"Egg cellent" Taco Brunch

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!

Serves: 12

Cooking Time: 15 min

Ingredients

• 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

Instructions

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.