Need a Yummy Egg Recipe Please

Hard-Boiled Eggs Masala

30 min | 15 min prep

Ingredients
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fresh lemon juice
3/4 teaspoon salt
fresh ground black pepper, to taste
2 tablespoons vegetable oil
1/2 teaspoon cumin seed
5 tablespoons onions, peeled and finely chopped
1 tablespoon fresh ginger, finely chopped
1 cup canned tomato, chopped
1/4 teaspoon sugar
3-4 tablespoons fresh cilantro
4 hard-boiled eggs, peeled and cut into halves lengthwise
Directions
1) Combine turmeric, cayenne, ground cumin, coriander. lemon juice, salt, black pepper, and 1 TB water in small bowl. Mix.
2) Put oil in medium-sized, nonstick pan and set over medium-high heat. When oil is hot, put in cumin seeds. 10 seconds later, add onion and ginger.
3) Stir and fry till onion turns medium brown.
4) Add spice paste.
5) Stir and cook for 15 seconds.
6) Add tomatoes and sugar and bring to a simmer.
7) Cover and simmer gently for 10 minutes.
8) Add cilantro.
9) Lay the cut eggs into the sauce and spoon more sauce over them. Cover and simmer gently for 2-3 minutes.

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Egg, Canadian Bacon, and Cheddar Biscuit Sandwiches
Makes 4 servings
Hands-on time: 20 minutes
Total preparation time: 30 minutes

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 to 1 1/2 cups heavy cream
8 thin slices Canadian bacon (about 6 ounces)
2 tablespoons unsalted butter
8 large eggs, lightly beaten
Kosher salt and freshly milled black pepper
4 ounces Cheddar cheese, coarsely grated (about 1 cup)

Preheat the oven to 425°F. Lightly grease a cookie sheet. Stir together the flour, baking powder, and salt in a large bowl. Pour in enough of the cream to just form a dough. On a lightly floured surface, knead the dough gently several times and divide into 4 equal balls. Pat out each ball to make a flat 3-inch round on the cookie sheet. Bake for about 20 minutes or until pale golden. Transfer to a rack and let cool slightly.

Meanwhile, in a large skillet over medium heat, cook the bacon, turning once, until just golden. Transfer the bacon to a plate and cover with aluminum foil to keep warm. Reduce the heat to low, add the butter to the skillet, and heat until the foam subsides. Add 1/4 teaspoon salt and 1/4 teaspoon pepper to the eggs and add them to the pan. Cook, stirring frequently, until the eggs just begin to set. Sprinkle the cheese on top, cover, and remove the pan from the heat. Let stand for 2 minutes.

To assemble the sandwiches, cut the biscuits in half horizontally with a serrated knife. Top the four bottom halves with a slice of bacon and one fourth of the cheese-covered scrambled eggs. Top the eggs with another slice of bacon and the remaining biscuit halves.

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Eggs Baked in Ham with Sofrito
Makes 4 servings
Hands-on time: 15 minutes
Total preparation time: 30 minutes

1/2 large red bell pepper, coarsely chopped (about 2/3 cup)
1 small onion, coarsely chopped (about 1/2 cup)
1 large plum tomato coarsely chopped (about 1/2 cup)
1/2 cup packed rinsed and dried fresh cilantro leaves
4 garlic cloves, coarsely chopped (about 4 teaspoons)
Kosher salt and freshly milled black pepper
8 thin slices Black Forest or Virginia ham (without holes; 6 to 8 ounces)
8 large eggs
2 ounces plain or jalapeño Monterey Jack cheese, grated (about 1/2 cup)
8 large tortilla chips (3-inch triangles), coarsely crushed (about 1/2 cup)

Preheat the oven to 400°F. Combine the bell pepper, onion, tomato, cilantro, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and process until smooth. Fit a slice of ham into each of 8 lightly-oiled muffin cups, custard cups, or mini soufflé dishes (they must hold a scant 1/2-cup) with the ends of the ham extending above the edges of cups. Divide the sofrito mixture among the cups, shaping a hollow in the center. Crack 1 egg into each, and divide the cheese over the tops. If using custard cups or soufflé dishes, place on a rimmed baking sheet for easy handling.

