We seem to always have an excess of eggs. While Graduation day was the most we’ve ever received at one time, every week we receive about 400 pounds of eggs.
I have a love/hate relationship with the eggs we get in- they are such a good protein I can’t help but love them. On the other hand, 400 pounds of eggs means almost 3,000 eggs that need to be personally examined each week for cracks. That requires quite a bit of manpower and time. They also require quite a lot of fridge space and between the local food pantries and good ole CKWL we only have so much. I find myself pawning eggs off wherever I can- bringing extra to a shift to give to our clients raw, asking the Free Clinic if they can hand them out, and closely monitoring the local Food Pantry’s space so I can pass them off as soon as there is room. Of course we don’t give them all away. We hard-boil at least 5 dozen eggs each week, and here are my new favorite recipes that use up our eggs:
Breakfast Egg Casserole– Serves 30
- 60 eggs, beaten
- 35 slices worth of bread cubes (we like to use cheddar rolls from Kroger)
- 5 lbs cheddar cheese (or whatever kind you happen to have on hand)
- 5 lbs of your favorite breakfast meat, cooked (we use ham, bacon or breakfast sausage)
Combine all the ingredients and pour into a greased hotel pan. Cover with foil and bake at 350 degrees for 40 minutes. Uncover and bake until the casserole is golden brown and bubbly.
Bread Pudding– serves 36
- 15 cups cubed bread
- 24 eggs, beaten
- 3 cups white sugar
- 2 TBSP Vanilla extract
- 12 cups scalded milk
- 6 pinches of nutmeg
- 1/4 cup brown sugar
- pecans to sprinkle on top
Preheat oven to 300 degrees and generously grease a hotel pan with butter. Place bread into the pan. In a separate bowl combine eggs, sugar and vanilla. Slowly whisk in the scalded milk. Pour over the bread and sprinkle with remaining ingredients. Bake for at least 1 hour, or until a toothpick inserted in the center comes out clean. Can be served hot or cold.