melissel Posted December 10, 2011 Share Posted December 10, 2011 Mainly, I need a suggestion for dinner tonight! But I also need some creative ideas for future recipes so that I can try to use up these 10 dozen eggs I somehow managed to accumulate. We're all a bit tired of scrambled eggs and fried eggs at the moment :tongue_smilie: TIA! Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted December 10, 2011 Share Posted December 10, 2011 Quiche Egg salad Omelette Deviled eggs Egg drop soup Add to a stir fry Quote Link to comment Share on other sites More sharing options...
abbeyej Posted December 10, 2011 Share Posted December 10, 2011 Quiche for savory stuff and poundcake (poundcakes freeze really well) are my two go-to recipes for using lots of eggs. For quiche, you can use a pastry crust, or just coat the pie dish with olive oil, then line (imperfectly) with very thinly sliced potatoes. Mix eggs and milk (any ratio between 4 eggs to 1C milk up to 1 egg per 1 C milk -- I would start with 6 eggs and 1.5C milk) and salt and pepper. Put cheese, veggies, meats, whatever into the crust, then pour in the egg/milk mixture and bake (350 until just setting in the middle -- probably 45-60 minutes), then let it sit for 10 minutes before you cut into it. Classic fillings would be ham and swiss or mushrooms, spinach, and other cheeses... Very forgiving though -- you can put in all sorts of things. Quote Link to comment Share on other sites More sharing options...
happypamama Posted December 10, 2011 Share Posted December 10, 2011 Mix a dozen eggs with a bag of frozen cut/chopped spinach (no need to thaw), a container of cottage cheese, and a cup or two of shredded cheddar cheese. Bake in a casserole at 350* for 30-45 minutes, until mostly set and lightly brown around the edges. So good, so easy; my kids literally cheer when I announce that this is for dinner. Quote Link to comment Share on other sites More sharing options...
abbeyej Posted December 10, 2011 Share Posted December 10, 2011 Here's my current favorite poundcake recipe... Quote Link to comment Share on other sites More sharing options...
Mergath Posted December 10, 2011 Share Posted December 10, 2011 I make sweet omelet a lot. You take a couple of eggs, mix in a tbsp of sugar and another tbsp of mirin, add a pinch of salt, and then cook in several thin layers. Stack the layers, roll them up, and cut into pieces. Mmmm. Quote Link to comment Share on other sites More sharing options...
jennsmile Posted December 10, 2011 Share Posted December 10, 2011 German pancake 6 eggs 1 cup milk dash salt blend in blender on low Melt 1/4-1/2 cup butter in 9 by 13 pan in 425 degree oven When butter is melted add 1 cup flour to the egg/milk mixture and blend gently Pour in pan, bake 20 mintues. Serves 4-6 We like it plain or with fruit topping, or syrup or powdered sugar. Quote Link to comment Share on other sites More sharing options...
OLG Posted December 10, 2011 Share Posted December 10, 2011 Here's my current favorite poundcake recipe... :iagree: Mine too! Was just going to suggest the same. These freeze well too. Quote Link to comment Share on other sites More sharing options...
Cosmos Posted December 10, 2011 Share Posted December 10, 2011 Mix a dozen eggs with a bag of frozen cut/chopped spinach (no need to thaw), a container of cottage cheese, and a cup or two of shredded cheddar cheese. Bake in a casserole at 350* for 30-45 minutes, until mostly set and lightly brown around the edges. So good, so easy; my kids literally cheer when I announce that this is for dinner. This sounds good. Does it have a name? What are the package sizes of the spinach and cottage cheese? Quote Link to comment Share on other sites More sharing options...
JadeOrchidSong Posted December 10, 2011 Share Posted December 10, 2011 :bigear: Quote Link to comment Share on other sites More sharing options...
