Ingredients
-
3/4
-
1/4
-
1/4
-
3/4
-
1
-
1
-
1/2
-
1/2
-
10
-
3
-
-
8
-
1
-
-
1
Directions
Scrambled Egg Tortillas, a great weekend dish, it is perfect for company, or for a early morning brunch , used tomato basil tortillas for this recipe, skipped the cheese as I am lactose intolerant, love the addition of avacados Will definitely make again , When making this recipe I did leave the avocado out, but that was the only change I made, & I had a great 2nd dish to add to the breakfast table when we had 2 other for company! Very, very nice, & definitely a keeper of a recipe! [Tagged & made in Please Review My Recipe]
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Steps
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1
Done
|
In a Large Skillet, Saute Onion in Margarine. |
|
2
Done
|
Stir in Flour, and Cook on Low For 1 Minute Stirring Constantly. |
|
3
Done
|
Add Milk and Cream and Cook on Medium Heat Stirring Until Mixture Has Thickened. |
|
4
Done
|
Add Green Chilies, Salt, Pepper. Remove Sauce from Heat, and Set Aside. |
|
5
Done
|
in in Another Skillet, Scramble Eggs Lightly and Add Ham. Remove from Heat. |
|
6
Done
|
in a Small Bowl, Mash the Avocados, and Sprinkle With a Dash of Salt. |
|
7
Done
|
Spread Out All Tortillas on Counter, and Spoon 2 Tablespoons of the Sauce, 1/8 of the Eggs, and 1/8 of the Avocados on Each Tortilla. |
|
8
Done
|
Roll Up and Place Seam Side Down on a Greased 9x13 Inch Baking Dish. |
|
9
Done
|
Spoon Remaining Sauce Over the Tortillas. |
|
10
Done
|
Bake Covered at 325 Degrees For 25 Minutes or Until Tortillas Are Hot and Bubbly. |
|
11
Done
|
Remove from Oven, Sprinkle Cheese Over Top and Return to Oven For 10 Minutes. |
|
12
Done
|
When Serving, Top Each Tortilla With a Dab of Salsa. |
