Food Recipe Collections & Favorites 12 Delicious Ways to Use Up All Those Extra Eggs in Your Fridge Put a dent in your egg surplus. By Samantha Leffler Samantha Leffler Samantha is the senior food editor at RealSimple and previously launched the US Weekly food vertical, where she wrote about the intersection of food and pop culture. Real Simple's Editorial Guidelines Updated on June 26, 2024 We've all been there: A bit overzealous on your last grocery run, you purchased more eggs than you know what to do with. Maybe you forgot you already had a carton in your fridge or made ambitious plans to cook an omelet each morning but ended up blending smoothies instead. Either way, you may find yourself with a lot of eggs about to expire. Even though refrigerated eggs stay fresh for several weeks beyond their sell-by or expiration date, they don't last forever. So use the surplus eggs for something practical, like whipping up a drool-worthy frittata for your next breakfast or baking a cake for your upcoming neighborhood potluck. Never fear! We have several more ideas for using up those extra eggs. No onesies or twosies here: We gathered recipes that use at least five eggs—ranging from group brunch favorites like French toast casserole to weeknight family dinners such as pasta carbonara. Each dish really lets those extra eggs shine, ensuring no egg is left behind. 01 of 12 Spinach and Goat Cheese Frittata Marcus Nilsson Ideal for an at-home brunch with pals, this recipe calls for 10 large eggs. It's a frittata filled with fresh spinach and goat cheese crumbles, but feel free to add your favorites, such as mushrooms, crunchy bell peppers, or diced ham. Get the recipe 02 of 12 Homemade Pasta Carbonara Gemma Comas This classic pasta dish calls for four egg yolks to get that creamy, glossy sauce that carbonara is known for. To use even more eggs (three more, to be exact), consider making your own pasta from scratch. Get the recipe 03 of 12 Classic Deviled Eggs William Meppem Deviled eggs aren't just for Easter brunch. This recipe, which includes four different deviled egg toppings, uses 12 eggs and has something for everyone. Serve this assorted platter at your next big brunch or party, and your guests will love it! Get the recipe 04 of 12 Spanish Omelet With Potatoes and Chorizo Ngoc Minh Ngo If you enjoy a good frittata, you'll dig this frittata-like Spanish omelet filled with potatoes and chorizo. Here, the eggs take on more of a cake-like consistency because the whole dish is baked in the oven. Even though eggs are the star, you'll enjoy this dish any time of day. Get the recipe 05 of 12 Bacon, Egg, and Cheese English Muffin Strata Brie Passano In the market for a big-batch brunch dish guaranteed to wow your guests? Look no further than this strata packed with bacon, American cheese, and English muffins. It's basically a large version of the classic bacon, egg, and cheese sandwich; so you really can't go wrong. Get the recipe 06 of 12 Crispy Bacon and Egg Tacos Andrew Purcell Is there anything better than starting the day with a round of breakfast tacos? This four-serving recipe calls for a filling made of bits of crispy bacon, fluffy scrambled eggs, creamy avocado, and bold hot sauce. The pickled radish and cilantro topping adds a fresh twist. Get the recipe 07 of 12 French Toast Casserole Charles Masters If French toast is more your speed, you'll have a hard time resisting this casserole packed with thick slices of bread, raisins, pecans, and plenty of maple syrup. A great Sunday morning family breakfast, this sweet dish uses eight large eggs, making a substantial dent in your egg stash. Get the recipe 08 of 12 Glazed Lemon Pound Cake José Picayo This classic lemon pound cake topped with a sugary glaze is a sweet way to use half a dozen large eggs. The best part? You're left with a crowd-pleasing dessert that's perfect for your next celebration. Get the recipe 09 of 12 Use-It-Up Quiche VICTOR PROTASIO; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless This egg-ful recipe does double duty in the use-it-up department—it doesn't just call for five large eggs, it works with any leftover veggies or meats you have in your fridge. Make it vegetarian by skipping the meat and stocking up on vegetables like spinach, onions, and tomatoes, or double the protein by tossing in bacon, shrimp, or steak. Get the recipe 10 of 12 Lemon Pots de Crème Hector Manuel Sanchez This decadent custard dish calls for half a dozen egg yolks, so it's a perfect way to use up some of your cache (and end up with a delicious dessert at the end!). Top with whipped cream and your favorite fruit at the end for an extra-special treat. Get the recipe 11 of 12 Easy Green Shakshuka Caitlin Bensel Shakshuka, a North African recipe traditionally made with tomatoes and red peppers, is turned on its head in this green version using frozen spinach, salsa verde, and cilantro. With eight eggs in total, the dish is packed with protein (and will use up the rest of your carton of eggs!) And the best part is it comes together in 15 minutes and in one pan. GET THE RECIPE 12 of 12 Herbed Ham and Cheese Baked Eggs Victor Protasio This delightful egg casserole uses a whopping dozen eggs, making it a great way to use up your surplus! It's a fantastic way to serve a crowd, and easy to make, as well. After browning the veggies in a cast iron skillet, you pour the egg mixture on, sprinkle with ham, and pop it in the oven. Broiling at the end will give you a lovely crust on top of a pillowy casserole that's guaranteed to become a household staple. 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