Taco Brunch

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

Preheat oven to 400 degrees. In a large bowl, combine eggs, salt, and pepper; beat well. In a large skillet, melt one 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 one tablespoon each of onions, olives, and tomatoes. If there are any toppings left over, divide them evenly over tacos. Top each taco with two tablespoons of cheese and bake 6 to 7 minutes or until cheese is melted and bubbly.