1 cup sliced mushrooms
1 medium onion, chopped
1/2 chopped green pepper
1/4 cup butter or margarine
1/4 cup milk
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 (10.75-ounce) can cream of mushroom soup, undiluted
10 (8-inch) flour tortillas
1 1/2 cups Cheddar cheese
In a large skillet, saute the mushrooms, onion and green pepper in the butter until tender.
In a large bowl, whisk together the eggs, milk and pepper. Add the ham. Pour into skillet. Cook and stir over medium heat until the eggs are completely set.
Grease a 13x9x2-inch baking dish. Spread half the soup in the bottom.
Place 3 tablespoons of the egg mixture down the center of each tortilla. Sprinkle each with 1 tablespoon of cheese. Roll each tortilla up and place seam side down into the soup in the dish.
Spread the rest of the soup over the tortillas. Sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Serves 5-6.