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How To Freeze Eggs

Tags: Freezing Eggs, How To Freeze Eggs, Pioneer Living, What To Do With eggs

How To Freeze Eggs

Posted on 21 July 2013 by noelskitchen



 

The decision to plan meals monthly, has really helped us save not only money and time but the food we have doesn’t go to waste either. Eggs are something that we always have in the fridge. We bake with them, scramble them, eat them anyway possible but we always seem to have an abundance of eggs. What can you do with an abundance of eggs?

Freeze them!

How To Freeze Eggs

 Freezing eggs is really quite easy and takes no time at all.  What  we do, is take 8 to 10 fresh eggs,  and crack them all into a bowl.  Next, with a whisk, whisk them up really good just like you would do if you were making scrambled eggs. Try not to incorporate too much air into the eggs. 

How To Freeze Eggs

Once they are whipped up, pour them into a labeled quart sized ziploc freezer bag (I usually mark how many eggs are in the bag along with the date), making sure to try and get all the air out of the bag. You could also freeze them in a freezable container.
 
How To Freeze Eggs
 
Eggs can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.  
 
I lay the bags flat on a large baking sheet and put them into the freezer.  The next day, after they are all frozen completely, I simply remove the baking sheet and just put the ziploc bags back into the freezer.  To use, we generally just scramble up the whole bag but if you just want to use a few eggs at a time, use the egg conversion below.  * We brought a couple of frozen bags on our last camping trip. Not only did they not take up much room in the cooler, they also kept perishables cold. Once defrosted, use the eggs within 2-3 days.
 
Egg Conversions:
 

Whole Eggs

  • 3 whole eggs = 1/2 cup
  • 1 whole egg = 3 tablespoons
  • 1/2 whole egg = 4 teaspoons

 

 



Comments (3)

Homemade McGriddles

Tags: Bacon, Breakfast Sandwiches, , , Homemade Pancake Recipe, Sausage

Homemade McGriddles

Posted on 20 September 2012 by noelskitchen



Having breakfast for dinner on a busy weeknight is a family favorite at our house.  If I know our weekly schedule is packed with evening activities or if I’ve had a busy day at work and exhausted, breakfast is always a fast meal choice for us. It’s much healthier than swinging by the pizza place or a drive thru and I can still feed my family a healthy meal. These Homemade McGriddle sandwiches are a favorite and very versatile with ingredients. I always make a few extra and store them in the freezer for a  breakfast on the run because they keep well. Breakfast for dinner is not only delicious but a very frugal meal choice.

Directions:

  • Make your favorite pancake recipe. I use this Homemade Pancake Recipe. (you can make them small or big, it’s your choice.)
  • Cook your favorite turkey or beef sausage patties, or your favorite bacon
  • Scramble or fry your eggs.
  • Assemble pancake, egg, sausage or bacon, add a slice of cheese and top with another pancake.
  • Add a little bit of maple syrup in between. (optional)



Comments (1)

Homemade Spinach, Ham and Hashbrown Quiche

Tags: Back To School Recipes, Breakfast and Brunch Recipes, Cheddar, , , ,

Homemade Spinach, Ham and Hashbrown Quiche

Posted on 16 August 2012 by noelskitchen



Raising chickens, we always seem to have an abundance of fresh farm eggs in our fridge. So I’m always trying to figure out what recipes I can make to stock our freezer or to add a quick dish to our weekly meal plan.

On this week’s menu I planned to make a simple Homemade Spinach, Ham and Hashbrown Quiche. I used regular russett potatoes but if you have frozen potatoes in your freezer, those will work too. I like adding the potatoes in this recipe because it adds a nice little crunch and they hold up well.

This recipe does take a bit longer to make than my usual 30-minute dishes I share with you for a busy weeknight. You could certainly make it, and bake it ahead of time and reheat during the week. As I mentioned on my facebook page, I’m going to be making individual ones too in a muffin pan and freezing them. That way, the kids can simply pull out and microwave them.

This recipe was adapted from the Hashbrown Quiche recipe by Paula Deen (love her!) from her Breakfast Eggstravaganza show.

==============================================================================

Homemade Spinach, Ham and Hashbrown Quiche

Makes: 6-8 servings

Ingredients:

  • 2-3 potatoes, (3 cups) diced or shredded
  • 4 Tablespoons (1/2 stick) butter
  • 5 large eggs, beaten
  • 3/4 cup milk
  • 1 cup cooked ham
  • 1 cup fresh spinach leaves, chopped
  • 1 cup Cheddar and Monterey cheese mix, shredded
  • Salt and pepper
Directions:
  1. Preheat oven to 450 degrees.
  2. Finely dice potatoes. To make this recipe a little faster, I steamed the diced potatoes with a couple Tablespoons of water in the microwave for about 3-4 minutes.  I had a few Pampered Chef steamers in my kitchen that work great, but you can use a glass bowl covered with plastic wrap to help it steam.
  3. Add 4 Tablespoons of chopped butter on steamed potatoes, toss and then mash into the bottom of a greased9 -inch pie pan.
  4. Place in preheated oven for 25 minutes.
  5. While the crust is baking, in a bowl, mix beaten eggs, milk (I used whole milk instead of half & half), diced ham and fresh spinach, shredded cheese, salt & pepper. After crust comes out of oven, pour mixture over cooked hashbrown crust and return to the oven.
  6. Lower oven temp to 350 degrees and cook another 30 minutes until the quiche is light golden brown on top and puffed.


