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Baked Refried Beans and Eggs

March 15, 2013

  • 233

Baked Refried Beans and Eggs

Baked Refried Beans and Eggs @createdbydiane

Rise and shine and lets get breakfast on the table!

Breakfast couldn’t get any easier or tastier than this if you ask me.

Really, this one will be on your table in minutes and  you will be thanking me. (Well my family sure did) and I will graciously accept cookies or any other sugary treat.

I love hearty breakfasts that are uncomplicated.

This sure delivers.

I just love hot and cheesy refried beans and well top it with some tomatoes, scallions and cilantro and you have just got my taste buds jumping!

Now add some BACON on top and well, it’s crunchy, cheese, and um….DE-licious!

Refried beans ready to go in the oven

Heat Cast Iron Skillet, place beans on bottom to melt. Spread beans, add toppings…

old el paso refried beans.jpg

Having your items all prepped and ready to go is the key.

add the eggs on top and bake

crack eggs on top and don’t forget the BACON!

Breakfast is ready to serve

Bake for ten minutes or until eggs are the doneness you prefer.

What a quick and easy meal.

We will be making this beauty again and again.

THIS is the skillet I use and love and I use it so much I have 3 of them and more in other sizes too, it’s a kitchen must have.

Baked Refried Beans and Eggs
 
Print
Ingredients
  • 1 can Old El Paso Traditional Refried Beans
  • 2 oz grated Pepper Jack Cheese
  • 2 diced scallions
  • 1/3 cup grape tomatoes sliced
  • 3 tablespoons chopped cilantro
  • 1/2 cup crumbled bacon
  • 3 eggs
Instructions
  1. Preheat oven to 350 degrees,
  2. Heat cast iron skillet on the stove on high until it's hot.
  3. Place refried beans in skillet(I use a 12" cast iron skillet) and turn heat to medium until beans soften and are easy to spread.
  4. Turn heat off.
  5. Spread beans into a smooth layer.
  6. Add cheese, scallions, tomatoes, cilantro, bacon and crack eggs on top.
  7. Place in 350 degree oven for 10-12 minutes, or until eggs are the doneness you prefer.
3.2.1682

Refried beans and eggs. Low Carb Breakfast

I just love one dish breakfasts, easy to make and well, easy to clean up too.

I created this recipe for Old El Paso and General Mills. All opinions are my own, those are priceless.

baked refried beans and eggs @createdbydiane

 

  • 233

17 Comments Filed Under: Breakfast, cast iron skillet, don't miss, low carb, Main Dishes, Savory, Sponsored, vegetarian Tagged With: beans, brunch, eggs

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Comments

  1. Amanda says

    March 15, 2013 at 12:26 pm

    LOVE the fried eggs on top! Looks perfect!

    Reply
  2. Lana @ Never Enough Thyme says

    March 15, 2013 at 7:10 pm

    Fantastic breakfast! Just give me this and a couple of warm tortillas and I’d be good for the rest of the day!

    Reply
  3. BusyWorkingMama says

    March 17, 2013 at 7:02 am

    I love a good breakfast! This looks like something our family would really enjoy.

    Reply
  4. Brian @ A Thought For Food says

    March 17, 2013 at 9:18 am

    The perfect hangover food… love it!

    Reply
    • Diane says

      March 17, 2013 at 10:48 pm

      Oh YES!!!

  5. [email protected] says

    March 18, 2013 at 7:51 am

    This is my kind of breakfast!

    Reply
  6. Russell at Chasing Delicious says

    March 18, 2013 at 10:07 am

    Holy moly! I was proud of my biscuits for breakfast but I’m pretty sure I’m going to need to head back to the kitchen and make this happen.

    Reply
  7. Norma-Platanos, Mangoes and Me! says

    March 20, 2013 at 3:09 pm

    Honestly, I have been craving refried beans…they are never in my pantry ut for some reason I wanted some. Guess what’s for dinner….

    Reply
  8. TidyMom says

    March 21, 2013 at 3:03 pm

    I’ve never thought to put refried beans with eggs!! love this

    Reply
  9. michael L Hayes says

    April 7, 2019 at 12:11 pm

    What size skillet are you using?

    Reply
    • Diane says

      April 7, 2019 at 6:01 pm

      I typically make it in a 12″ like photographed here, I have also made it in a 10″.

  10. Genna says

    July 20, 2019 at 8:41 pm

    We made this tonight in a 12 in skillet. So good! Definitely on our dinner rotation. I also added some Spanish rice on top of the beans.

    Reply
  11. Adee says

    December 7, 2020 at 4:51 pm

    How many servings in this recipe? Thanks!

    Reply
    • Diane says

      December 7, 2020 at 5:55 pm

      This can easily serve 3-4 people, add an additional egg if serving 4 for each serving to have an egg.

Trackbacks

  1. 15 EGG-cellent Breakfast Recipes says:
    September 30, 2013 at 8:01 am

    […] Project & Photo credit to createdby-diane.com […]

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    […] Mexican Eggs […]

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  3. Instant Pot Pinto Beans | Created by Diane says:
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    […] you plan on mashing them and using them for refried beans, you’ll want to remove excess liquid and use a potato masher to gently mash up the beans. You can […]

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