Enchilada Breakfast Casserole

• 1 Tablespoon margarine
• ¼ cup chopped onion
• ¼ cup chopped sweet bell pepper
• 6 eggs
• ⅓ cup soy milk
• 1 can (10.5 ounces) mild enchilada sauce
• 8 corn tortillas
• 1 cup diced cooked ham
• 1½ cups shredded cheddar cheese
• Optional toppings: sour cream, shredded lettuce, chopped cilantro, chopped tomato
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Sauté onion and bell pepper in skillet with margarine until tender. In medium mixing bowl, whisk eggs and soy milk. Add eggs to skillet mixture and cook eggs to scramble. Set aside.

Coat bottom of greased 9-inch baking dish with enchilada sauce. Layer corn tortillas, scrambled eggs, ham, cheese, tortillas and enchilada sauce; repeat. End with tortillas, enchilada sauce and cheese. Cover with foil. Bake at 350 F for 30–35 minutes.

Serves 4–6

Nutrition per serving (205 g): 321 calories; 19 g fat (9 g saturated; 0.44 g trans fats); 237 mg cholesterol; 513 mg sodium; 17 g carbohydrate; 1 g fiber; 22 g protein; 252 mg calcium