Bake in the center of the oven until the whites are cooked but yolks are still runny, about 15 minutes. Season the eggs with salt and pepper and carefully remove (with the ham) from the muffin cups, using 2 spoons or spatulas. Sprinkle with tortilla chips and serve.

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Green Chile and Zucchini Quiche
Makes 6 servings
Hands-on time: 25 minutes
Total preparation time: 55 to 60 minutes

4 tablespoons (1/2 stick) unsalted butter, melted
24 whole grain wheat crackers (Triscuits) ground in a food processor (about 1 cup) or 1 cup dried breadcrumbs homemade (see Tips) or packaged
1 medium zucchini (about 6 ounces)
Kosher salt
1 tablespoon vegetable oil
1 small onion, chopped (about 1/2 cup)
1/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
3 large eggs
8 ounces Monterey jack cheese, coarsely grated (about 2 cups)
8 ounces whole-milk cottage cheese (1 cup)
One 4 1/2-ounce can chopped green chiles, drained
Bottled salsa, optional

Preheat the oven to 375°F. Stir 2 tablespoons of the melted butter into the cracker crumbs. Press the crumb mixture into the bottom and 1-inch up the sides of a 9-inch glass pie plate. Bake the crust in the center of the preheated oven until it begins to brown, about 7 minutes. Remove the crust from the oven and reduce the oven temperature to 350°F.

Meanwhile, grate the zucchini, preferably using the grating disk of a food processor. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes. Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.

Combine the flour, baking powder, and 1/4 teaspoon salt in a small bowl. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes. Add the Monterey Jack and cottage cheeses, the flour mixture, and remaining 2 tablespoons melted butter to the eggs and beat well. Stir in the zucchini mixture and chiles and pour the mixture into the crust. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired.

4 moms found this helpful

My favorite Sunday breakfast when I was a kid - Eggs In A Basket!
Kinda the poor man's version of eggs benedict. (NOT a diet dish!)
Butter a cookie sheet
evenly place 1thin slice of ham or canadian bacon per serving on the cookie sheet.
lightly butter slices of bread on one side, then cut out the center with a cookie cutter or glass - save bread "circles"
place bread w/ holes over ham
crack 1 egg in center of each slice of bread - salt & pepper to taste
bake in oven at 350 degrees until eggwhites are fully cooked and center is still soft. Toast bread circles on cookie sheet
Serve with hollandaise sauce if you like
I loved dunking the round toast in the egg yolk before eating.

4 moms found this helpful

Here is a favorite lazy Sunday brunch recipe:
http://allrecipes.com/Recipe/Farmers-Strata/Detail.aspx

Here's something a little bit more special for breakfast:
http://allrecipes.com/Recipe/French-Toast-Bake/Detail.aspx

And here's a really easy quiche recipe:
http://allrecipes.com/Recipe/Quick-Quiche/Detail.aspx

Bon Appetit!

3 moms found this helpful

My little guy loves hard boiled eggs (put eggs in a pan with water about 1-1.5" covering the eggs. Bring to a boil, turn off heat, cover with a lid for 15 mins, then run under cold water and let them cool.) and my husband and I love deviled eggs (super easy recipe here: http://www.deviledeggs.com/classic_deviled_eggs.html). Do you ever do breakfast for dinner? Scrambled eggs, toast, fruit, maybe bacon. Hope this helps! :)

3 moms found this helpful

Fritatas! (You need an all metal frying pan that you can put in the oven.)
There are heaps of different recipes for this, but this is my favorite.
6 eggs
dash of milk or half n half
2 onions
3 zucchinis
handful of peperoni

Slice up onions and zucchini in large oven proof fry pan in a bit of olive oil till veggies are soft. Add peperoni. (Optional but you can salt n pepper to taste.) Scramble up eggs in bowl with the milk or half n half.
Poor eggs over veggies, stir to mix, then cook on med low till bottom of eggs set up (about 10 min).
To finish, place pan in oven at 350 for 10 more min till top sets up (it will fluff up a bit). Remove (be sure to use an oven mitt - handle will be hot).
Slice with a spatula and serve - my whole family loves this!
You can use just about any vegetable (asperagus and mushrooms are popular) and you could also use left over chicken, ham or hot dogs for the meat.

