This unique breakfast casserole sees an egg mixture being poured over enchilada-style ham and cheese wraps. Prepare them the night before you’re planning to have brunch to let the eggs soak in overnight.

Yield: Serves 8.



  • 2 cups diced cooked ham
  • 1 cup shredded cheddar cheese
  • 1/2 cup thinly sliced green onions
  • 10 flour tortillas (8 inch/20 cm)
  • 6 large eggs
  • 1/2 tsp hot pepper sauce
  • 1/2 tsp salt
  • 2 cups homogenized milk
  • 1 cup shredded cheddar cheese
  • Sour cream*
  • Salsa*


  1. Combine ham, 1 cup cheese and green onions. Sprinkle about 1/3 cup of ham mixture down one side of each tortilla.
  2. Roll up tortillas jelly-roll fashion and place, seam side down, in a greased 9x13 inch baking dish. Sprinkle any remaining ham mixture over tortillas.
  3. Whisk together eggs, hot pepper sauce and salt. Whisk in milk until blended. Pour egg mixture evenly over tortillas. Cover with foil and refrigerate overnight.
  4. Preheat oven 350°F. Meanwhile, remove from refrigerator and let stand for 20 - 30 minutes.
  5. Bake, covered, at 350°F for 30 minutes.
  6. Remove baking dish from oven. Uncover and sprinkle 1 cup cheese over top. Continue baking, uncovered, for 20 - 25 minutes or until egg mixture is set and cheese is melted. Let stand for 5 minutes before serving. Serve with sour cream and salsa.
Nutritional analysis per serving:


442 calories, 21.1 g fat, 28.5 g protein, 33.8 g carbohydrate, 1.9 g fibre, 1115 mg sodium


*Ingredient not included in nutritional analysis.