TheCoffeeChick Posted December 10, 2011 Share Posted December 10, 2011 Breakfast burritos: Brown a pound of breakfast sausage, add in 12-18 whisked eggs. Heat on medium in skillet, till eggs are done. Add in about 1 1/2 - 2 cups salsa & a cup of shredded cheddar. Stir till cheese is melted. Scoop into flour tortillas. Quote Link to comment Share on other sites More sharing options...
joannqn Posted December 10, 2011 Share Posted December 10, 2011 Chocolate Chiffon Cake I've successfully made this in a 9x13 cake pan. Most chiffon cakes fall really badly if you don't cool it upside down; this one doesn't do that too badly. Quote Link to comment Share on other sites More sharing options...
The Girls' Mom Posted December 10, 2011 Share Posted December 10, 2011 You can also crack them, mix em up a little and freeze them in muffin tins or ice cube trays. When they are thawed, you can cook as normal. Egg nog? Quote Link to comment Share on other sites More sharing options...
tomandlorih Posted December 10, 2011 Share Posted December 10, 2011 We use up our eggs in.. German Pancakes Quiche Deviled eggs Breakfast Burritos(google for a freezer recipe for these for quick breakfasts) Breakfast casserole(tater tots or hashbrowns in a 9x13, 1 lb of sausage cooked and crumbled on top, shredded cheese and then 12 eggs beaten with 1-2 cups milk and salt pepper and garlic powder, bake) Egg Foo Young (for breakfast or for dinner) Stuffed French Toast Casserole(Need 12 pieces of Texas Toast or other thick sliced bread, need big 9x13 pan. Put 6 slices of bread in, mix a brick and a half of cream cheese(12oz), 1/4 cup of butter and 1 cup powdered sugar into a filling and spread over bread, top with fruit of choice.. I use 1.5 cups of blueberries.. Top with remaining 6 slices of bread. Blend 12 eggs and 1.5 cups of milk and a little maple flavoring and pour over bread. lift up a little so mixture gets underneath and let sit until absorbed. then bake). Cook Ramen noodles under done and then scramble in a pan with 1 egg for each package. Google a recipe for Donburi (may be spelled domburi). Yumm! Egg Bundles - roll out refridgerated tube biscuits very thin and line muffin tins(the big ones are better). Add a small cube of cream cheese to the bottom, beat eggs with milk as for scrambled eggs and fill each biscuit well.. Leave room to top with bacon bits, shredded cheese, green onions or whatever you like. Bake - (eggs puff so don't overfill) French Toast Casserole, Egg Casserole, and egg bundles all freeze very well in individual portions. I also freeze plain french toast (uncooked) to be cooked up fresh at a later time. 1 egg, 2 tblsp milk, 1.5 tsp sugar, splash vanilla per piece of thicksliced Texas Toast bread. Let absorb and place on waxed paper on cookie sheet to freeze. Once frozen, place in a gallon sized ziploc and take out to cook as needed. This is a thick custard-y style french toast. Quote Link to comment Share on other sites More sharing options...
elfgivas Posted December 10, 2011 Share Posted December 10, 2011 oh..... pavlova...... boiled icing with candy cane chips and use it to ice angel food cake meringue cookies lemon meringue pie..... breakfast burritos (scrambled eggs, grated cheese, lettuce, tomato, onion, salsa.... wrap in burrito) crepes any of the breakfast casseroles..... quiche souffle what a lovely problem to have :001_smile: our chickens have stopped laying and won't start again until they are getting more sunlight.... ann Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted December 10, 2011 Share Posted December 10, 2011 many greek cassaroles use lots of eggs. (when I cook greek, dh wonders where all the eggs he just bought went.) I Luv spanakopeta even a pastichio uses quite a few Quote Link to comment Share on other sites More sharing options...
Lucy the Valiant Posted December 11, 2011 Share Posted December 11, 2011 We like the Greek recipes, too! (and yes, lots of eggs) We also eat "puffed pancake" (not sure that is its real name). 4 eggs 1 cup flour 1 cup milk Mix well (whisk), and sprinkle with cinnamon and nutmeg. Cook 20 min. at 350 in a casserole dish in which 1/2 cup butter has been melted. Serve with pancake syrup (we use real maple syrup) or powdered sugar. Quote Link to comment Share on other sites More sharing options...
