Egg-Cellent Taco Brunch

RECIPE:

Ingredients: (serves 12) cooking time = 15 min.

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

1. Preheat oven to 400 degrees
2. In a large bowl combine eggs, salt, and pepper. Beat Well.
3. In a large skillet, melt 1 tablespoon of butter, and cook the eggs until scrambled, but still moist. Remove to a bowl and add taco seasoning mix; mix well.
4. In the same skillet, melt the remaining butter and suate the onions until tender and lightly browned.
5. Stand the taco shells open end up in a 9x13” baking dish and put a ¼ cup of egg mixture into each shell. Top each taco shell with 1 tablespoon of onions, olives, and tomatoes. If there are any toppings left over, divide evenly over the tacos. Top each taco with 2 tablespoons of shredded cheese and bake for 6-7 minutes or until cheese is melted and bubbly.
NOTE: These can be topped with taco sauce or salsa just before serving if desired.