Breakfast for supper is always a taste treat when you have extra eggs to use. Eggs also make excellent main dishes. Consider eating them for supper as an omelet, frittata or in a quiche. They can be made with a variety of meat, vegetables, and cheeses and help you use other leftovers in your refrigerator.
Here is a basic quiche recipe that we used when catering the Extension Association Meeting in May.
3/4 cup half n half, 4 eggs, 1 cup grated cheese beaten together. In an unbaked pie shell place about 1 1/2 cups of your choice of cube meat and vegetables combination. Saute the vegetables to soften them and reduce cooking time. Pour the egg and cheese mixture over and bake at 350 degrees Fahrenheit for about 1 hour or until set.
Gain extra storage time by boiling the eggs. Hard-cooked eggs, will keep in their shell for 7 days in a clean covered container in the fridge. They make a quick high quality protein source for a meal such as in main dish salads and sandwiches.
Raw eggs can also be removed from their shells and beaten then frozen in ice cube trays and saved to use in baked goods. Freeze one egg per cube, so you will not have to measure when you bake.