This is the time of year that eggs go on sale - Sedar and Easter holidays seem to call for lots of egg recipes as part of the celebrations.

So we can really stock up because of the affordable prices. But what do we DO with all these eggs - you can only eat so many egg recipes and so many hard boiled eggs before you're saying "ENOUGH already!"

Well, one thing you can do right off the bat is gather ice cube trays and use them to freeze your eggs. Just crack one egg into each ice cube space. Then freeze. When frozen, pop them out of the trays and place the egg cubes in freezer containers. They'll store well this way for up to 3 or 4 months.

When ready to use, just remove the number of eggs you need, place them in a covered container in the fridge, and allow to thaw. You'll find no difference from fresh eggs in baking or cooking results with these previously frozen eggs.

And then consider a bake day - bake lots of cookies and cakes and freeze them (the cakes un-iced) as well. On one of your super-busy days you'll be thrilled to have a dessert ready and waiting in the freezer.

Finally, consider whipping up a special egg dish for a Sunday breakfast. So many egg frittatas, quiches, gratins and casseroles can be made a day before and kept in the fridge until needed. Here is one such recipe - a favorite at our house. And now that you know what to do with extra eggs, take advantage of your supermarket sales and stock up!

Monterey Jack & Egg Casserole

Ingredients:
1 loaf (16 ounces) unsliced French bread with crust removed
2 cups shredded Monterey Jack cheese
1 3/4 cups shredded sharp cheddar cheese
1 (8-ounce) package cream cheese, cut into small cubes
1 (4-ounce) can chopped green chili, drained
10 eggs
1 cup milk
1 cup half and half
3/4 teaspoon dry mustard
1 dash ground red pepper


Directions:

Preheat oven to 350°F. Tear bread into chunks (approx. 10 cups). In a greased shallow 3 quart casserole or 9x13 baking dish, arrange bread chunks evenly. Sprinkle with the 3 cheeses. Top with green chilies. In a large mixing bowl, beat eggs until just mixed. Stir in milk, mustard and red pepper. Pour egg mixture over cheese and bread. Cover and chill for several hours or overnight. Bake uncovered for 55 to 60 minutes or until knife inserted comes out clean. Let stand 10 minutes before serving.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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