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baking recipes to use up lots of eggs? - Page 3

post #21 of 28

Les' Egg Pie

Clean Out The Fridge version:
1 dozen eggs;
cheese, whatever kinds you prefer;
sour cream;
salsa if desired;
hollandaise sauce, if desired;
whatever meat, veggie, &/or potato leftovers you happen to have on hand;
seasonings to taste;
large glass baking dish; (8x8 corningware is what we use for four people.)
Largest mixing bowl in the kitchen;
assorted kids or other "assistants".

After surveying the fridge, and grabbing all those bits and pieces that are too small for another use, gather on convenient table surface.  Chop all meats, veggies, and such into small pieces.  Crack eggs into large mixing bowl, let kids scramble eggs together thoroughly (hence the biggest bowl); add other ingredients as desired.
Grease pan or spray with cooking spray; Fill baking dish no more than 2/3 full, or it can overflow!  Sprinkle generously with shredded cheese.

If it looks "too busy" (too crowded with stuff for your liking), just add more eggs.  You're basically making a baked omlette, so the options are as varied as you care to make them. (crustless Quiche for the more sophisticated cooks)  Don't be afraid to experiment! 

Bake in 325 - 350 degree oven until toothpick comes out clean.  Times vary according to other ingredients, and temperature when put in oven.  Most of the time, the egg pie will pull away from the edges of the pan.  If cheese browns before it is cooked thru, cover with foil or glass lid, and turn down oven 25 degrees.

Allow to cool enough to handle, slice into sections and plate.
Garnish with salsa, sour cream, hollandaise sauce and/or more shredded cheese.

Even better the second day.  You can microwave this and it doesn't get tough like alot of egg dishes do when re-heated.  Even good cold for a "grab & go" breakfast.
Great use for leftovers when it's too hot for making soup, or you're just "souped out".

When cooking from scratch:

1 dozen eggs

any of the following:
1lb hamburger, chopped ham, bacon, polska kielbasa, etc.,
1 can tomatoes, crushed or chopped, drained
1 can mixed veggies, or mexican corn, drained
mushrooms, either canned or sliced and sautee'd in butter
1 pkg frozen spinach, rinsed and drained
Broccoli steamed to 1/2 done.

8x8 baking dish - serves 4-6;  if served with biscuits and hashbrowns, serves 8 - 10.

My late husband "invented" this dish when the cupboards were bare, and payday a few days away.  We've promoted it to one of our favorite "comfort foods"!  Everytime my daughter comes home, this is one of the first things she asks for.

It cannot be emphasized too strongly or too often that this great nation was founded, not by religionists, but by Christians; not on religions, but on the gospel of Jesus Christ! For this very reason peoples of other faiths have been afforded asylum, prosperity, and freedom of worship here.  Patrick Henry, (1736-1799) US Founding Father
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It cannot be emphasized too strongly or too often that this great nation was founded, not by religionists, but by Christians; not on religions, but on the gospel of Jesus Christ! For this very reason peoples of other faiths have been afforded asylum, prosperity, and freedom of worship here.  Patrick Henry, (1736-1799) US Founding Father
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post #22 of 28

Quiche!

make several different kinds, cut into servings and freeze. Whip a serving out of the freezer the night before, heat slightly to eat. If you use the defrost setting on the microwave, it won't make the eggs rubbery.

Cut into small squares these are great for parties, or when people drop in unexpectedly.

post #23 of 28

Here is my flan recipe.  I am not Cuban, but a Cuban friend gave it to me.  I am required to bring one or two of these to every family get together. 

Cuban Flan
1 cup sugar
14 ounce can of condensed milk
6 eggs
12 ounce can of evaporated milk
one can of whole milk (use the condensed milk is used as a measure)
2 teaspoons vanilla extract

Preheat oven to 325˚.  Put a roasting pan in the oven with about one inch of water in it. Have ready a 2 1/2 quart, flat bottomed baking dish.  Put the sugar in a heavy saucepan and level it.  Place the pan over medium heat.  Do not stir until the sugar begins to bubble up in the middle.  Then stir until all sugar is melted and is golden brown.  Pour into the baking dish and swirl around to coat the bottom and 1" up the sides.  Set the dish aside for the sugar to harden.

