"Egg cellent" Taco Brunch
- 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
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)
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.
These can be topped with taco sauce or salsa just before serving, if desired.
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