Garden Herb Veggie And Egg Breakfast Tacos

Ingredients

• 2 tablespoon butter, divided
• 2 cup sliced white mushrooms
• 2 teaspoon mccormick® perfect pinch® vegetable seasoning
• 2 cup baby spinach leaves
• 6 eggs
• 1/4 teaspoon salt
• 12 small corn tortillas, warmed
• 1/4 cup shredded cheddar cheese

Directions

1. Melt 1 tablespoon of the butter in large skillet on medium-high heat.
2. Add mushrooms and Seasoning; cook and stir until mushrooms are tender.
3. Remove from heat.
4. Add spinach; toss until wilted.
5. Remove mixture from pan; keep warm.
6. Drain any liquid from pan.
7. Melt remaining butter in same skillet on medium heat.
8. Break eggs into pan, one at a time, keeping each separate.
9. Cook in batches, if necessary.
10. Cook about 3 minutes or until whites are mostly solid.
11. Remove pan from heat.
12. Cover and let stand 3 minutes or until whites are set and yolks are still runny.
13. Season with salt and additional Seasoning, if desired.
14. For each taco, place 2 tortillas on plate.
15. Top with spinach mixture, cheese and an egg.