Egg recipes?

MyRummyHens

We have chickens, tons of eggs which we are trying to make more use of rather than giving too many away.

I have loads of 'calorie dense' egg recipes (cakes, brownies, yorkshire puddings, mayo etc), and I make a lot of frittata & omelette. Hubby is on a diet and won't eat eggs straight (scrambled, poached, fried, any type of boiled etc), so I wondered if anyone had any deficit friendly recipes to use up lots of eggs?

WhiteRabbit1313

http://www.myfitnesspal.com/topics/show/1221522-broccoli-sausage-and-egg-muffins

It uses just the egg whites, though.

Josalinn

One thing I have learned: raw egg yolks don't freeze well. It was a little scary.

unfortunately I like rich custards and puddings for my eggs if not in an omelet, which aren't exactly healthy.

Mygsds

Google bisquick egg recipes and tons of them come up. Have had several off here and awesome.. Good luck..

Mygsds

My husbands favorite:



Prep Time 30 min Total Time 30 min Servings 12
Ingredients

2
cups Original Bisquick® mix
1/3
cup shredded Cheddar cheese (1 1/2 oz)
3/4
cup milk
8
eggs
1/8
teaspoon pepper
1
tablespoon butter or margarine, softened
1/2
Cup cheese whiz
3
tablespoons cooked real bacon bits or pieces (from 3-oz package)
1
tablespoon chopped fresh chives
Additional cooked real bacon bits or pieces

Directions
1Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
2Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.
3Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.
4In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in cheese whiz and baconuntil blended.
5To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.
Expert Tips
Biscuit cups can be baked the day before and stored in an airtight container at room temperature. Just fill with scrambled eggs and serve.

Nutrition Information
Serving Size: 1 Biscuit Cup Calories180 ( Calories from Fat80), Total Fat9g (Saturated Fat3 1/2g, Trans Fat1g ), Cholesterol150mg Sodium420mg Total Carbohydrate15g (Dietary Fiber0g Sugars2g ), Protein8g ; % Daily Value*: Vitamin A6%; Vitamin C0%; Calcium8%; Iron6%; Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:1 *Percent Daily Values are based on a 2,000 calorie diet.

cpcoursec

http://food52.com/recipes/search?q=eggs

Great web site I just found out about yesterday.

viglet

MMMM I love eggs! I could eat them all day!

Quiches are the simple go to ideas.

Another option is making boiled egg curry. Just make any curry sauce you like. Boil some eggs. Throw them in. BAM you got yourself an egg curry!

I also love mixing egg with chorizo and topping tostadas or making burritos! MMMM I freaking love eggs!

lauren3101

I make scotch eggs with any leftover eggs. I use sausage meat bought from the supermarket but you could make your own.

4 eggs
8 sausages
30g breadcrumbs
1 tbsp garlic powder
1/2 tsp cayenne pepper (optional)
salt and pepper to taste

Hard boil the eggs, let them cool and then remove the skins of two sausages and wrap around an egg.

Mix the dry ingredients and roll the scotch eggs in it till fully coated, then bake in a preheated oven at 200 degrees for 25 minutes.

They last up to 4 days in the fridge and they can be frozen too. I eat them for breakfast as they work out to be 266 calories each and 26g of protein.

WhiteRabbit1313

I make scotch eggs with any leftover eggs. I use sausage meat bought from the supermarket but you could make your own.

4 eggs
8 sausages
30g breadcrumbs
1 tbsp garlic powder
1/2 tsp cayenne pepper (optional)
salt and pepper to taste

Hard boil the eggs, let them cool and then remove the skins of two sausages and wrap around an egg.

Mix the dry ingredients and roll the scotch eggs in it till fully coated, then bake in a preheated oven at 200 degrees for 25 minutes.

They last up to 4 days in the fridge and they can be frozen too. I eat them for breakfast as they work out to be 266 calories each and 26g of protein.

Mmmm...scotch eggs. The 26 g of protein makes it well worth it, too! Thanks for the recipe!

SoDamnHungry

All of these recipes sound pretty good...