Ham N' Egg Tortilla Bake
From Lynette Mlady

1 cup sliced fresh mushrooms
1 medium onion, chopped
½ cup chopped green pepper
¼ cup butter /margarine
6 eggs
¼ cup milk
¼ teaspoon pepper
1 cup cubed fully cooked ham
1 cam (10 ¾ ounces) condensed cream of mushroom soup, undiluted (can substitute cream of chicken)
10 flour tortillas (8 inch size)
1 ½ cups (6 ounces) shredded Cheddar cheese

In a large skillet, sauté the mushrooms, onion and green pepper in butter/margarine 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 9 x 13: 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, covered at 350 degrees for 20-25 minutes or until heated through. Yields 5 servings.