It’s egg season! While most people would say it’s spring, those of us with chickens know it’s egg season. After a few months of few to no eggs — because hens don’t lay in the dark days of winter unless you force them by artificially lighting the hen house — most of us are really excited to see the ladies picking up their egg production.
But after a few weeks, it can become challenging to think of new things to do with all those eggs. So, here you go!
Main Dish Egg Recipes
This is my definition of “fast food.” Whenever we’ve been too busy to cook, we throw this together, stick it in the oven, and go finish doing whatever we were working on while it cooks.
If you really want to use a lot of eggs, this is the recipe for you! It uses seven — yes, 7 — eggs! When I had to go gluten-free in 2014, it was harder than I expected to figure out how to make my crustless quiche gluten free, but here it is! It is still just as quick and easy.
Side Dishes With Eggs
Although egg noodles fall into the “you can make that at home?” category, they really are super simple to make! And they tastes so much better than any egg noodles that you can buy. These can be made traditionally with unbleached flour or with rice flour for a gluten-free option.
You might want to bookmark this recipe for summer when it’s zucchini season! These make a healthy snack food or delicious side dish.
This is another recipe that I switched up after I became gluten free. After trying a number of different gluten-free flours, I ultimately settled on buckwheat, which is a terrible name because it has no relation to wheat that contains gluten.
Eggs for Breakfast
Not only do eggs have center stage as themselves in this main course breakfast dish, but they also are a major ingredient in the hollandaise sauce that is used to top them.
Does french toast really need an introduction? We usually make it at least once a week. Of course, you can easily make this gluten free by simply using your favorite gluten-free bread. Back when I could still eat gluten, I loved using a hearty whole-grain bread for french toast.
Desserts That Use Eggs
This recipe is from my first book, Homegrown and Handmade, and it was really the star! This was almost always the recipe I made on all of the morning shows because it can be whipped together in less than five minutes. And it would be a tough call to say whether I got more fan mail for this recipe or the quiche above. People loved both of them because they are delicious, simple to make, and impress guests.
Peanut Butter Chocolate Chip Muffins (GF, DF)
This recipe uses coconut flour, which is completely different than any other flour out there. If you ever tried to just sub coconut flour for another flour, you know you wasted a lot of ingredients because you only need a small fraction of coconut flour. Whether you or a loved one is gluten-free, this is a nice muffin to have for breakfast.
I discovered this recipe in a cookbook when I was in college a long time ago, and it has been a favorite ever since. Unfortunately, I have not figured out a GF option for it.
These traditional muffins are great as a snack or breakfast.
I made this recipe specifically for our Nigerian dwarf goat milk, which has higher butterfat than other breeds. It would also work great with sheep milk, which is higher butterfat. If you use other goat milk or cow milk, it will be a little thinner, but still delicious.
This is another great recipe to have on hand when zucchini season gets into full swing! No one will know that they are eating zucchini if you use yellow zucchini or if you peel your green zucchini. However, I think the little green speckles from the green zucchini skin give the cake an interesting look.
Flourless Peanut Butter Brownies (GF, DF)
After becoming gluten free, this became one of my favorite dessert recipes!
I created this bread pudding after having a disappointing experience in a restaurant. The server described a bread pudding that sounded out of this world. What we got was nothing special. I came home and threw together what I thought we were going to get in that restaurant!
We love pudding around here! We mostly eat vanilla pudding, but every now and then when we want something different, this is our go-to, especially in fall.
Years ago we had an intern who perfected this recipe by starting out with our goat cheese cheesecake recipe and adding pumpkin to it. It’s become our favorite Thanksgiving dessert.
Want a snack or dessert that has a little protein in it? Try this recipe!
When my children were home, we would always make these in the fall when the world was going pumpkin spice crazy. But if you’re a fan of cinnamon, etc, they are great any time of year.
Homemade Ice Cream
I created this recipe specifically for our high-butterfat Nigerian dwarf goat milk. If you are using other goat milk or cow milk, you will want to replace at least a cup of the milk with cream to make it richer and thicker.