2 moms found this helpful

French Toast Custard-This is my Christmas Morning Meal and its Yummy!

8-10 slices day old french bread
5 T melted butter
4 eggs
2 egg yolks
3 C. milk
1 C. whipping cream
1/2 C. Sugar
1-T Vanilla extract
1-tsp. ground nutmeg

Brush both sides of bread w/melted butter, place in greased 13x9 baking dish. In large bowl beat eggs and yolks, add milk, cream and all other ingredients and mix well. Pour over bread, cover and chill overnight. Remove from fridge 30 minutes before baking. Bake uncovered at 350 for 55-60 minutes or until a knife inserted in center comes out clean. Cool 10 minutes before serving. Dust w/powdered sugar if desired. *My knife NEVER comes out completely clean...its a custard, so it never quite looks done, but always is!

Chorizo and eggs is a winner and will use a lot of eggs!

Pickled,hard boiled eggs...I make mine in a a large glass container w/a couple cans pickled beets and white vinegar...they keep forever and our best when you break them open and the whole egg is bright, vibrant purple!

BLTEAO's-One of my specialty's! Bacon, lettuce,tomato,egg(over medium, where the yoke is still runny but NOT the white part) avocado and onion sandwiches! These are THE BOMB!

2 moms found this helpful

mmmmm........sounds like a quiche should be coming your way.....make a pie crust, mix like 8 eggs with cheese a little milk, nutmeg and spinache...bake for like 350 for 40 min........yum

2 moms found this helpful

If you can't use them up fast enough you could donate them to a shelter. I'm sure they will take them and be more than happy to feed hungry people. (o:

2 moms found this helpful

When I have extra eggs it's time for grandma's Egg Cakes. They are basically crepes.

6 eggs
1/2 tsp salt
2 Tbs sugar
1/4 C. flour
1/4 C. milk
1 Tbs melted butter

Beat eggs and add some milk before adding dry ingredients. When that is evenly mixed, add the remaining milk and butter.
Pour some batter (1/4 cup) into a small non-stick skillet heated at med-high. Swirl the batter around as you would for an omlet. When the top starts to bubble and edges dry, flip. Remove after about a minute.
Add fillings and roll to eat.
Our family likes to use butter, brown sugar, powdered sugar, fruit, etc.

2 moms found this helpful

Hey Mama-
I have a great one that my sister in law makes for us when we visit, and I LOVE it. I named it after my sister in law, so it's called Molly's Breakfast Casserole.It's a double recipe, but really it makes one large dish and you can reheat as needed.

Molly's Breakfast Casserole

Ingredients:
20 eggs
4 cups cottage cheese
1 cup flour
1lb of your favorite cheese- we like sharpe white cheddar.
The next few are optional: canadian bacon, mushrooms, bell peppers, onions, garlic, olives, green chiles (really, whatever you like- i like to use green chiles, garlic, onion, canadian bacon and mushrooms.)

Directions
Preheat oven to 350. Grease a 9x13 pan.
Sautee any veggies you are adding such as garlic, onions, bell peppers, etc.

Mix all ingredients in a large bowl- eggs, cottage cheese, flour, and most of the 1lb of cheese.

Pour into greased pan and bake for 1 hour.

The last 10 minutes or so, sprinkle the remaining cheese over the casserole.

Serve this with your favorite breakfast foods like pancakes, waffles, fruit, etc.

Enjoy!

