12 Egg-cellent Recipes to Make the Most of a Dozen Eggs
Eggs are one of the most versatile ingredients found in kitchens around the world. Whether for breakfast, lunch, or dinner, the humble egg can star in a multitude of dishes, and when you have a dozen eggs on hand, the possibilities are virtually endless. If you’ve found yourself searching for recipes that utilize a dozen eggs, you’ve come to the right place. In this blog post, we’ll explore 12 delicious recipes that not only make good use of your eggs but also delight your taste buds. From hearty meals to delightful desserts, we’ve got you covered!
1. Classic Quiche Lorraine
Ingredients:
12 large eggs
1 cup heavy cream
1 cup milk
1 cup diced cooked bacon
1 cup shredded Swiss cheese
1 cup chopped onion
Salt and pepper, to taste
1 pre-made pie crust
Directions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, cream, milk, salt, and pepper.
3. Stir in the bacon, cheese, and onion.
4. Pour the mixture into the pie crust.
5. Bake for 35-40 minutes or until the filling is set and lightly golden.
6. Let it cool for a few minutes before slicing and serving.
This rich and savory quiche is perfect for brunch or a light dinner, allowing you to use up a significant amount of eggs while treating yourself to a delicious meal.
2. Egg Salad Sandwiches
Ingredients:
12 hard-boiled eggs, peeled and chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and pepper, to taste
1/4 cup chopped celery
1/4 cup chopped green onions
Bread or lettuce for serving
Directions:
1. In a large bowl, combine the chopped eggs, mayonnaise, mustard, lemon juice, salt, and pepper.
2. Fold in the celery and green onions.
3. Serve on bread for a sandwich or scoop onto lettuce leaves for a low-carb option.
This egg salad is creamy, tangy, and perfect for picnics, lunches, or as a snack. With a dozen eggs, you’ll have enough to feed a crowd!
3. Shakshuka
Ingredients:
12 eggs
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
2 cans (14 oz each) diced tomatoes
2 teaspoons cumin
1 teaspoon paprika
Salt and pepper, to taste
Fresh parsley, for garnish
Directions:
1. In a large skillet, sauté the onion and bell pepper until soft.
2. Add garlic, cumin, paprika, salt, and pepper; cook for an additional minute.
3. Pour in the diced tomatoes and bring to a simmer.
4. Make wells in the mixture and crack the eggs into them, cover, and cook until eggs are set.
5. Garnish with fresh parsley before serving.
Shakshuka is a vibrant dish full of flavor that showcases your eggs beautifully. It’s great for breakfast or a light dinner!
4. Traditional Spanish Tortilla
Ingredients:
12 large eggs
4 medium potatoes, peeled and thinly sliced
1 onion, thinly sliced
Olive oil
Salt and pepper, to taste
Directions:
1. Heat olive oil in a large skillet and cook the potatoes and onions until tender.
2. In a bowl, whisk together the eggs, salt, and pepper.
3. Drain the potatoes and onions, then mix them into the egg mixture.
4. In the same skillet, add a bit more olive oil, then pour in the egg and potato mixture.
5. Cook until the eggs are set, flipping the tortilla halfway through.
This rich and hearty dish serves well as a snack or as a main course, making it a perfect way to utilize those eggs.
5. Egg Drop Soup
Ingredients:
12 large eggs
6 cups chicken or vegetable broth
1 teaspoon ginger, minced
2 green onions, sliced
1 tablespoon soy sauce
Salt and pepper, to taste
Cornstarch slurry for thickening (optional)
Directions:
1. In a pot, bring the broth to a simmer.
2. Add ginger, green onions, soy sauce, salt, and pepper.
3. In a slow, steady stream, whisk the eggs into the broth.
4. If desired, thicken with a cornstarch slurry to reach the preferred consistency.
This comforting soup is quick to prepare and makes a delicious side dish or light lunch, perfect for chilly days.
6. Egg and Spinach Breakfast Casserole
Ingredients:
12 large eggs
1 cup milk
4 cups fresh spinach
2 cups shredded cheese (cheddar or mozzarella)
1 cup diced mushrooms
Salt and pepper, to taste
1 loaf day-old bread, cubed
Directions:
1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. In a greased 9×13 dish, layer the bread, spinach, mushrooms, and cheese, then pour the egg mixture over top.