Break the eggs into a large bowl and add the condensed milk.  Stir very slowly for a long time until the eggs and milk are incorporated.  You don't want bubbles so you have to stir slowly.  Add the remaining ingredients and again stir slowly until every thing is mixed.

Slowly pour the egg/milk mixture into the baking dish with the hardened sugar in it. Then put the baking dish into the roasting pan with the water in it.  Bake  for one hour and 15 minutes.  Remove and allow to cool.  Cover and refrigerate overnight.  Unmold into a deep plate and let the caramel syrup drip into the plate.

post #24 of 28

this one looks like alot but really isnt that hard.

Bread and Berry Pudding
  


Servings: A 2-quart baking dish of pudding to serve 8 or more 

Description:

Ingredients: For the bread
5 to 6 cups hearty white breadday old but not stale, crusts removed and sliced in 1-1/2 inch cubes
1/4 cup maple syrup, preferably dark
For the custard
4 large eggs
4 egg yolks
1/2 cup zucchero da canna or white sugar
1/8 teaspoon salt
2 teaspoons freshly grated lemon zest
2 2/3 cups whole milk
1 1/3 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons soft butter for the pan
2 cups fresh or frozen berries (see headnotes)
Recommended Equipment
A 2-quart baking dish, either shallow (7- by 11-inch) for more crustiness or deeper (8 by 8-inch) for more creaminess
   
  

    Directions: Arrange one rack in the middle of the oven with space for the pudding dish and one rack above it, to toast the bread on a baking sheet; preheat to 400.
Put the bread cubes in a large bowl and drizzle over the maple syrup, tossing so all the cubes absorb a little bit of syrup. Spread the cubes out on a baking sheet, place it on the upper rack in the oven and toast for 15 minutes or so until they're crisp and slightly caramelized on the brown all over or dry out. Remove the sheet, turn the oven down to 375 and let the bread cubes cool while make the custard.
To prepare the custard, beat the eggs, sugar and salt well with a hand whisk,using the same bowl if you wish, then whisk in the lemon zest, milk, cream and vanilla.
Butter the inside of the baking dish generously. Pile the bread pieces in the dish and scatter the berries all over (if you want to use more berries, go right ahead). Pour the custard over the bread and berries; turn the bread cubes over gently to moisten them on all sides and to distribute the berries.
Set the dish in the oven and bake 50 minutes or so, until the top is golden brown and crusty and the custard is set throughout. (See Note below for an alternate method of baking , which you may want to use). Test for doneness by inserting a thin knife blade into an eggy bit of pudding and the middle of a bread cube too: the knife blade should come out clean both times. During baking, rotate the pan on the rack for even cooking. If after 50 minutes, if the top is browning slowly, move the dish on a higher rack. If the top is dark but the custard needs more cooking (if you are using a deeper pan), lay a piece of foil loosely over the top.
Serve the pudding warm with a splash of cream, if you like, or a dollop of sour cream with additional berries on top and a little maple syrup drizzled over.
Note: Custards are kown to be creamier when baked in a water bath. If you choose to do so, make sure you have baking pan that will hold your bread pudding pan  comfotably. Set the pudding pan in the larger pan, put them on the rack of the preheated oven and with a measuring cup pour hot water into the bottom pan until it is ¾ inch from the top. Bake as above but add 10 minutes to the baking time


