Refried beans with taco dip are a popular dish at potlucks and gatherings. Feel free to add more cheese if you like it.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
| Yield: | 1 8×8-inch pan |
Ingredients
- 1 (8 ounce) package shredded sharp Cheddar cheese, divided
- ½ cup heavy cream
- ½ teaspoon dry mustard
- ½ teaspoon salt
- ½ teaspoon paprika
- 10 large eggs
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease an 8×8-inch pan.
- Cover the bottom of the prepared pan with 1/2 of the sharp Cheddar cheese.
- Mix together heavy cream, dry mustard, salt, and paprika in a bowl. Pour 1/2 of the mixture over the cheese in the prepared pan.
- Break eggs over the top, making sure not to break yolks. Cover with remaining cream mixture and top with remaining sharp Cheddar cheese.
- Bake in the preheated oven until eggs are set, about 20 minutes. Serve immediately.
- If you want the eggs well done, bake them for 35 minutes.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 226 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 9 g |
| Sodium | 447 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I used a half recipe of eggs, and all the other ingredients. Delicious. However, 20 minutes at 325 wasn’t quite long enough, and 25 minutes was too long. Perhaps 350 for 20 minutes? And try mixing the shredded cheese with the cream mixture, and breaking the eggs over the top. Also, maybe baking in individual custard cups would work better. Difficult to serve. But still, delicious!
delicious and easy
These are very good. I did not have dry mustard so I used good Dijon mustard. Since I made it for two, about 1/2 tsp should be enough. Reduce the salt since good Dijon is a bit salty on its own already. For any meal time of this day, this fits the bill! Will absolutely make it again!
We really enjoyed this, thought it was very tasty. There are just the two of us, too, I used individual ramekins, adjusting the recipe accordingly. Worked well, be sure to watch bake time, it will be much less.
Tthis is absolutely delicious! I knocked a star off because the amount of salt listed is too much. I only used a 1/2 tsp, and it was still fairly salty. Next time, I’ll leave the salt out entirely and add it to taste after baking. The bake time of 20 minutes was perfect for runny yolks, but I went to 25 minutes for a slightly firmer yolk, as is my preference. I recommend a good sharp cheddar–as that adds a ton of flavor–and some chopped parsley added at the end doesn’t hurt either. This was so easy to make, nice and cheesy, and a perfect breakfast alongside some toast and tomatoes! I will definitely be making this frequently! Thank you!