4. Bake for 30-35 minutes or until eggs are set.
This hearty breakfast casserole is perfect for feeding a crowd, and it can be made ahead of time, allowing you to use your dozen eggs brilliantly.
7. Frittata with Vegetables and Cheese
Ingredients:
12 large eggs
1 cup milk
2 cups mixed vegetables (bell peppers, zucchini, tomatoes)
2 cups shredded cheese (your choice)
1/4 cup fresh herbs (basil, parsley, or chives)
Salt and pepper, to taste
Directions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Stir in the vegetables, cheese, and herbs.
4. Pour the mixture into a greased oven-safe skillet and bake for 30-35 minutes or until set.
A frittata is a simple yet satisfying option for breakfast or brunch and an excellent way to make use of fresh veggies along with your eggs.
8. Pavlova with Egg Whites
Ingredients:
6 egg whites
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon vinegar
1 1/2 cups heavy whipping cream
Fresh fruits for topping (berries, kiwi, etc.)
Directions:
1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. In a clean mixing bowl, whisk egg whites until soft peaks form.
3. Gradually add sugar and whisk until stiff peaks form, then fold in vanilla and vinegar.
4. Shape it into a round meringue on the baking sheet and bake for 1-1.5 hours.
5. Once cooled, top with whipped cream and fresh fruits.
This airy dessert showcases egg whites beautifully and is a stunning party treat, especially during summer months.
9. Cloud Eggs
Ingredients:
6 large eggs
Salt and pepper, to taste
1/2 cup shredded cheese (optional)
Fresh herbs for garnish
Directions:
1. Preheat your oven to 450°F (230°C).
2. Separate the egg whites from the yolks, placing the whites in one bowl and the yolks in another.
3. Whip the egg whites until fluffy and forms soft peaks, then gently fold in salt, pepper, and cheese if using.
4. Spoon the whipped egg whites onto a baking sheet, creating little nests for the yolks.
5. Bake for about 3 minutes, then carefully place a yolk in the center of each nest and bake for an additional 3–5 minutes.
These fluffy cloud eggs make for an impressive brunch dish, are quick to prepare, and are low-carb!
10. Lemon Curd
Ingredients:
6 large egg yolks
1 cup granulated sugar
1⁄2 cup fresh lemon juice
Zest of 2 lemons
1/2 cup unsalted butter, cubed
Directions:
1. In a saucepan, whisk together egg yolks, sugar, lemon juice, and zest over medium heat.
2. Cook until thickened, stirring constantly, then remove from heat.
3. Stir in butter until melted and smooth, then cool before refrigerating.
Lemon curd is a bright and tangy treat that can be used as a filling for pastries, cakes, or just enjoyed on toast.
11. Egg Foo Young
Ingredients:
12 large eggs
1 cup bean sprouts
1 cup shredded carrots
1/2 cup onions, chopped
1/2 cup cooked shrimp or chicken (optional)
Soy sauce, for serving
Oil for frying
Directions:
1. In a bowl, whisk the eggs and then fold in bean sprouts, carrots, onions, and meat if using.
2. Heat oil in a skillet over medium heat, then pour in some of the egg mixture to form a patty.
3. Cook until golden on both sides.
4. Repeat with remaining mixture.
Egg Foo Young is a delicious take on a Chinese classic that’s perfect for breakfast, lunch, or dinner.
12. Flan (Caramel Custard)
Ingredients:
6 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup sugar (for caramel)
1 teaspoon vanilla extract
Directions:
1. In a saucepan, melt the sugar until it turns amber, then pour into a flan mold or ramekins to create caramel.
2. Blend together eggs, sweetened condensed milk, evaporated milk, and vanilla until smooth.
3. Pour the mixture over the caramel and steam or bake in a water bath until set.
4. Chill before serving.
This decadent dessert allows for a silky texture and a delightful flavor, showcasing another way to make good use of your eggs.
Conclusion
When you find yourself with a dozen eggs, remember that they are not just for breakfast; they’re a gateway to creativity in the kitchen! From savory dishes to sweet delights, eggs can enhance your meals in numerous ways. Let these recipes inspire you to whip up delicious creations that help empty that carton of eggs while satisfying your culinary cravings.
Consider trying out several of these recipes throughout the week. Not only will you find a new appreciation for eggs, but you’ll also enjoy a variety of delicious meals. Happy cooking!