Eggzactly the recipes we needed!

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.

Happy Cooking!

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