Comments (15)

Frittata Recipe~ A Great Way To Use Leftovers!

Tags: Baked Egg Recipes, Breakfast and Brunch Recipes, ,

Frittata Recipe~ A Great Way To Use Leftovers!

Posted on 02 June 2012 by noelskitchen



Frittata is a dish I’m surprised I don’t make more often and include it in my weekly menus. A Frittata can be as simple as throwing some eggs, cheese, and some veggies together and baked. I like to make Frittata using leftover ingredients from the fridge.  I added all of our favorite ingredients…fried potatoes, tomatoes, ham, bacon, green peppers, broccoli and of course, the eggs and cheese. Serve with a side of fresh fruit and you have a perfect meal for breakfast or dinner!

 

 Frittata Recipe

Ingredients:

  • 3-4 potatoes, washed and cut into small chunks
  • 1/2 medium onion, chopped finely
  • 1-2 tablespoons oil for cooking potatoes and onions (helps Frittata cook faster)
  • 4-5 strips of cooked bacon
  • 1/2 cup chopped ham
  • 1/4 green pepper, chopped
  • 1 cup broccoli crowns
  • 2 tablespoons butter for cooking green peppers and mushrooms
  • 8 eggs
  • 1/2 cup milk
  • 1 cup shredded cheese

Directions:

  1. Cook bacon {we like cooking in the oven}
  2. In a large skillet {that can be put in the oven} cook potatoes and onions until tender
  3. Remove from pan and set aside
  4. Chop ham, bell pepper, broccoli, set aside
  5. Add eggs and milk to a measuring cup or bowl and whisk until fluffy, add cheese and stir until combined
  6. After the bacon is done cooking, crumble
  7. Preheat oven to 350 degrees
  8. Add the potatoes, tomatoes, vegetables, ham and bacon to a medium mixing bowl and mix together.
  9. Pour egg mixture on top and stir slightly
  10. Pour into a 9 x 13 baking dish and place in oven
  11. Cook until the eggs are set on the bottom or knife inserted comes out clean, approximately 30-35 minutes.

Have you ever made a Frittata before? What do you put in yours?



Comments (1)

What’s For Dinner: 45 Minute Main Dishes~ Tomato Basil Garden Quiche

Tags: 45 Minute Main Dishes, , Quiche,

What’s For Dinner: 45 Minute Main Dishes~ Tomato Basil Garden Quiche

Posted on 16 May 2012 by noelskitchen



Easy enough meal for the family that can use leftover items from the fridge or fresh veggies from the garden to transform this meal into a tasty dish.

There are so many different ingredients to add to a quiche that makes me love them so much. Not to mention the fact that we are overwhelmed with fresh farm eggs from our chickens. You all know we love to serve breakfast for dinner. It’s not only a very budget family meal, it’s a very satisfying meal that’s quick and easy to throw all the ingredients together so you can spend more time with your family.

I have to admit, this was my first time making quiche with tortillas as a base. When I wrote out the meal plan, my intentions were to add some type of meat to the quiche like ham, but when I looked in my fridge, I had so many fresh veggies I omitted the ham and it paid off. We all enjoyed it and had some for breakfast the next morning.

Tomato Basil Garden Quiche

Serves: 6

Ingredients:

  • 6 to 8 6-in. flour tortillas
  • 1 cup tomatoes, diced
  • 1 cup green bell pepper, diced
  • 1/2 cup red onion, diced
  • 1 bunch (8 to 10) fresh basil leaves, roughly chopped
  • 8 eggs
  • 1 5-ounce can (2/3 cup) evaporated milk
  • 1/4 teaspoon dry mustard
  • 1 cup Cheddar cheese, shredded
  • Salt and Pepper to taste
Directions:
  1. Preheat oven to 350 degrees. Lightly grease a 9 x13 casserole baking dish.
  2. Carefully place tortillas in baking dish slightly overlapping until bottom is covered. (If a little goes up the sides, that’s okay.)
  3. Spread the diced tomatoes, green bell pepper, onion and basil evenly in the baking dish.
  4. In a medium bowl, whisk the eggs, milk, dry mustard, salt and pepper together. Add shredded cheese and mix until combined.
  5. Pour egg/cheese mixture in baking dish over vegetables.
  6. Bake in over for 18 to 22 minutes or till a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
 

Have you made quiche before? What kind is your favorite?



Comments (0)





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