Last week, eggs were 10 dozen for $10 at King Soopers. Since that’s even lower than they were at Easter, I bought 10 dozen. That is a lot of eggs!! But we won’t have to eat that many eggs right now… most of them are destined for the freezer.
You can freeze eggs to use later for baking or scrambled eggs and here is a good explanation.
We really like to freeze eggs in breakfast casserole form. This recipe is one of our favorites. It’s very adaptable to what you have on hand and/or your family’s tastes. You can use ham, bacon or sausage… or no meat at all. It’s also yummy with broccoli, mushrooms, onions or peppers… or no veggies at all. The type and amount of cheese can also be varied.
This batch I had ham and onions to use up and multiplied the recipe times 4.
1 dozen eggs, lightly beaten
8 slices bread
2 cups milk
1 to 1 1/2 cups meat, cooked and diced
1 to 1-1/2 to 1 cup veggies
1-3 cups shredded cheese
Cube bread and mix gently with remaining ingredients. The original recipe lists no seasonings and I do add 3/4 teaspoon salt and 1/4 teaspoon pepper.
To bake now: Pour into a 13 x 9 pan that has been sprayed or buttered. Bake at 350 degrees for 45-50 minutes.
To freeze: Pour into Ziploc bags and seal. A good way to freeze food in zipper bags is to arrange them on a sheet pan and freeze them flat. When frozen this way, the bags will stack nicely in your freezer. Here they are, frozen, stacked and ready to return to the freezer.
To cook from frozen: Place frozen Ziploc bag onto a plate to catch any drips and thaw overnight in fridge, pour into prepared pan and bake as above.