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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!
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 Recipes for Using up Eggs
These savory egg dishes not only make a great breakfast, but are perfect for lunch, brunch, or breakfast for dinner nights.
And they can be customized to your taste, too…try adding some of the following:
- Ham, bacon, sausage
- Peppers, onions
- Spinach, zucchini
- Experiment with different cheeses or herbs
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 if using a rectangular pan.
Egg Bake: 10-12 eggs
Hearty and filling. And easy to customize in many ways!
Use up extra eggs with these sweet treats
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.
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.
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!)
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.
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!)
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. Crunchy on the outside and soft on the inside. It’s traditionally served with whipped cream and fruit.
Get the recipe from Nigella.
Mini-Pavlovas: 8 egg whites
Get the recipe from Nigella.
My favorite pudding
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?
Whether you have an excess of eggs to use up, or just want to make something delicious, I hope you enjoy these recipes!
Here’s the delicious pudding recipe:
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
- Whisk sugar, cornstarch, and salt together in medium saucepan
- Add milk and egg yolks, whisk to combine
- Bring to boil over medium heat, whisking or stirring constantly (6-8 minutes)
- When thick (like pudding) remove from heat and stir in butter, vanilla and chocolate (if using)
- 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)
- Place in refrigerator for several hours, or until chilled
- Once chilled you can remove the plastic wrap and just use the container's lid to cover
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!
Since I get an abundance of eggs every day I am going to try this- thanks!!
Fantastic! Getting fresh eggs every day is the BEST!
Thank you, need lots of these recipes!! My go to recipe for using up eggs is a spanish tortilla – tasty hot with a salad, but leftovers can be stored in the fridge and make an easy ‘ on the run’ breakfast too xx
Love it! Yum! So glad you found some things to try, too. 🙂
Can you post your recipe please? 🙂
A friend of mine made a dessert where yolks made the sauce and the whites whipped and put in yolk sauce by spoon full. It eas DELICIOUS
I’ve seen something like that (called floating clouds, maybe?) but have never had it. I think the one I saw was a pool of custard with meringue “clouds”. Sounds YUM!
It’s callled floating islands and it is delicious!
Ah! That’s IT! Thank you. YUM!
Salzburger Nockerl is the name of it. Very famous dessert from Austria.
Just looked it up..yum! I will have to check it out– Thanks!
Just used the homemade pudding recipe, and wow. It’s so delicious! And insanely easy to make to boot! Totally in love with it, never gonna buy store-bought puddings anymore 😍
So glad you loved it!
Susan,
Have you tried freezing the pudding? If so, does it freeze well? How long will it keep frozen?
Thanks!
I have not tried freezing pudding. Great idea, though. I have frozen yogurt to use in smoothies, I wonder if pudding would work similarly? I sense an experiment coming on!
Just started making an angel food cake that uses 12 egg whites and used the yolks to make the puddings you have provided recipes for….so I have made all 3, vanilla, butterscotch and chocolate. They are a big hit with everyone who has tried them! So sad they are addicting. :)Thank you for sharing!
YUM! Last time I made chocolate and vanilla, I’d taste one and think, “This one is my favorite.” Then when I’d have a bite of the other one, I’d change my mind. LOL So glad you’re enjoying it!
Wow!! such a lovely dish. It looks yum
Great recipe for egg dishes, it’s easy to prepare and the results are beyond my expectations. Thanks for your recipe
Our family loves warm chocolate pudding with vanilla ice cream – the best!
Ooo, warm pudding on ice cream?! Mind blown.
I’m not a fan of butterscotch, But my husband and boys are. Definitely going to try that along with the white chocolate. Side note: since these “puddings” use eggs, I would classify them as “custard”. Love me a good eggy custard.