2 moms found this helpful

Hi there, I agree with hard boiled eggs. You can also mash HBE's up with some mayo and a dash of mustard, salt and pepper to make egg salad which you can then slap on a couple of pieces of lightly buttered bread to make an egg salad sandwich. My kids and hubby LOVE egg salad sandwiches. Deviled eggs are also very popular in my house. Potato salad will also use up a bunch of eggs.

Another thing you might think of is some arts and crafts. I have a Ukrainian egg decorating kit and my kids adore making all sorts of crazy designs with it. It's not just for Easter. If you "blow" the interior out of the eggs, you can keep your creations on display forever. Actually you can do it with fresh eggs too as the insides will eventually dry up, but I'd rather keep the blown eggs in my hutch than risk a bump and crack making the fresh eggs stink!

You can also do some science experiments with eggs. One of my favorites is to put a fresh egg in soda and see how long it takes the acid to eat away the shell (good lesson on oral hygiene too!). This works with vinegar too. The vinegar is a better choice really since it's clear and you can see the egg better. Also, did you know that the egg shell is one of the strongest shapes in nature? If you apply equal pressure on all sides of the egg, it's almost impossible to break. Try squeezing an egg some time. You won't be able to break it unless you crack it first, or apply direct inward pressure with your finger tips. This is a cool experiment for kids to try also.

Anyways, there are TONS of things you can do with eggs! :) Just get creative!

Here's a link to the decorating kit I mentioned. Have fun!

http://www.hearthsong.com/product.asp?section_id=0&de...

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Oops, almost forgot. If you do any camping, keep the cartons. You can use them to make some great fire-starters. What you do is save your dryer lint, then put a puff of it in each depression of the carton. Melt in some candle wax and stick a short piece of string into it before the wax dries and voila! You have a fantastic fire starter for camping. It really helps to get the wet wood going. (Our wood is always wet/green while camping since we live in the mid-altantic and we're not allowed to move firewood in a multi-state effort to prevent the spread of a certain type of beetle.)

The cartons also make a good resource for beginning sorting games with your little ones. For example, give them a handful of dried beans (all types like navy, kidney, black etc..) and have them use the cartons to sort through them and organize them in any way they want from color to size to type etc.

2 moms found this helpful

We go through 2-3 dozen eggs a week... here are some ways we use them (recipes to follow when necessary):

- Quiche
- Deviled eggs
- Egg Salad Sandwich
- Eggs for breakfast (fried, basted, scrambled, poached, soft boiled, "toad in a hole")
- Green Eggs & Ham (we'll also sometimes eat them in carboard boxes &/or with anything else we can find to Seuss it up)
- French toast / french toast sticks
- Zushi
- Added to hot rice, soups, or salads

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Quiche & Muffin Quiche

Basic Quiche recipe = 5 large eggs to 1 pint cream or half'n'half to 1 handful of shredded cheese + whatever toppings/filling you like. To make "muffin quiche" you skip the crust and pour the egg mixture into muffin tines instead of a pie crust. I hand out muffin tins, and everyone puts the fillings THEY want inside them. Just as an example... kiddo like broccoli, mushroom, onion, & bacon... H likes the same sans mushrooms add goat cheese.

Our fav recipe -
http://www.foodnetwork.com/recipes/jamie-oliver/tigers-qu...

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Deviled eggs:

- Hard boiled eggs cut in half, yolks separate in bowl
- Mayo
- Mustard (yellow)
- White Wine Vinegar
- Kosher Salt
- Paprika

Mash the yolks with mayo until creamy but 1/2 dry. Add buq old squirt of mustard. Shake in a few shakes of WW Vinergar. Sprinkle over salt. Scrape creamy mixture into large ziplock. Cut the corner off, making your ziplock into a pastry bag. Squeeze into egg halves. Dust with paprika. Finis

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Egg Salad sandwiches

Chop up hardboiled egg. Add mayo & mustard. Stir until combined. Serve as the protein in a sammie.

