This morning I went out back to collect chicken eggs. There were 22 of them. I guess no one collected eggs while I was out of town. Hmm. I wonder I could make. I’m a little tired of quiche, and I’m too tired to think. Do YOU have any good recipes that use up a ton of eggs?
While I was outside, I also picked about little over 5 pounds of heirloom tomatoes. Luckily, I know just what I’m going to do with those. Homemade tomato sauce. Pretty much any ripe tomato from here on out, will be used for making tomato sauce. I’m not sure why, but we tend to eat more pasta dinners in the winter time than any other time of year.
And lookey here. More kale, Swiss chard and bok choy! Yee-Haw! It looks like the kids will be getting vegetable stir fry to their afternoon snack today. Maybe I ought to give Mrs. Hillbilly a call and see if I can do a little bartering. I mean really, my kids can only eat so much kale.
Peace Out Girl Scouts, I’m off to go play in the dirt {and to grow more kale}.
Have a great day.
♥ Mavis
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Julie2 says
I love your friend Jane’s blog. I suggest you make her strata.
http://www.thyhandhathprovided.com/2010/03/cheese-snob.html
eggs, kale, chard and tomatoes… & cheeessse. Yum!
Mavis says
Jane is a rockstar. I love her! 🙂
PrairieMom says
French Toast! Highly freezable and after you tire of eating it for breakfast, make monte cristo sandwiches. hth’s
Stacey says
French Toast!
jenny says
Hard boiled eggs!
Mimi says
Pumpkin Pie Creme Brulee!
Ann GG says
Here’s a yummy recipe that can be easily modified (and will use up a good portion of the eggs).
Crockpot Breakfast
Prep Time: 25 minutes
Cook Time: 11 hours
Ingredients:
• 32 oz. bag frozen hash brown potatoes
• 1 lb. cooked ham, cubed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 Tbsp. olive oil
• 1-1/2 cups shredded Cheddar cheese
• 12 eggs
• 1 cup whole milk
• 1/2 tsp. salt
• 1/2 tsp. pepper
Preparation:
Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.
In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours, until casserole is set and eggs are thoroughly cooked. Serves 12
Tracey says
Egg Drop Soup
Penelope says
Omelets, lemon curd (national center for home preservation recipe) for lemon meringue pie or for canning (cook it longer if for the pie… trust me) and then the extra whites for meringue on top, and meringue cookies.
And I’ve read you can freeze them out of the shell. We can never get enough eggs so I have never tried it. Search for it, or check out one of your cook books, some of them have directions on how to do it.
Lesley says
egg salad … deviled eggs … scrambled eggs w/toast …
Vanessa says
Scramble up and freeze in bags. Add a little sugar to some bags for baking and a little salt to the others for just cooking and eating. You can freeze some of the mixture in ice cube trays first before you put in bags. It might make life easier later. You’ll be glad you have them when winter kicks in and the hens take their well-earned break.
Vanessa says
I should add- 1 T sugar, or 1/2 t. salt per bag.
Vanessa says
Oh and don’t whip them too much, just gently stir.
Melissa says
homemade ice cream uses lots of egg yolks….or chocolate souffles (aka chocolate lava cakes)….I would go for a recipe that you normally don’t have enough yolks at a time for, like one of these, and then I freeze the whites until I’m in a pinch for a quick dessert and make an angel food cake with all the whites….
Heather T. says
Rivels! We love these they are basically a drop noodle kinda not to many people know what they. Heat up some homemade chicken broth until simmering then drop noodles by the tsp into broth until they float/done. The noodles are flour, seasonings to taste and eggs I usually use up a dozen at a time. Sorry this is a vague recipe I don’t think I have ever actually seen one. This is soo good believe me.
Preppy Pink Crocodile says
I make breakfast burritos (scrambled eggs, cheese, meat- bacon, ham, leftovers, whatev) and wrap them individually to freeze. Then I have a handy breakfast (or lunch or snack) that can easily be microwaved.
I also love custard pie and that uses a bunch of eggs.
KK
mari says
Bacon and egg pie, this can be frozen too.
Home made pasta
Using egg whites, make a kiwi favourite, pavlova or meringues. Let me know if u want the recipe. Am away from home just at the moment.
Rachel says
Crepes!
Or this yummy lemon olive oil cake with rosemary uses several eggs –
http://www.epicurious.com/recipes/food/views/Lemon-Olive-Oil-Cake-234274
Mavis says
Ummmm… This looks really yummy! As soon as I get a lemon, I’m totally making it.
Veronica says
Crepes take more eggs than our family normally has AND you can fill them with strawberries or any type of jam (if you have any 🙂 ). We also like egg salad over beds of lettuce – you might try over beds of kale… You can also poach eggs and serve them over wilted/steamed spinach or kale then top it all off with a cheesy white sauce with lots of cracked black pepper – YUM! I’ve read how you can also store eggs on the counter-top for 3 months in a water and vinegar? solution, but I’ve never tried it.
CathyB says
Also eggs in a hole (many different names – basically fried egg inside a piece of toast) is always fun for an easy dinner. Dutch babies (aka German pancakes) uses a lot of eggs and can again be either a breakfast or dinner. If you still have any English muffins from the Orowheat store you could poach some and make Eggs Benedict. If you have a bit o’ bacon then you could make spaghetti carbonara. My mom used to make this salad where on a bed of lettuce (don’t you have a lot of lettuce right now?) you layered some boiled potatoes, sliced hard-boiled eggs, a can of tuna, some bacon bits and then made a hot dressing with vinegar and a little bacon grease and poured it over the top. It sounds strange, but it was one of my favorites. You could also just have omelets stuffed with whatever sauted fresh veges you have (kale?)
tera says
Farm fresh eggs __ for a dozen. Add the proceeds to your depleating grocery budget:)
Micaela says
How about Custard or Bread Pudding?