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3 Recipes to Use Up Eggs

My hubby’s new hobby is caring for his 3 chickens, Gladys, Henrietta and Peck.  We are also Chicken-sitting our friends 3 chickens over the winter so that means we have an abundance of eggs to use up each week.  We are currently getting about 6 eggs a day!  I needed to find some different recipes to use up all of the eggs we had laying around.  I whipped up 3 recipes that were keepers, Bread pudding, Chocolate Pots de Creme and  Quiche with a Potato Crust.

 

Here are our favorite 3 recipes to use up eggs:

 

Super fast bread pudding:

4 cups milk
4 eggs
¾ cup brown sugar
1 Tbsp. melted butter
¼ tsp. salt
2 tsp. vanilla
4 cups bread cubes (if it’s stale, even better!)

Break up your bread into cubes. In a large bowl, mix milk, eggs, sugar, butter, salt, and vanilla. Add bread cubes, mixing well. The bread should soak up most of the liquid, it should very moist but not sitting in a pool of liquid when finished.

Create a water bath by Greasing a 9”x13” baking dish and placing it in an even larger dish of water.  Add bread mixture to pan. Bake at 350 degrees for about an hour.

Easy, Delicious Pots De Creme

from: Tasty Kitchen, Ree Drummond – with my tweaks

16 ounces, weight Semi-Sweet Chocolate Chips
5 whole Eggs, Room Temp
2 teaspoons Vanilla Bean Paste (or Extract) you can also use Cognac, Grand Marnier, Etc.
1 pinch Salt
8 ounces, fluid Strong Hot Coffee

Preparation Instructions

First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.

Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!

 

Quick Quiche with Potatoes Crust

2 cups leftover mashed, au gratin, or scalloped potatoes
6 eggs
1/4 cup milk
1/2 cup filling (ham, broccoli, peppers etc)
1/2 or more shredded cheese
salt
pepper
 

Mix eggs, milk, filling, cheese and seasoning.  Press leftover potato into a greased pie plate.

Bake for 5-7 minutes at 400 degrees until just starting to get golden.

Once the potato crust is ready pour the egg mixture into the pan. Bake for 15-20 minutes at 350 degrees.

 

What do you cook up when you have an abundance of eggs? What’s your favorite egg recipe?Deviled eggs? Egg Salad?

Be sure to pop over and see all the other fabulous recipes featured this week at Balancing Beauty and Bedlam

Beauty and Bedlam

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  • Diana
    April 5, 2011 at 10:39 am

    I love the idea of a potato crust! May just have to try that one of these days…sounds like a good way to use up potatoes too! And when I have too many eggs I usually make a quiche or a frittata. But I rarely have too many eggs 🙂

  • Rebekah
    April 5, 2011 at 12:58 pm

    Great blog post idea!! 🙂

    Seriously, I want you to make that chocolate dish for me. Like right now. I said RIGHT NOW!!! lol

    Also, I can seriously see me making the quiche dish except that I rarely make mashed potatoes. I’ll save this post for future reference. Looks so good.

    Now go make me some chocolate goodness!

  • Sarah
    April 5, 2011 at 6:50 pm

    All great ideas! The potato crust quiche is my favorite. I have never done that before. It will have to go on the menu. When I have a lot of eggs I like to boil them up and eat them for quick snacks, sandwiches, and on salads.

    • Donna
      April 9, 2011 at 11:56 am

      Thanks the potato crust was just a random thing. I had leftover scalloped potatoes and I thought they might make a great crust. It really was good, Now I know what to do with my leftover potatoes!

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