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Toad in a hole:

Use a glass upside down to cut out circles in the middle of double buttered bread (butter on both sides). Fry 1st half. Flip over, crack egg into hole and fry egg and bread together).

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Use your favorite french toast recipe. The cut into strips and freeze in ziplock baggies. Toast in toaster. Easy snack or breakfast.

2 moms found this helpful

Hi N.! don't have actual recipes but just some quick ideas - frittatas, big batch of egg salad for sandwiches/snacks, deviled eggs, stratas (delicous!), corn spoon bread, dessert custards. Search any of these and you'll find lots of great recipes. I like the sites www.myrecipes.com and www.epicurious.com.

Good luck and bon appetit :)

1 mom found this helpful

I'm assuming you have children to feed. The kids in our childcare think the absolutely best lunch is breakfast for lunch. We simply fry up an egg or two per child, or make a batch of scrambled eggs and serve them with toast or pancakes and some fresh veggie and fruit sticks. If we have some sausages or bacon we'll serve a little of that along with the other foods, but it isn't always necessary. Our kids will each eat at least two eggs at a time. In our household, that adds up to at least a dozen eggs used in a lunchtime.
My way of scrambling eggs is to put six to eight eggs into a dish, stir them up with a whisk, add about 3/4 cup of milk (I never measure because I've done it so long I can judge it), a little bit of butter or margarine and some salt and pepper. I heat my skillet with a little bit of olive oil in it and when it's hot I pour in the egg mixture and begin stirring it gently with the whisk. The eggs come out fluffy and moist. We like a little bit of brown crustiness on our scrambled eggs so when they are fully cooked I let them sit just a minute longer in the pan so that the underside browns slightly.

1 mom found this helpful

No one suggested chorizo and eggs!!!

1 mom found this helpful

Try making a Chocolate Flourless Cake. They usually require a lot of eggs and are rather simple to make. Here's recipe that you can use: http://bakinandeggs.com/2009/11/30/68-days-of-gourmet-flo.... Perhaps if you purchase a large amount of good quality chocolate and cocoa powder, then you could make several and store them in the freezer for dessert later, take to a potluck or even give as gifts.

You can also make creme brulee or custard which usually require egg yolks. And just so you don't have to waste the remaining egg whites, you can make macaroons or meringue (either cookies or the topping for a lemon pie).

TIP: I find the majority of recipes with eggs tend to turn out if they are allowed to come to room temperature.

Enjoy!

1 mom found this helpful

Egg custards are wonderful for breakfast. There are many versions, we make one with a bit of oatmeal in it.

Also, a Spanish tortilla uses a bunch of eggs and potatoes that is quite tasty.

You could have a big weekend brunch and serve up a bunch of omelets!

For recipes, check out www.epicurious.com

GOOD LUCK!

1 mom found this helpful

You can pull any quiche recipe from the mom's or the internet and most like you can freeze your quiches. (4 dozen eggs is a lot))

Egg Salad! Boil the eggs and Dump some of the yolks to make it a little healthier with less fat. Add light mayo and chopped green olives.....delicious!

Last suggestion: Sometimes at my house we have breakfast for dinner! Scrambled eggs or omelets. Yum!

1 mom found this helpful

Hi N.,
My question was why do have 4 dozen eggs in your fridge? That is alot of eggs. But I do have a suggestion. I am not a egg eater myself, but I do boil eggs so my family can eat them hard boiled for a quick breakfast. I also make egg salad so everyone (but me) can have egg salad sandwiches for lunch. This too goes fast in my house.
I'm sure others will have some great recipes for you use.

N.,

You might try French toast. It's easy and very cost efficient. You can use a loaf of day old bread (or even older). One egg for each slice of bread, a little milk, some cinnamon and sugar are the ingredients. Wisk the eggs, milk, sugar, and cinnamon in a large bowl. Have your greased baking dish (9x13) or hot skillet ready to go. Dip each slice in the egg mixture and let it absorb if you are going to cook and eat immediately. (Use the skillet with some butter, shortening, or spray in it for this.) If you want to mix it up the night before to have ready in the refrigerator ready to bake in the oven, place the bread in the 9x13 and just pour the egg mix over the top and let it soak in the refrigerator. Pull it out and let it stand for a few minutes while the oven is preheating to 350 in the morning. Bake about 30 minutes depending on your oven. It's great for dinner, too.

