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"Egg cellent" Taco Brunch

(1 Votes)
SERVES
12
COOK TIME
15 Min
READY IN
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:
  1. Preheat oven to 400 degrees F.
     
  2. In a large bowl, combine eggs, salt, and pepper; beat well.
     
  3. 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.
     
  4. In the same skillet, melt remaining butter and saute onions until tender and lightly browned.
     
  5. 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.
Notes

These can be topped with taco sauce or salsa just before serving, if desired.

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