I have too many eggs, does anyone have a good recipe to use up eggs??

Question

Usually my family eats up eggs, quickly, but they haven't and my M~i~L just brought me more. Does anyone have a good recipe that requires LOTS of eggs?? Also, it has to be kid friendly. THANKS!

Answer 1

The American Egg Board has TONS of delicious recipes to use those eggs!
My favorite Is the "Variable Vegetable Strata" using 6 eggs (I sometimes use 8 & a little extra cheese) The kids love it.
Cooking spray
• 6 slices day-old bread
• 1 to 2 cups chopped cooked vegetables
• 1/2 cup (2 oz.) shredded reduced-fat Cheddar cheese
• 6 eggs
• 1 can (10.75 oz.) low-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1/2 cup non-fat or low-fat (1%) milk
• 1 teaspoon prepared mustard
• 1/4 to 1/2 teaspoon basil leaves, crushed
• 1/8 teaspoon pepper

Evenly coat 8 x 8 x 2-inch (or 2-quart rectangular) baking dish with cooking spray. Cut bread into 1/2-inch cubes. Evenly sprinkle half of the cubes into prepared dish. Sprinkle vegetables and cheese over cubes. Sprinkle with remaining cubes. In medium bowl, beat together eggs, soup, milk and seasonings. Pour over bread-vegetable mixture. Cover. Refrigerate several hours or overnight. Bake in preheated 350° F oven until knife inserted near center comes out clean and top is golden brown, about 50 to 60 minutes.

Answer 2

Breakfast Eggs
3/4 C grated Montery Jack cheese
3/4 C grated American cheese
6 eggs
1 1/2 tsp parsley
4 T flour
1/4 pkg of little smokies
1 C milk
1 T onion flakes
1/2 tsp seasoned salt
Place layered cheese and smokies in bottom of 8" square pan (1/2 cheese - 1/2 smokies, then other half of cheese and smokies). Mix eggs and remaining ingredients and pour over top. Bake 45 minutes at 350 degrees.

Very yummy!

Answer 3

you could try one of the many tamato and egg soups mabe mix your own kind or take some kind of meat in a pan with butter and sautee and break two eggs over it and bun it with a slice of cheze yumm try different thing who knows you may come up with a new famous recipe you can also boil the eggs and try calliflour and eggs it really is good if its made right and much more but this is the best use of mass amounts of eggs

Answer 4

Creme Brule, Pavlova, Deviled Eggs, Chocolate Cream Pie, Coconut Cream Pie, Pudding....Google any of these recipes

Answer 5

My family loves the Baked Omelet that I am linking below. It uses 8 eggs. Don't look at the photo on the recipe page, The photo is bad. Mine never turns out like that.

If you don't have ham you can use bacon or sausage or whatever you like.

Answer 6

French Vanilla Cake

2 cups of sugar
4 bars of butter
12 egg yolks
2 cups self-rising flour
1 cup milk
12 egg whites in a separate bowl
4 tsp French vanilla flavoring (or to taste)


Cream sugar and butter; mix in the 12 egg yolks.

Divide those 2 cups of self rising flour in 3 portions. And have that cup of milk close. Add to that milk some vanilla flavor or your French vanilla. Here’s what you have to do. Add one third of the flour first to that mix of butter, sugar and eggs, mix then add half of the milk. Then add the other third of that flour mix, then add the rest of the milk and finally pour the rest of the flour. Mix well.

Beat the egg whites for about 5 to 8 minutes, till it looks like meringue. Then pour the batter mix and the meringue in a bigger bowl and mix them both together till you no longer see them apart, but don’t beat it too much. Now pour it on your pans and bake. (325 deg. For 25-30 mins in a 2- 9” parchment lined pans or in individual serving cake pans)

To flavor your cakes just, make a syrup of water plus sugar plus the French vanilla flavor and pour it over your cake till the cake feels moist, but don’t overdo it. Flip the cake after 45 minutes or so, and moist it on the other side.
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=66042

Answer 7

Boil 2 dozen eggs. Pell and make deaviled eggs out of one dozen and chop the other dozen, refrigerate and make egg salad the next day. If you have more than that, make omeletes to order, have crumbled bacon, mushrooms, onions, bell pepper, etc. ready to go, and make them as the eater likes them Also, add cheese!

Answer 8

Deviled eggs are (relatively) easy and quick to prepare... and the kids can help peel the eggs and sprinkle the paprika on the finished product.

Answer 9

egg salad. or... you could make preparations for pancakes or crepes. save the dough in your fridge and it can save you time. hard boiled eggs also last long in the fridge. make sure you take it out 30 minutes before eating if you don't like cold hard boild eggs. Hard boiled eggs are also good for salads, try slicin' 'em up with twine.

Answer 10

Are you interested in Asian Custard eating with bread?

It uses 11-13 eggs (just yoke, depends on how big the eggs are).

one big carton of coconut milk.
2 cup of sugar.
11-13 egg yokes.
drops of food colour (green or orange)
drops of vanilla
- heat the coconut milk in a big saucepan
- put the sugar in that and stir till it all melt (use low-medium heat)
- beat all the yoke together, gradually put them in the saucepan carefully and mix it together thoroughly.
-drop vanilla and food colour, stir for other 15 mins with low heat.