"Egg cellent" Taco Brunch

SERVES: 12

COOK TIME: 15 Min

Tex-Mex flavors are as popular as ever, so why shouldn't we have Tex-Mex brunches, too? Yup, by simply replacing ground beef with scrambled eggs, we've got a brunch recipe that'll have your guests thanking you and Señor Food!

What You'll Need

10 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter or margarine, divided
2 tablespoons taco seasoning mix
1 onion, chopped (about 1 cup)
12 hard taco shells
1 tomato, chopped (about 1 cup)
1/2 cup sliced black olives
1 cup (4 ounces) shredded Monterey Jack cheese

What to Do

Preheat oven to 400 degrees F.
In a large bowl, combine eggs, salt, and pepper; beat well.
In a large skillet, melt 1 tablespoon of butter and cook eggs until scrambled, but still moist. Remove to a bowl and add taco seasoning mix; mix well.
In the same skillet, melt remaining butter and saute onions until tender and lightly browned.
Stand taco shells open end up in a 9- x 13-inch baking dish and put 1/4 cup of egg mixture into each shell. Top each taco with 1 tablespoon each of onions, olives, and tomatoes. If there are any toppings left over, divide them evenly over tacos. Top each taco with 2 tablespoons of cheese and bake 6 to 7 minutes or until cheese is melted and bubbly.