From egg obsession to culinary blessing

I have a confession to make. I hoard eggs. There I said it. Currently, between two refrigerators, I count seven dozen and it isn’t even Easter. Why? Well, it has always been important to me to have several dozen on hand for breakfasts and bakingbut when the price of eggs sky-rocketed last winter something in me snapped. When I find a sale on eggs I buy as many as I can (just this past week CVS had large eggs for 99 centslimit two per customer, thank goodness.) To make a long pathetic story short, I have lots of eggs to use up.

Here’s my strategy. A few dozen will be hard-boiled for egg salad and for topping green salads, or, for a quick snack (I put the cooked eggs back in the carton and mark it with an X so there’s no confusion.) I also have several decadent dessert recipes that use a boatload of eggs. Guess I’ll be making those.

With the remaining stash I’ll prepare some favorite baked egg dishes. Savory and satisfying, these easy recipes are delicious any time of day, for breakfast, brunch, lunch or dinner. Not only are they a great way to use up excess eggs, but also vegetables, meats and cheeses. Alright, I’m obsessed with cheeses, too, but that’s another story.

Tex-Mex Egg Casserole

10 eggs

1/2 cup all-purpose flour

1 tsp. baking powder

1/2 cup butter, melted

4 cups Monterey Jack cheese

1 (24-ounce) carton large curd cottage cheese

1 (4-ounce) can chopped green chiles, drained

Picante sauce (optional)

Directions: In large bowl, whisk eggs. Stir in flour, baking powder and butter till all incorporated. Add cheeses and chiles and stir well. Pour mixture into greased 13×9-inch baking dish. Bake, uncovered, at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake another 30 minutes or till bubbly and golden brown. Serve with picante sauce, if desired. Serves 10 to 12.

Spinach and Sausage Frittata

1/2 pound Italian sausage links

1/2 pound fresh mushrooms, sliced

1/2 cup minced onion

2 T. olive oil

1 (10-ounce) package frozen chopped spinach, thawed and drained

6 eggs, slightly beaten

1 cup grated Romano cheese

1 cup shredded provolone cheese, divided

2 cloves garlic, minced

1 tsp. dried basil or 1 to 2T.fresh basil, minced

1/2 tsp. dried marjoram

1/4 tsp. pepper

Directions: Remove casings from sausage. Brown sausage in large skillet, stirring to crumble. Drain well and set aside.

In same skillet, saut mushrooms and onion in olive oil till lightly browned. Stir in spinach and cook 3 minutes. Set aside.

In large bowl combine eggs, 2/3 cup Romano cheese, 1/3 cup provolone, garlic, basil, marjoram and pepper. Add sausage and spinach/mushroom mixture and stir well to combine.

Pour into a greased 10-inch pie plate. Sprinkle with remaining Romano and provolone cheeses. Bake in 350 degree oven 30 to 40 minutes or till browned and set. Serves 8 to 10.

Broccoli Cheese Pie

Crust:

1 cup shredded Cheddar cheese

3/4 cup all-purpose flour

1/2 tsp. salt

1/4 tsp. dry mustard

1/4 cup butter, melted

Filling:

1 medium onion, chopped

1/4 pound fresh mushrooms, sliced

1 T. butter

2 T. flour

1 cup half-and-half

1 tsp. salt

1/4 tsp. ground nutmeg

1/8 tsp. pepper

2 cups chopped cooked broccoli

3 eggs, slightly beaten

Directions: In medium bowl, combine crust ingredients using a pastry blender or fork. Press evenly into bottom and up sides of a 10-inch pie plate.

In medium skillet saut onions and mushrooms in 1 tablespoon butter till tender. Stir in flour. Add half-and-half, 1 teaspoon salt, nutmeg and pepper. Simmer 1 minute. Add broccoli and eggs and blend well.

Pour mixture over crust in pie plate. Bake in 400 degree oven for 15 minutes; reduce heat to 375 degrees and bake another 20 minutes or till set. Serves 8 to 10.