16 Delicious Ways to Use Up All Those Extra Eggs in Your Fridge

Put a dent in your egg surplus. 

We've all been there: A bit overzealous on your last grocery run, you purchased more eggs than you know what to do with. Whether you forgot you already had a carton in your fridge, or made ambitious plans to cook an omelet each morning but ended up blending smoothies instead; you may find yourself with a lot of eggs about to expire. Even though refrigerated eggs stay fresh for several weeks beyond their sell-by or expiration date, they don't last forever.

Sure, you could get an early start on your Easter prep, but you're probably better off using surplus eggs for something more practical, like whipping up a drool-worthy frittata for your next breakfast, or baking a cake for your upcoming neighborhood potluck. Never fear! We'll give you these recipes along with several more ideas for using up those extra eggs.

Recipes That Use a Lot of Eggs

No onesies or twosies here: We gathered recipes that use at least six eggs—ranging from group brunch favorites like French toast casserole, to weeknight family dinners such as pasta carbonara. Each dish really lets those extra eggs shine, ensuring no egg is left behind.

Keep reading for 16 different sweet and savory recipes that will use up a bunch of eggs handily.

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Spinach and Goat Cheese Frittata

Spinach and Goat Cheese Frittata
Marcus Nilsson

Ideal for an at-home brunch with pals, this recipe calls for 10 large eggs. It's a frittata filled with fresh spinach and goat cheese crumbles, but feel free to add your favorites, such as mushrooms, crunchy bell peppers, or diced ham.

02 of 16

Green Goddess Egg Salad

Green Goddess Egg Salad
Bulk up your BLT with this classic egg salad freshened up with basil, parsley, and chives. Get the recipe.. Marcus Nilsson

Use up a dozen eggs with this healthy recipe, a lighter take on traditional egg salad. Great solo or on a sandwich, this version is packed with fresh herbs, lemon juice, and a smidgen of Dijon mustard.

03 of 16

Homemade Pasta Carbonara

Easy pasta recipes - Pasta Carbonara
Gemma Comas

This classic pasta dish calls for four egg yolks to get that creamy, glossy sauce that carbonara is known for. To use even more eggs (three more, to be exact), consider making your own pasta from scratch.

04 of 16

Deviled Eggs, Four Ways

Deviled Eggs, Four Ways
Ellen Silverman

Deviled eggs aren't just for Easter brunch. This recipe, which includes four different deviled egg toppings, uses 12 eggs and has something for everyone. Serve this assorted platter at your next big brunch or party, and your guests will love it!

05 of 16

Shakshuka With Kale

Shakshuka (Baked Eggs) With Kale
Take breakfast-for-dinner to new heights by baking eggs nestled in a mixture of marinara sauce and kale. Get the recipe. Charles Masters

This North African dish, also popular in the Middle East, uses eight eggs. While shakshuka often contains several spices—think cumin, paprika, and cayenne pepper—this milder version is made with staples like jarred marinara sauce and Feta cheese crumbles.

06 of 16

Baked Eggs With Spinach and Tomatoes

Baked Eggs With Spinach and Tomatoes
Hector Manuel Sanchez

Part egg casserole, part baked egg dish—maybe even part frittata—this meal is obviously egg-centric. In fact, this savory dish, which calls for the yolks to be kept whole, uses an impressive eight eggs and is bound to be a breakfast hit.

07 of 16

Spanish Omelet With Potatoes and Chorizo

Spanish Omelet With Potatoes and Chorizo on a Plate Next to a Side Salad
Ngoc Minh Ngo

If you enjoy a good frittata, you'll dig this frittata-like Spanish omelet filled with potatoes and chorizo. Here, the eggs take on more of a cake-like consistency because the whole dish is baked in the oven. Even though eggs are the star, you'll enjoy this dish any time of day.

08 of 16

Goat Cheese Omelet

Goat Cheese Omelet
Jose Picayo

If traditional omelets are more your speed, try this version packed with goat cheese and scallions. It calls for eight large eggs, and is large enough to feed four people.

09 of 16

Crustless Mini Quiches

Crustless Quiche
Aubrie Pick

While the flaky crust is arguably one of the best parts of a quiche, these crustless mini-quiches filled with bacon, sweet potato, and Swiss chard really put the eggs on center stage. Use a muffin tin to make a dozen quiches for yourself (Store them in the refrigerator for several days if you're looking for a quick and easy breakfast!) or serve them the next time you entertain a large group.

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Bacon, Egg, and Cheese English Muffin Strata

Breakfast ideas with eggs - Bacon, Egg, and Cheese English Muffin Strata
Brie Passano

In the market for a big-batch brunch dish guaranteed to wow your guests? Look no further than this strata packed with bacon, American cheese, and English muffins. It's basically a large version of the classic bacon, egg, and cheese sandwich; so you really can't go wrong.

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Greek Lemon Soup With Chicken

Greek Lemon Soup with Chicken
Romulo Yanes

This classic Greek recipe—also known as avgolemono—gets its pale yellow color from six large egg yolks used to make the broth. It also has orzo, fresh lemon juice, and shredded rotisserie chicken, making it also a great way to use up that leftover rotisserie chicken in your fridge.

12 of 16

Baked Egg Tartlets With Butternut Squash and Ricotta

Baked Egg Tartlets With Butternut Squash and Ricotta
These bright, beautiful tartlets are perfect for brunch. The puff pastry bakes into crisp, flaky layers, the squash softens, and the egg whites set. Feel free to top with your favorite herb, whether that be chives, dill, or parsley. Get the recipe: Baked Egg Tartlets With Butternut Squash and Ricotta. Caitlin Bensel

These serving-sized tartlets are perfect for your next brunch. Each buttery puff-pastry base is spread with ricotta and then topped with thinly-sliced butternut squash and an egg yolk. If you'd rather make a full-sized tart, simply crack your eggs into the four corners of the crust instead.

13 of 16

Crispy Bacon and Egg Tacos

Bacon and Egg Tacos Recipe
Andrew Purcell

Is there anything better than starting the day with a round of breakfast tacos? This four-serving recipe calls for a filling made of bits of crispy bacon, fluffy scrambled eggs, creamy avocado, and bold hot sauce. The pickled radish and cilantro topping adds a fresh twist.

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Bread Pudding With Fruit Compote

Bread Pudding With Fruit Compote
Top this custardy dessert with a warm compote made from orange juice, apricots, raisins, and cherries. Get the recipe: Bread Pudding With Fruit Compote. Con Poulos

In the mood for something comforting and cozy? Try this challah bread pudding served with an apricot, raisin, and cherry compote. This dish calls for eight large eggs, and is a great way to use leftover bread before it gets stale.

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French Toast Casserole

French Toast Casserole
Charles Masters

If French toast is more your speed, you'll have a hard time resisting this casserole packed with thick slices of bread, raisins, pecans, and plenty of maple syrup. A great Sunday morning family breakfast, this sweet dish uses eight large eggs, making a substantial dent in your egg stash.

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Glazed Lemon Pound Cake

Glazed Lemon Pound Cake
José Picayo

This classic lemon pound cake topped with a sugary glaze is a sweet way to use half a dozen large eggs. The best part? You're left with a crowd-pleasing dessert that's perfect for your next celebration.

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