Ham ‘N’ Egg Tortilla Bake

1. 1

   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.

2. 2

   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.

3. 3

   Spread remaining soup over tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 350u00b0 for 20-25 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

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