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In a large pan over medium heat, brown the beef, about 5 minutes. Add the taco seasoning and minced garlic and stir until well combined. Transfer to an oven-safe dish. You can use a 9-inch pie pan for 6 servings. For 3 servings, I use a cake pan with a diameter of 16 cm or 6 1/4 in, lined with aluminum foil. Mix together the eggs and cream and pour it over the meat mix. Sprinkle with the shredded cheese and bake until the eggs have set, about 30 minutes. Let cool for about 5 minutes before serving. Serve, for example with guacamole or sour cream, or of course both! # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge. Reheat in the microwave or in the oven.
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