Ricotta Cake
Pan spray and butter1 ½ cups sugar3 tbs. cornstarch3 tbs. flour1 pound whole milk ricotta, at room temperature2 packages (8 ounces each) cream cheese, at room temperature2 tsps. Vanilla extract4 eggs1 pint sour cream, at room temperature ½ tsp. lemon juice½ tsp. salt4 tbs. butter, melted and cooled Preheat oven 325 degrees F.1.  Spray a 10 inch spring form pan with nonstick cooking spray.  2.  Butter the pan.  3.  Set it aside.  4.  Bring a large saucepan of water to a boil.  5.  Have on hand a 9 by 13 inch baking pan.  6.  Sift the sugar, cornstarch, and flour onto wax paper.  7.  Drain the top of the ricotta.  8.  In the bowl of an electric mixer with the paddle attachment, beat the ricotta and cream cheese on low speed for 1 minute or until smooth.  9.  Add the sifted flour mixture in two additions, beating on low speed just until smooth.  Blend in the vanilla.  10.  Add the eggs, one by one, and beat just until incorporated.  11.  Still on the low speed blend in the sour cream, lemon juice, salt and butter.  12.  Pour the batter into a spring form pan.  13.  Use a toothpick to poke any air out of the batter.  14.  Set the pan on a baking sheet.  15.  Fill a 9 x 13 inch pan almost ½ full of boiling water and place it on the bottom of the oven.  16.  Set the cake on the baking sheet on a rack on the lower third of the oven.  17.  Bake for 35 minutes. 18.  Reduce the temperature to 30 degrees and continue baking for 35 minutes or until the cake is just set. 19.  It will seem a little wobbly but turn the oven off and let the cake just sit there for 30 minutes.  20.  Take a wooden spoon to prop the oven door ajar and let the cake cook down another 30 minutes.  21.  Open the oven door yet one more time about 3inches and let it cool down another 30 minutes.  22.  Remove the cake to a non drafty place and let it completely cool.  23.  Open the side of the spring form pan and cove r the cheesecake with foil and refrigerate until ready to serve.

Sometimes for supper I will throw a couple handfuls of hash browns in the pan and brown them with some ham, peppers, etc and wisk up a bunch of eggs and pour them over top, put a lid on and firm them.


Edited by ams3651 - 10/3/08 at 4:10pm
RIR and EE's
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RIR and EE's
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post #25 of 28

Reading all of these great recipes are making me hungry!
Thanks for sharing! big_smile

post #26 of 28

Earl's Fruit Cake recipe. Uses 6 (SIX) eggs! OK - fruit cake you say? This is THE best fruit cake you will EVER taste - hands down! Most fruit cake may be considered a form of punishment or torture. The junk you buy in stores at Christmas time came from Mars or the bottom of someones shoe compared to this great recipe.

Earl's Fruit Cake
makes 4 small pans (works better in small pans)
1 1/2 cups crisco or shortening
3 cups brown sugar
cream sugar & shortening
6 large eggs - beat
4 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp salt
mix flour, baking powder & salt and add
1 cup molasses
1 1/2 shots brandy
fruit, nuts etc.
pecans, raisens, dates, red & green cherries, etc.
grease pans, line pans with brown paper, grease inside of paper
300 deg. 2 1/2 - 3 hrs.
when cool paper will peel off
wrap in brandy soaked cloth in a tight container for 2 to 3 weeks.

"Strap yourself to a tree with roots - You Ain't Goin' Nowhere"
Bob Dylan
One dear wife, 17 grandkids, 4 dogs, many cats, 70+ chickens, 2 geese, 3 turkeys, 11 horses, 10 pigs
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"Strap yourself to a tree with roots - You Ain't Goin' Nowhere"
Bob Dylan
One dear wife, 17 grandkids, 4 dogs, many cats, 70+ chickens, 2 geese, 3 turkeys, 11 horses, 10 pigs
Reply
post #27 of 28

I definitely recommend making some bread pudding.  smile

post #28 of 28

Finally!  Some Egg Recipes that use a lot of eggs.  Thanks everyone.  I would post my own,but I don't have any.

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