Here is one more for you. This is really good. I've also done this without the herbs and added onions for a quicker meal. We did ours in a cast-iron skillet. Obviously use the eggs rather then the substitute, I think 1/2 cup substitute is one egg, but you may want to check a package when you are at the store.
HERBED HAM-AND-POTATO FRITTATA Serves 4

• 1 spray olive oil cooking spray
• 3 medium potatoes, peeled and diced
• 1/2 cup cooked lean ham, diced
• 1 1/2 cups fat-free egg substitute
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh oregano, chopped
• 1/8 teaspoon table salt
• 1/8 teaspoon pepper

1. Preheat broiler.
2. Coat a 10-inch nonstick, ovenproof skillet with cooking spray.
3. Add potatoes and cook over medium heat, stirring occasionally, until golden brown and tender, about 10 minutes. (Note: If necessary, add water by the tablespoon to prevent sticking.)
4. Stir ham, egg substitute, herbs, salt and pepper in bowl and then add to skillet; cook until almost firm, about 10 minutes.
5. Transfer skillet to broiler and broil until browned on top, about 3 to 5 minutes.
6. Cut into 8 wedges and serve. Yields 2 wedges per serving.

You can search a site like allrecipes.com for a quiche recipe. Then just make a load and freeze them. Quiche freezes and defrosts very well. If you have small kids in your house, you can make mini-quiches in a muffin pan and the pull them out single serve style for a very quick breakfast or snack. A frozen mini-quiche will reheat in about 10 minutes in a toaster oven at 350 or so.

When freezing quiche, cook it before you freeze it. Then you can either freeze the whole thing, or you can cut it into slices and then freeze each slice just depending on how much will be eatten at a time.

You can also make and freeze: pancakes, waffles, muffins, danish puff, banana bread and most other baked goods.

Boil several and put them in chef salads for dinner. When I make chef salads for our dinner, I make them right on individual dinner plates and put one entire egg (quartered) on each plate. That way you can add/delete items that the particular person doesn't care for or likes more of (black olives, tomatoes, bell pepper, onion, etc).

Then, make a breakfast casserole for breakfast. The recipe I use calls for 8-10 eggs scrambled. You brown 1 pkg (1 lb) raw sausage (I like Jimmy Dean Sage) along with 1/2 cup diced onion and 1/2 cup of diced bell pepper. Drain off the grease and set aside for a minute. Beat the eggs in a separate large bowl, and add pepper (to taste), then add 2 cups of shredded cheese (you can mix in what you like, we like 1 cup of cheddar and 1 cup of monterey jack; or 1 cup cheddar and 1 cup swiss) to the eggs. Once mixed up, pour over the browned sausage/peppers/onion in a large oven proof skillet. Bake for about 25-30 minutes at 350 degrees. This is a GREAT breakfast, and the upside is that unlike most breakfast casseroles, it doesn't have ANY milk or bread in it... so virtually NO carbs but LOTS of protein! Yummy...

And.. you can make a pound cake for dessert. My recipe calls for 6 eggs. You can find a zillion pound cake recipes... my favorites are always the plainest. Mine has eggs, flour, sugar, cream cheese, butter, vanilla and salt.

3 words: Angel food cake!! Lots of eggs and makes a fun strawberry shortcake.

Hard boiled eggs are not just for Easter. They make great eats.

I noticed all of the egg salad recipes listed request mayo. I don't like mayo at all so I usually will substitute Catalina dressing or french dressing truly most salad dressings will work. I also make my egg salad with honey dijon mustard, sweet relish, and paprika (for garnishing).

