11 Delicious Ways to Use Up All Those Extra Eggs in Your Fridge (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.

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Spinach and Goat Cheese Frittata

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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.

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Homemade Pasta Carbonara

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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.

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Classic Deviled Eggs

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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!

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Spanish Omelet With Potatoes and Chorizo

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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.

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Bacon, Egg, and Cheese English Muffin Strata

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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.

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Crispy Bacon and Egg Tacos

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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.

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French Toast Casserole

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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.

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Glazed Lemon Pound Cake

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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.

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Use-It-Up Quiche

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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.

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Lemon Pots de Crème

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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.

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Easy Green Shakshuka

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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.

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