Egg Overload? My Go-To Recipes for Using Up a Homestead Egg Surplus (Kid-Approved & Freezer-Friendly!)

As the days get longer and the temperature warms up, my backyard hens have ramped up egg production. We get roughly 6-8 eggs per day, and by the end of the week, I can have almost three dozen eggs sitting on my counter! I couldn't even think about letting these go to waste; (Hello, they are worth good money if you sell them!) so I was determined to find a way to use them. We have two picky eaters in our home, but I wanted them to benefit from all the good nutrition that comes from farm-fresh eggs. I have made breakfast casseroles that we freeze to take camping or on vacation, breakfast burritos that microwave for easy kid-friendly breakfasts, and egg salad for a grab & go lunch. In this post, I’m sharing egg recipes (freezer-friendly and picky eater-approved), storage tips, and creative ways to make the most of your flock’s hard work.

Egg accumulation is dependent on a few things: flock size, breed, time of year, and stress. Most hens will lay approximately 250-300 eggs per year! Hens will lay the most eggs within the first year of life, and egg production will decrease over time. I only have one hen left from my first flock 4 years ago, Chicken Becky, she is no longer egg-producing. Many retailers will only sell birds in lots of 6, keep this in mind when considering starting a backyard flock. I like to mix and match so I can get a rainbow of egg colors! Breed will determine temperament, egg color, and egg production. A few of the most docile breeds include Australorp, Easter eggers, and Ameraucana. I like to get my chickens early in the year, like April/May. This will allow them time to lose their downy feathers (baby chicks soft fluffy feathers) and grow into their full plumage before the winter months. Egg production slows during the winter months due to a chickens biological clock, less daylight hours=conserve energy. Hens need to maintain their body temperature, if its cold out, their focus switches to conserving energy instead of egg production. If you are thinking about raising chickens, consider doing a little research first to determine what breeds will meet your needs.

Storing your flocks bounty is extremely important! Let's talk about a few ways to store them. Unwashed, freshly gathered eggs can be stored at room temperature for up to 4 weeks. I like to gently write the date I gathered the egg on the bottom so I can ensure I'm eating the oldest eggs first. Washed, fresh eggs need to be refrigerated and stored properly. Once an egg gets wet, it loses its natural protective coating, or "bloom." Eggs can be stored in the fridge for 3-5 weeks.

Now that your eggs are safely stored and ready to go, let’s talk about the fun part—turning that abundance into delicious, freezer-friendly meals the whole family (even the picky eaters!) will love.

The recipes below can be altered to your family's taste, have fun with it, and try new ways to incorporate healthy foods!

1. Breakfast Casserole- This is one of my favorites! I make 1-2 breakfast casseroles at a time and freeze them until ready. We take these with us camping, as well as on vacation (eating out on vacation is expensive!), for an easy breakfast option. I like to use disposable foil pans like these, https://amzn.to/4dOkKFv, to make clean up a breeze!

   Ingredients:

   1. 10-12 oz breakfast meat of choice (Sausage, Bacon, Ham)

   2. 8-10 Large Eggs

   3. 1 1/2 Cups 2% Milk (You can use whole milk if you prefer)

   4. 1/4 TSP Pepper

   5. 1/4 TSP Salt

   6. 8 oz Hashbrown potatoes (Thawed and patted dry)

   7. 1 1/4 Cup Shredded Sharp Cheddar Cheese

      To Make:

      1. Preheat your oven to 350 degrees

      2. Grease an 8x8 pan

      3. In a large bowl, whisk together the eggs, milk, salt, & pepper

      4. Add the hashbrowns, meat, and 1 cup of cheese. Stir to combine.

      5. Pour into pan. Cover with Foil. Bake covered for 1 hour.

      6. Remove from oven, remove foil, sprinkle the remaining 1/4 cup of cheese on top and return to oven to bake for an additional 10 mins.

      7. The top should be slightly brown and the eggs should no longer be wet in the middle. Remove from the oven and let rest for 10 mins.

      8. If eating, enjoy! If freezing to use at a later date ensure the casserole is cooled completely, wrap tightly to prevent freezer burn, and freeze for up to 3 months.

      9. To reheat: From Thawed: preheat oven to 350 degrees, cover with foil to prevent drying out and bake until cooked through.

2. Breakfast Burritos- These are my go-to morning breakfast most of the week! They are so easy to make, reheat in a minute or less, and super kid-friendly. I make these in batches of 12 and freeze until use. You can add as many or as few ingredients as you want, making these an easy choice for those picky eaters!

   Ingredients:

   1. 12 soft taco flour tortillas (these are my favorites: https://amzn.to/43SDD5L )

   2. 12 strips of cooked Bacon (you can also use sausage or ham)

   3. 10-12 large eggs

   4. 1 cup Shredded cheddar cheese

      To Make:

      1. In a large bowl, crack and scramble the eggs. Empty into the skillet and cook until cooked through. **Note: leave the eggs a little wet. This helps when reheating so the eggs don't dry out.

      2. Spread 12 tortillas on the counter

      3. Place one piece of bacon in the middle of each tortilla

      4. Add scrambled eggs

      5. Add shredded cheese

      6. Wrap to your liking. I like to fold under one end to prevent ingredients from falling out.

      7. Wrap in parchment paper, then wrap in aluminum foil. This helps to prevent freezer burn.

      8. Freeze up to 3 months

      9. To reheat: Remove foil and parchment paper, wrap in paper towel, microwave for 45 secs-1 min.

3. Egg Salad- This is one of our favorites for the summer! It's easy to take on the go, camping, hiking, boating, etc. We eat ours with crackers, but you could easily use pita bread, buns, or wraps.

   Ingredients:

   1. 6 eggs- boiled, cooled, & shelled

   2. 1/4 cup red onion

   3. 1/4 cup mayonnaise

   4. 1 TBSP dijon mustard

   5. 2 TBSP parsley- finely diced

   6. 1 TSP lemon Juice

   7. Salt & Pepper- to taste

      To Make:

      1. Slice cooled eggs to preferred size (I like mine on the smaller side)

      2. Add eggs, onion, parsley, mayonnaise, mustard, lemon juice, salt & pepper to a large bowl and stir until well combined

      3. Enjoy!

These are just a few of my favorite recipes! Let me know if you try any of these recipes and what you used for fillers. I'm always looking to try new things!

Here are a couple more ideas to help you use up those extra eggs:

1. Homemade Mayo

2. Homemade Egg Noodles

3. Hard boiled eggs for salads, on the go breakfast

4. Biscuits & Gravy Egg casserole

5. Omelets

6. Deviled Eggs

7. Muffin Tin Egg Bites

8. Quiche

9. Pickled eggs

10. Fried Rice

Too many eggs might seem like a challenge at first, but with the right recipes and storage tips, it quickly becomes a blessing. Whether you’re prepping ahead with freezer meals, sneaking nutrition into picky eater favorites, or swapping eggs with a neighbor down the road, you’re making the most of what your hens so generously provide. I hope these ideas help you use up every last egg and maybe even bring a little more joy to your kitchen. If you’ve got a go-to egg recipe or creative tip, I’d love to hear it!

Here’s to living simply, growing wildly, and vibing fully.

Until next time,

Nicole