Hard boiled eggs are also good in macaroni salads and potato salads.

Egg whites can be whipped to peaks with sugar added to make a meringue there are also recipes for meringue cookies too. As for the yolks, you could use those to make omlets or cakes.

You can also use this egg mixture to make an egg salad sandwich or put over a lovely bed of red leaf lettuce, arugula, spinich or garden mixed salad.

Wished you lived closer. I could use a dozen eggs.

Oh one more thing. You could always invite teenaged boys to your house for an omlet feast. Those eggs would be gone in no time (that's what happend to our eggs between 5 teenaged boys and two adults.

Not a recipe, but you can freeze them in the shell for about 2 months - just thaw in the fridge. For longer term storage research online how to do it.

You can also check the American Egg Board: incredibleegg.org. I think it was through them that I got the Frugal Macdougal Quiche- very tasty and uses mashed potatoes for the crust. Most quiches are very easy and forgiving of ingredients if you want to substitute different veggies from what is listed. Sponge cake also takes a lot of eggs (but also a lot of time!).

I don't have a recipe, but you can get great quiche recipes on line. That's a great way to use up your eggs. Also, just egg salad for sandwiches and deviled eggs or just plain hard boiled eggs for snacks.

Put some eggs (not sure how many) with evaporated milk in a pain. Mix in up. Put some frozen cubed up potatoes in and then top it off with some cheese. I think it's supposed to be jalapeno cheese but I'm not really a fan of that -maybe you are. You could also add some sauteed onions for a little extra kick.
It's really yummy!!

Quiche is a good egg recipe. A few spoon fulls of bisquick, a cup or two of milk, a dozen or so eggs, and any filling you like. My husbands favorite is spinach (frozen, thawed and well drained) mushrooms (lots and fresh) Yarlsburg cheese (extra aged rich swiss, basically) and ham. And onion. cook ingredients in a pan, add spinach last and cook just till tender, cool these ingredients, pour them into a large glass baking dish, pour egg mixture (add a little salt and pepper) over this and bake till golden brown.

One that is easy and delish is take sliced cinimmon raisin bread and place in bottom of large glass baking dish, one layer. Then sprinkle in some cooked sausage and apple bits, then another layer of bread, more sausage and apple etc. till the pan is fullish. Whip up a dozen eggs, add salt and pepper to the eggs, and pour the eggs over the bread. Let the egg mixture soak into the bread over night, then bake approx 350 deg for 30 mins. Serve with syrup.

Frittata is easy and again you can add any ingredients. It's almost all egg with about one big spoonfull of bisquick. I like red yellow and green bell peppers chopped into a dish, mix egg and bisquick and and pour in and bake.

Make french toast with Hawaiian sweet bread. Tastes delicious and bread is really absorbant. Grind some fresh nutmeg into the egg (and milk) mixture and quickly dip bread and fry it up. - You can use homemade peach syrup by taking fresh or canned peaches and boiling (simmering really) them down in regular maple syrup. Drain the peaches first, put them in a pot on the stove, pour in syrup till it covers the peaches and simmer for at least an hour. Add fresh nutmeg here too. I like the whole nut meg that you grind yourself. You can use the really fine side of your cheese grater.

Take a small glass baking dish and spray with pam, cover the bottom with fresh herbs of your choice (I love chives) then put quartered artichoke hearts on top of the herbs, dabs of buter on top of that, and whole eggs on top of that. (This is a great recipe for the little ceramic individual serving cookware - ramikins) Cover the eggs with grated parmesan cheese and bake untill the cheese browns or "crusts".

In the freezer section of the store there are "puff pastry" sheets. get one (or a package of three I guess). Scramble some eggs, and at the last minute add a little frozen orange juice concentrate, and a little cream cheese, ham, onions or whatever sounds good. Put the egg mixture onto a puff pastry sheet, fold the sheet closed, coat the top with raw egg and bake till puff pastry is puffy and light brown.

I'm getting hungry...