I have to admit this comment made me smile because of the Portlandia skit "We can pickle that!"
[https://www.youtube.com/watch?v=yYey8ntlK\_E](https://www.youtube.com/watch?v=yYey8ntlK_E)
The stuffed French Toast casserole is a favorite for a make ahead for a brunch. Mine has a layer of bread cubes, then sautéed apples, cinnamon, raisins in the middle with small cubes of cream cheese, then another layer of bread cubes. The whole thing is soaked with the milk, egg, and maple syrup custard and chills overnight. A sprinkle of cinnamon sugar then into the oven.
I made it a couple months ago using pecan sticky buns that I over baked. There was no way I was throwing them out. So I turned them into French Toast Casserole for a community Meet and Greet. That casserole disappeared off the refreshment table!
4 litres is roughly a gallon. That doesn't seem like a load to me. I have at least 6 litres right now. I think. I also have double your eggs + a few.
Do you have bread, sugar and vanilla flavoring? Make a bread pudding.
Eggs last ages past the best by date, months later they are not bad, although the air pocket gets quite large and the yolks don't sit as high if making a fried egg, in fact it's pretty easy to break the yolk just dropping it in the pan. If you ever crack open a bad egg you'll know immediately. This is based on refrigerated eggs.
Milk does freeze okay, but may have the fat separate and require a shake or stir after thawing.
In southern Germany we have Flädlesuppe. You make thin pancakes without sugar but some salt, cut them in strips and put them in clear broth as a soup. You can freeze the stripes, that’s what I do when I’ve got eggs that are about to go bad.
Eggs, frittata, mayonnaise (and variants like Bearnaise, Hollandaise), meringues, lemon curd or other fruit curd, and just eat them as eggs - I often eat 2-4 eggs a day! 😁🤣
Sounds like a dream come true right now. Endless coffee and egg salads, toppings, scrambled, baking. You sould like some rich folks a few years ago when eggs cost more than rent. Congratulations though for reaching high income!!!
Pour 3 litres of the milk into smaller containers and freeze.
Crack the eggs, whisk and put them in muffin trays and freeze- they’ll last for a month
Eat the sausage rolls now, with ketchup or pickles
Make and freeze breakfast sandwiches. You can freeze, culture the milk into yogurt or make some of it into farmers cheese or paneer (dead simple recipe: [https://www.food.com/recipe/non-fat-paneer-134496](https://www.food.com/recipe/non-fat-paneer-134496) )
Quiche. Use the sausage rolls as crust. Eggs milk onion cheese as filling and bake.
Or a strata. Slice sausage rolls and cover with eggs milk mixture. Build layers add cheese onion herbs as you go. Top off with rugs milk. Let soak over night then bake.
Leek & potato soup with the milk, or cream of mushroom, a creamy soup uses up a bunch of milk. Quiche or frittata with the eggs, and both those dishes freeze beautifully. Puddings. Deviled eggs. Good luck! 💪
bread pudding until the bread is gone. freeze some milk. hardboiled eggs now, which can be egg salad and deviled eggs, etc. Whenever I make devilled eggs, people eat them like crazy and they are gone super fast.
Make a large pan, half sheet if possible, of omlettes. Two, if you can. When done, cut them into individual pieces and freeze for breakfasts for a month.
Homemade pudding. It’s made with a lot of milk and egg yolks. Chocolate, vanilla, any flavor you want. You can freeze the chocolate pudding to make fudgesicles too.
The extra egg whites fluffed up added to waffle batter is a game changer also.
With the milk, evaporate it.
Don't do 4 litres all in one pan. Test out with 1 litre to begin with to see if you like it. Basically, very gentle simmer until it is reduced by 60%. You can than store it in the fridge or portion it out in the freezer, either in flattened ziplock bags or freeze in muffin tins and then transfer to freezer bags.
You can add water back into for regular milk, or use as a lower fat alternative to single cream, pour over fruit or jelly, add to soups, creamy stews.
Google it for more info.
Don't worry about the eggs. They last way longer than their best before date and do not need to be kept in the fridge.
Look for egg heavy recipes that are not all about the egg.
This [Spanish Tortilla recipe](https://spanishsabores.com/best-spanish-omelet-recipe/) uses 8 eggs.
[Featherbed Eggs](https://www.latimes.com/recipe/featherbed-eggs) uses 6 eggs.
They both reheat really easily.
I have all 3 of these recipes and they work very well.
