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Add some crunch to your morning with these egg-filled breakfast tacos. Both little and big kids can help measure, and bigger kids can help scramble the eggs.--Ingredients--8 hard corn taco shells6 large eggs1 teaspoon taco seasoning with salt or chili powder2 tablespoons unsalted butter1 cup shredded Mexican-style cheese blend3 or 4 scallions, chopped1/2 cup salsa or taco sauce1 cup shredded romaine or iceberg lettuce1/2 cup grape tomatoes, halved or quartered if largeSliced black olives and sour cream, for serving, optional--STEP 1--Preheat the oven to 350 degrees F. Warm the taco shells on a baking sheet, about 5 minutes.--STEP 2--Crack the eggs into a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat. Melt the butter in the skillet; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly with a wooden spatula to break them up, until set, 3 to 4 minutes.--STEP 3--Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with olives and sour cream on the side if using.---------Image credit and recipe: www.footnetwork.com
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