Okay, what started out as an overabundance of eggs, turned into a few meals for my family. I am working on using up the leftovers that we have in our home this past week. Upon counting we had over 12 dozen eggs in our refrigerator this past week, yikes!?!? It seems it is either not enough eggs to make a meal with, or way too many to count. I can’t complain at all, I just need to come up with some creative ways to use up those eggs.
The first thing I made, was a batch of homemade brownies made from a recipe from my friend, Danielle. It used 6 eggs for each 9×13 pan. I made two pans–cha ching!!! One dozen gone.
I got the griddle out and added my grapeseed oil and started coating frozen pieces of bread and making traditional french toast.
Then a child came in and asked if we could have some smoothies to go with our breakfast dinner. Sure, why not add one more thing. This was easy. One jar of homemade yogurt in the blender, about 1/3 cup sugar, handful of frozen blueberries, bananas and strawberries and blend away.
I then put the remainder of the eggs in the pan. Two more dozen gone!As my brownies were nearing to be done, I whipped up an angel food cake as well—–love these!!!!’
I took the other half of the ham and made chicken cordon bleu casserole for tomorrow’s dinner.That was how I got rid of 8 dozen eggs in less than an hour’s food prep!