HappyCrazyMama Posted December 11, 2011 Share Posted December 11, 2011 Well I can't believe I didn't see french toast mentioned.:lol: My recipe calls for a dozen eggs. When I need to use up eggs I make a lot of egg nog, scrambled eggs (I know you've had enough of those :)), angel food cake (takes up to 18 eggs), french toast, strata, and boiled, my kids love em' for snacks.:) Quote Link to comment Share on other sites More sharing options...
lanabug Posted December 11, 2011 Share Posted December 11, 2011 I'm in the same boat, so I went searching for recipes on allrecipes.com. I made a "Puerto Rican Breakfast Custard" and added a few yolks to the recipe. It was really yummy, but it felt like I was eating pudding for breakfast! I also saw an idea on Pinterest where you crack an egg into greased muffin cups, then bake and make breakfast sandwiches with ham or Canadian bacon and cheese on an English muffin. The site said they could be frozen easily also. Lana Quote Link to comment Share on other sites More sharing options...
HSinNH Posted December 11, 2011 Share Posted December 11, 2011 We have chickens, so we get over-run with eggs occasionally! I did not see hard boiled eggs mentioned; my kids love them for snacks (use the older ones...farm fresh eggs do not peel easily). Also, popovers and egg sandwiches use a lot of eggs. You can always give them away for some neighborly good will! Quote Link to comment Share on other sites More sharing options...
ZooRho Posted December 11, 2011 Share Posted December 11, 2011 I'll take some :) Amish Egg casserole at all Reciepes.com they have a Skier's french toast that is good too. Quote Link to comment Share on other sites More sharing options...
ForeverFamily Posted December 11, 2011 Share Posted December 11, 2011 :iagree: with German Pancakes!!! Quote Link to comment Share on other sites More sharing options...
Katiebug_1976 Posted December 11, 2011 Share Posted December 11, 2011 This egg bread is amazing! It's great right out of the oven with butter, and it also makes amazing french toast! http://allrecipes.com/recipe/a-number-one-egg-bread/detail.aspx Quote Link to comment Share on other sites More sharing options...
beaners Posted December 11, 2011 Share Posted December 11, 2011 what a lovely problem to have :001_smile: our chickens have stopped laying and won't start again until they are getting more sunlight.... Ours are down to 4-6 a day, but I'm certain we will still have eggs in the fridge by the time they start laying again. I think my mainstays have already been posted. Hard boiled eggs, baked eggs, pound cake. Quote Link to comment Share on other sites More sharing options...
********* Posted December 11, 2011 Share Posted December 11, 2011 Well I can't believe I didn't see french toast mentioned.:lol: I know! I was coming in here to suggest french toast. Or maybe a bagel with scrambled eggs. I'd suggest asking your dh which he'd prefer. :D Quote Link to comment Share on other sites More sharing options...
melissel Posted December 11, 2011 Author Share Posted December 11, 2011 Well I can't believe I didn't see french toast mentioned.:lol: I know! I was coming in here to suggest french toast. Or maybe a bagel with scrambled eggs. I'd suggest asking your dh which he'd prefer. :D Oh please!!! Like I'd touch either of those with a 10-foot pole right now! (Besides, DH is juicing in the mornings these days. Guess who he does NOT ask to juice for him? :lol:) Quote Link to comment Share on other sites More sharing options...
happypamama Posted December 11, 2011 Share Posted December 11, 2011 This sounds good. Does it have a name? What are the package sizes of the spinach and cottage cheese? It's an adaptation from the Everything Slow Cooker cookbook; it's called something like "Spinach, Egg, and Cheese Casserole." (The original recipe calls for using a crockpot for a few hours, plus a flour base, and a stick of butter; I leave out the flour to make it a low-carb dish, and the butter doesn't really add much to the flavor, so I often skip it too.) For 10-12 eggs, I usually use a 16-ounce bag of spinach (two bags is too much) and a 32-ounce container of cottage cheese, plus about two cups of shredded cheese, but you can adjust to taste. Quote Link to comment Share on other sites More sharing options...
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