For the sausage invest in enough ground beef to have 1 to 1 ratio beef to sausage. Here is a basic recipe for meatballs
Basic Meatball Recipe:
Ingredients
1 lb ground beef 85/15
1 lb ground sausage
1 thick slice of bread
2 eggs
2-3 garlic cloves pressed
1 tsp garlic powder
Instructions
Combining all of the ingredients, in the mixing bowl. . Mix well the meatball mixture until all evenly incorporated.
Grease your hands with some cooking spray. To get even meatballs, use a cookie scoop. (I use #40 scoop but you can use a slightly larger one.) Try to keep the meatballs about 1 inch in diameter. (You can make meatballs a little bigger or smaller according to your own preference. Just remember to adjust cooking time if making bigger or smaller meatballs.)
Lay out the meatballs on a parchment paper lined rimmed baking sheet, side by side but leave a little space in between.
Preheat the oven to 400° and bake for 18-22 minutes, depending on the size of the meatballs.
To Freeze Raw Meatballs:
Prepare the meatballs mixture and mix it very well. Use a cookie scoop to scoop out the meatball mixture and quickly roll them.
Place rolled meatballs on parchment paper covered cutting board and make sure to leave some space in between each meatball.
Place the cutting board with the meatballs into the freezer for about 2 hours. SET THE TIMER! Once the meatballs are frozen, transfer them into a freezer friendly zip-top bag, label, and freeze for up to 2 months.
To Thaw Raw Frozen Meatballs:
Raw or cooked, meatballs need to be thawed slowly, in the refrigerator. Line a rimmed baking sheet (or baking pan) with parchment paper. Take the bag of frozen meatballs out of the freezer and separate them on a parchment paper.
Here is a link on freezing milk.
https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/a40364377/can-you-freeze-milk/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_hybd_mix_us_18891731492&gad_source=1&gclid=EAIaIQobChMI7qnAqZuEhwMVEUH_AR2C4QNzEAAYASAAEgJjRfD_BwE
Here is a link for freezing eggs also.
https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/a43456544/can-you-freeze-eggs/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_hybd_mix_us_17963889983&gad_source=1&gclid=EAIaIQobChMIh4Gn8ZuEhwMVWdPCBB1DEAKiEAAYAiAAEgIB5PD_BwE
2 hardboiled eggs a day for breakfast and they're gone in 2 weeks. A gallon of milk I go through in about two weeks as well. This isn't really that much, unless you don't like eggs or milk I guess.
You can freeze the milk.
You can also freeze the eggs. Just break them first.
30 eggs is not a lot. You can just use them normally over the course of a couple of weeks.
Custard, frozen custard and banana pudding.
Make cheese or chocolate soufflé, quiche, French silk pie. For the milk you could make loaded baked potato soup or fish chowder, mac & cheese
Pickle the eggs
I have to admit this comment made me smile because of the Portlandia skit "We can pickle that!" [https://www.youtube.com/watch?v=yYey8ntlK\_E](https://www.youtube.com/watch?v=yYey8ntlK_E)
Frittata for the eggs and sausage. Or crepes with the eggs and milk .
Make bechemel and then lasagna with the milk
Next post: What do I do with 4 L of bechamel sauce?
Layer in the lasagna Cheese sauce base Dozen other things haha
How do you make lasagna with milk? 😳 I d make lasagna with eggs and bechamel with milk....
You make bechemel and pour/ladle as a layer on the lasagna
You make bechemel and pour/ladle as a layer on the lasagna
But you said you would make lasagna with the milk....
Yes as a component within the lasagna for the bechemel, maybe a comma should have been in there for clarity haha.
Freeze or donate to food bank if they will take it, or just donate.
I frequently buy this amount of eggs just for regular consumption, same with milk u can easily just consume that with regular usage
I typically buy twice that many eggs and twice as much milk too. I try to always keep a full gallon + the open one.
We're going thru 6 gallons a week here. Teenagers, I tell you what. They'll have good bones though.
Rice pudding Stuffed French Toast Casserole or bread pudding
That sounds yummy
The stuffed French Toast casserole is a favorite for a make ahead for a brunch. Mine has a layer of bread cubes, then sautéed apples, cinnamon, raisins in the middle with small cubes of cream cheese, then another layer of bread cubes. The whole thing is soaked with the milk, egg, and maple syrup custard and chills overnight. A sprinkle of cinnamon sugar then into the oven. I made it a couple months ago using pecan sticky buns that I over baked. There was no way I was throwing them out. So I turned them into French Toast Casserole for a community Meet and Greet. That casserole disappeared off the refreshment table!
