Mexican Breakfast Stack

(6 servings)    

4 10-inch flour tortillas
6 large eggs
1/2 teaspoon salt
1/2 small bell pepper - thinly sliced
1 4-ounce can sliced mushrooms* - drained
5 green onions - chopped
1 and 1/2 cups shredded Cheddar cheese (or Mexican blend)
1/4 pound thinly sliced ham
1 small tomato - thinly sliced

Preheat oven to 375 degrees. Prepare a 10-inch pie plate with light coating of non-stick spray.
Line bottom of pie plate with 1 tortilla. In a medium bowl, beat the eggs and salt. Pour eggs into lined pie plate. Place a second tortilla on top of egg layer. Spread bell pepper, mushrooms and green onion on top of the second tortilla and top with 1/3 of the cheese.  Place the third tortilla over the vegetables. Placed sliced ham on top of this and sprinkle with 1/3 the cheese.
Place the last tortilla over the ham. Place sliced tomato on top. Sprinkle with remaining cheese. Bake for 35 to 45 minutes or until eggs are set. Remove from oven and allow to stand 5 minutes. Slice into 6 wedges. 

Serve with your favorite salsa.