or until smooth. Cover; refrigerate overnight.
• Heat oven to 350ºF. Pour salsa over enchiladas; cover with foil. Bake 25 min; top with cheese. Bake, uncovered, 5 min. or until cheese is melted. Meanwhile, microwave Neufchatel mixture on HIGH 30 sec. or until heated through. Pour over baked enchiladas; sprinkle with reserved pepitas.