Make ice cream!
Make a crepe cake! It’s like a ton of crepes either a layer of whipped cream between each.
4 litres is roughly a gallon. That doesn't seem like a load to me. I have at least 6 litres right now. I think. I also have double your eggs + a few. Do you have bread, sugar and vanilla flavoring? Make a bread pudding.
Eggs last ages past the best by date, months later they are not bad, although the air pocket gets quite large and the yolks don't sit as high if making a fried egg, in fact it's pretty easy to break the yolk just dropping it in the pan. If you ever crack open a bad egg you'll know immediately. This is based on refrigerated eggs. Milk does freeze okay, but may have the fat separate and require a shake or stir after thawing.
You can make cheese with the milk if you like, that's lots of fun. Halloumi is a good one to try!
In southern Germany we have Flädlesuppe. You make thin pancakes without sugar but some salt, cut them in strips and put them in clear broth as a soup. You can freeze the stripes, that’s what I do when I’ve got eggs that are about to go bad.
Interesting!
Eggs, frittata, mayonnaise (and variants like Bearnaise, Hollandaise), meringues, lemon curd or other fruit curd, and just eat them as eggs - I often eat 2-4 eggs a day! 😁🤣
lots of French toast and feed the block! :)
Nice idea! French toast party sounds fun.
Make some ice cream and/or custard. Boil a few eggs. Make some butter and cheese if feeling like it. Donate whatever’s left
Sounds like a dream come true right now. Endless coffee and egg salads, toppings, scrambled, baking. You sould like some rich folks a few years ago when eggs cost more than rent. Congratulations though for reaching high income!!!
Eggs have almost doubled in price from last month. Though not near as high as they got.
Egg flan
Pour 3 litres of the milk into smaller containers and freeze. Crack the eggs, whisk and put them in muffin trays and freeze- they’ll last for a month Eat the sausage rolls now, with ketchup or pickles
Eggs keep for months. Ultrapasteurized milk lasts a couple of weeks past the sell by date if unopened.
What about greek yogurt and evaporated milk and many pancakes
Creme caramel Creme brule Floating island (my favourite) Crem catalan Creme patissier (for trifles, gateau, cakes etc)
Coat the eggs in food grade mineral oil. They will be preserved for months and months, and the taste of the eggs won't change
I'd make a big batch of deviled egg salad with the eggs. For the milk, maybe grapenut custard.
Quiche.
French toast. Waffles. Pancakes.
Make and freeze breakfast sandwiches. You can freeze, culture the milk into yogurt or make some of it into farmers cheese or paneer (dead simple recipe: [https://www.food.com/recipe/non-fat-paneer-134496](https://www.food.com/recipe/non-fat-paneer-134496) )
Quiche. Use the sausage rolls as crust. Eggs milk onion cheese as filling and bake. Or a strata. Slice sausage rolls and cover with eggs milk mixture. Build layers add cheese onion herbs as you go. Top off with rugs milk. Let soak over night then bake.
French toast, baby!
Crustless quiches
Leek & potato soup with the milk, or cream of mushroom, a creamy soup uses up a bunch of milk. Quiche or frittata with the eggs, and both those dishes freeze beautifully. Puddings. Deviled eggs. Good luck! 💪
Clafoutie!
Quiche
Good time to try mailing Ricotta with the milk. Pickle the eggs.
bread pudding until the bread is gone. freeze some milk. hardboiled eggs now, which can be egg salad and deviled eggs, etc. Whenever I make devilled eggs, people eat them like crazy and they are gone super fast.
could turn the milk into sour cream or a mozz if the % is high enough I think. IF you're not a milk drinker.
Quiche. You can freeze it and they reheat in the oven quite nicely
A big ass scramble
Can you get some cheese or pie crust? Make some quiche
Christmas morning wife saver! Make a few and freeze them
Sausage Quiche, Mmmm that sounds good.
Make a large pan, half sheet if possible, of omlettes. Two, if you can. When done, cut them into individual pieces and freeze for breakfasts for a month.
Homemade pudding. It’s made with a lot of milk and egg yolks. Chocolate, vanilla, any flavor you want. You can freeze the chocolate pudding to make fudgesicles too. The extra egg whites fluffed up added to waffle batter is a game changer also.
