A collection of recipes for how to use up eggs.  Desserts with eggs, dinner recipes with eggs, you name it!  Use up an abundance of eggs in delicious ways.  This collection of recipes will give you lots of options for when you find yourself with too many eggs on your hands.  Sweet, savory, breakfast, lunch, or dinner, and perfect for customizing to your taste.  Plus, a bonus recipe for the best pudding ever!

Here's a list of recipes to help you use up an abundance of eggs. Tips on freezing eggs, too.

Backyard chickens are fantastic entertainment.  They run like little old ladies holding their skirts up, and they always assume another hen has something better than what they’ve got.

Aside from all this free entertainment, they also provide us with a multitude of fresh eggs.

I frequently find myself looking for recipes that use a lot of eggs.

Today I thought I’d share some of the best ones I’ve found and tend to go back to time and again.

SAVORY

These savory egg dishes not only make a great breakfast, but are perfect for lunch, brunch, or breakfast for dinner nights.  Either can be customized to your taste.  I like adding a package of chopped, cooked spinach that’s been thawed and squeezed to reduce moisture.  You can use any variety of meats:  ham, bacon, or sausage.  And peppers and onions are always tasty, too.  Different types of cheese or herbs will change the flavor as well.

Quiche:  5-6 eggs 

This quiche is a great freezer recipe, no thawing required! For our Mother’s Day Brunch this year, I even doubled this and baked it in a 9×13 pan.  My standard is ham, cheese, and green onions, but we did it with spinach, onion, and cheese.  Delicious!  The pie crusts can be pieced together around the edges to fit.

A Quiche to Build a Dream On

Get the recipe here

 

Egg Bake:  10-12 eggs

Hearty and filling.  And easy to customize in many ways!

Easy Sausage Egg Bake

Get the recipe here.

 


SWEET

French Silk Pie:  4 eggs

For years my kids thought they didn’t like pie…until I made this one.  It’s a family favorite for sure.  Decadent.

This decadent chocolate pie is a delicious way to use up extra eggs.

Get the recipe at The Pioneer Woman.

 

Old Fashioned Hot Milk Cake:  4 eggs

This spongy cake makes a great base for strawberry short cake.

This old fashioned cake is a delicious way to use up extra eggs, and it's perfect for strawberry shortcake!

Get the recipe at Taste of Home.

 

Triple Chocolate Bundt Cake:  4 eggs

An easy and delicious chocolate bundt cake that is perfect to bring to a potluck, make for a coffee date, after school snack, or just because. (It’s really tasty baked up in big muffin tins, too…yum!)

Triple Chocolate Bundt Cake

Get the recipe here.

 

Brownie Batter Hot Chocolate:  4 egg yolks

I omit the maple syrup and use regular sugar.  This thick, decadent drink ups the ante on your typical hot cocoa.  Yum!  If you want to spice things up a little, add just the tiniest dash of cayenne pepper.  I do this with the hot chocolate mix I keep on hand in the winter.  I did say tiny.  Don’t forget tiny.

This thick, decadent treat ups the ante on your typical hot cocoa. Yum!

Get the recipe at Heavenly Homemakers.

 

Eclairs:  6 yolks, 5 whole eggs

Hint:  You can cut a hole in the corner of a Ziploc bag to pipe the dough out if you don’t have piping bags (I don’t either!)

These eclairs are a delicious way to use up an abundance of eggs!

Get the recipe at Let the Baking Begin!


Did you know you can freeze eggs?

I usually end up with extra whites, and have Ziploc bags of them in my freezer pretty much all the time.  A little tip:  label your bag with how many whites are inside.

 

Pavlova:  6 egg whites

We enjoy a British accent around my house.  A lot.  But her accent isn’t the only reason I love Nigella Lawson.  She makes food sing.  If you’re not familiar with a pavlova, I would describe it as a large slightly toasted marshmallow.  It’s traditionally served with whipped cream and fruit.

This pavlova is a delicious way to use up extra egg whites!

Get the recipe from Nigella.

 

Mini-Pavlovas:  8 egg whites

These mini pavlovas are a delicious way to use up extra egg whites!

Get the recipe from Nigella.

 

My favorite pudding

Easy homemade pudding recipe! Yum!

Having grown up with the ease of instant pudding, the idea of making homemade pudding on the stove top was a bit intimidating.  It seemed like it would take soooooooo long compared to instant.  If you have any of the same thoughts, let me assure you that this is quite fast and while you do have to wait for it to chill (and you don’t really have to wait, it is luxurious when it’s warm) I promise you it is worth the wait!

Our favorite way to customize this recipe is vanilla white chocolate, but a close second would have to be butterscotch. Did you know that butterscotch pudding is simply making vanilla pudding with brown sugar instead of white?

Easy homemade pudding recipe!

The recipe is versatile, too.  I’ve upped the yolks called for by one or two with great results.  I would call this a ‘no-fail’ recipe, but I’m sure someone could figure out a way.  In all honesty, I tried about 6 different homemade pudding recipes before tweaking and coming up with this one as the easiest, quickest, and most consistently delicious.  You can print it below.

 

Whether you have an excess of eggs to use up, or just want to make something delicious, I hope you enjoy these recipes!

When we had backyard chickens I always had more eggs than I knew what to do with. This is a fantastic collection of recipes for when you have LOTS of EGGS!

 

 

Here’s the delicious pudding recipe:

Easy Homemade Pudding (many variations)

Category: Desserts, Freezer Recipes, Recipes

Servings: 1 Quart (4 cups)

When we had backyard chickens I always had more eggs than I knew what to do with. This is a fantastic collection of recipes for when you have LOTS of EGGS!

Ingredients

  • 3/4-1 cup sugar (per your taste)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk (whole milk if you have it)
  • 4 egg yolks
  • 1 teaspoon vanilla
  • 2 Tablespoons butter
  • 8 oz. semisweet, milk or white chocolate chips (or chopped chocolate) - or leave out for plain vanilla pudding
  • Variation: For butterscotch pudding, replace white sugar with brown and do not use any chocolate

Instructions

  1. Whisk sugar, cornstarch, and salt together in medium saucepan
  2. Add milk and egg yolks, whisk to combine
  3. Bring to boil over medium heat, whisking or stirring constantly (6-8 minutes)
  4. When thick (like pudding) remove from heat and stir in butter, vanilla and chocolate (if using)
  5. Pour into jar, bowl, or other container and lay plastic wrap across the surface, being sure it is touching the surface (to prevent a skin from forming)
  6. Place in refrigerator for several hours, or until chilled
  7. Once chilled you can remove the plastic wrap and just use the container's lid to cover
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Quick and easy recipe for homemade pudding that can be customized in LOTS of ways!

This recipe, like all my recipes, is shared in the Meal Plan Monday link up.  You can find the link in my sidebar – or right here!