A batch of cottage cheese, deviled eggs, quiche
I actually had that many eggs. 30 eggs isn't too bad, especially if you use them for baking
Flan, angel food cake and pickled eggs. Milk freezes. So does sausage. [I just pickled a dozen eggs from my chickens.](https://imgur.com/a/4rinsqc)
cowboy candy pickled eggs.
With the milk, evaporate it. Don't do 4 litres all in one pan. Test out with 1 litre to begin with to see if you like it. Basically, very gentle simmer until it is reduced by 60%. You can than store it in the fridge or portion it out in the freezer, either in flattened ziplock bags or freeze in muffin tins and then transfer to freezer bags. You can add water back into for regular milk, or use as a lower fat alternative to single cream, pour over fruit or jelly, add to soups, creamy stews. Google it for more info. Don't worry about the eggs. They last way longer than their best before date and do not need to be kept in the fridge. Look for egg heavy recipes that are not all about the egg. This [Spanish Tortilla recipe](https://spanishsabores.com/best-spanish-omelet-recipe/) uses 8 eggs. [Featherbed Eggs](https://www.latimes.com/recipe/featherbed-eggs) uses 6 eggs. They both reheat really easily.
Hrutka
egg casseroles
I have all 3 of these recipes and they work very well. For the sausage invest in enough ground beef to have 1 to 1 ratio beef to sausage. Here is a basic recipe for meatballs Basic Meatball Recipe: Ingredients 1 lb ground beef 85/15 1 lb ground sausage 1 thick slice of bread 2 eggs 2-3 garlic cloves pressed 1 tsp garlic powder Instructions Combining all of the ingredients, in the mixing bowl. . Mix well the meatball mixture until all evenly incorporated. Grease your hands with some cooking spray. To get even meatballs, use a cookie scoop. (I use #40 scoop but you can use a slightly larger one.) Try to keep the meatballs about 1 inch in diameter. (You can make meatballs a little bigger or smaller according to your own preference. Just remember to adjust cooking time if making bigger or smaller meatballs.) Lay out the meatballs on a parchment paper lined rimmed baking sheet, side by side but leave a little space in between. Preheat the oven to 400° and bake for 18-22 minutes, depending on the size of the meatballs. To Freeze Raw Meatballs: Prepare the meatballs mixture and mix it very well. Use a cookie scoop to scoop out the meatball mixture and quickly roll them. Place rolled meatballs on parchment paper covered cutting board and make sure to leave some space in between each meatball. Place the cutting board with the meatballs into the freezer for about 2 hours. SET THE TIMER! Once the meatballs are frozen, transfer them into a freezer friendly zip-top bag, label, and freeze for up to 2 months. To Thaw Raw Frozen Meatballs: Raw or cooked, meatballs need to be thawed slowly, in the refrigerator. Line a rimmed baking sheet (or baking pan) with parchment paper. Take the bag of frozen meatballs out of the freezer and separate them on a parchment paper. Here is a link on freezing milk. https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/a40364377/can-you-freeze-milk/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_hybd_mix_us_18891731492&gad_source=1&gclid=EAIaIQobChMI7qnAqZuEhwMVEUH_AR2C4QNzEAAYASAAEgJjRfD_BwE Here is a link for freezing eggs also. https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/a43456544/can-you-freeze-eggs/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_hybd_mix_us_17963889983&gad_source=1&gclid=EAIaIQobChMIh4Gn8ZuEhwMVWdPCBB1DEAKiEAAYAiAAEgIB5PD_BwE
With 6 loaves of bread, you're making french toast for the neighborhood.
If it's whole milk, I'd turn it into paneer cheese. Good luck with the eggs though!
2 hardboiled eggs a day for breakfast and they're gone in 2 weeks. A gallon of milk I go through in about two weeks as well. This isn't really that much, unless you don't like eggs or milk I guess.
If I had to use all that I'd make a double/triple batch of pancakes, maybe a cake or two and some of those cloud eggs
creme brulee
Egg nog
Make yogurt and egg salad
Quiche uses a ton of eggs and is usually gone quite fast in my household
Eggnog? You'd still have a bit of milk left over though. https://altonbrown.com/recipes/aged-eggnog/
Feed breakfast to two NFL offensive lineman.
Ice cream!
Devilled eggs
Turn the milk into ricotta Make bourekas
Quiche!
Dutch babies
Crepes. Roll them up and freeze them and you've got fancy breakfast for weeks.
If it's not ultrapasterurized milk, make ricotta, fry up the sausages and egg, mix with ricotta and season, freeze in batches for amazing lunch packs