We're just a few weeks out from Easter, and you know what that means -- eggs are going to be cheap. Religious holidays aside, late winter/early spring is always a great time for eggs -- that's why they became a symbol of this spring religious festival. I have occasionally seen eggs as cheap as 4 dozen for a buck -- these were medium-sized eggs, to be sure, but still, at that price they might as well be giving them away. At prices like that, we can eat a lot of eggs.

It's good to know that despite dire warnings about eggs spoiling easily, they actually keep pretty well. In pre-refrigeration days, people used to rub their shells with tallow to block air flow through the shells, and keep them through the winter! So you can surely keep eggs for a month to six weeks in your fridge, assuming you've got the space. True, month-old eggs won't be good for frying or poaching. But they'll be just fine for hard-boiling -- better than fresh eggs, actually -- and they'll work for quiche, other egg casseroles, and in recipes like the "beet loaf" I made tonight.

The point is, if you find a killer loss-leader sale on eggs, feel free to buy as many as your fridge will hold.

What to do with all those eggs?

* To start with, all the things you do with eggs. You know, fry 'em, poach 'em, scramble 'em, make omelets, the usual.

* When they start getting a tad stale (ie, the white doesn't stand up around the yolk, but runs out in a thin layer across the bottom of your skillet,) hard-boil 'em. Make egg salad, grate them over asparagus (yum!), add them to tuna salad, or just eat them out of hand.

* I came up with an infinitely variable egg casserole for The Every Calorie Counts Cookbook. First choose a filling -- I have used salsa and shredded Monterey jack cheese; asparagus and salmon with Swiss, diced cooked ham, thawed frozen broccoli, and shredded cheddar -- the choices are endless. The basic mixture is 6 large eggs (I'd use 8 or 9 medium eggs) and 1 cup cottage cheese. Whisk these two things together with seasonings that will compliment your filling -- for the salsa and cheese version I used cumin, garlic and oregano, for the salmon/asparagus version I used lemon juice and dill weed, with ham, broccoli and cheddar I used a little mustard and horseradish. Always add about 1/4 teaspoon of salt or Vege-Sal.

Anyway, spray an 8x8 baking dish with non-stick cooking spray, and preheat your oven to 350. Whisk the eggs and cottage cheese with your seasonings, and pour half of it into the baking dish. Cover with your fillings, and pour the rest of the egg mixture on top. Bake for 50-60 minutes, or till puffed and golden.

Next I'm going to try it with pizza sauce, mozzarella, and cooked, crumbled Italian sausage! I'll put garlic and Italian seasoning in the egg mixture, of course.

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Italian Egg casserole

I hope you do try it with the pizza sauce, I have been doing this for a long time to squelch my pizza hungers. I don't bother layering the eggs though. I use a slice of stale low carb bread crumbled in the bottom of my 8x8 (no it doesn't cover it). The add my pizza toppings, sliced onion, green peppers, pepperoni slices, chopped ham, olives, whatever I have. Top with a little no sugar pizza or spaghetti sauce ( I like a fairly thin layer but up to you), then cheese. I like provolone best, but whatever is in the fridge works. Then pour over the beaten eggs. It's best if you let this set a few minutes to let the eggs soak into everything, then bake about 20 minutes, top with a little grated mozzarella pop it back in to melt and brown and wha la dinner is finished off with a bowl of salad and no more pizza hunger. I will have to give your combo's a try as well. Another favorite of mine is to use ranchero sauce, onions, green peppers chopped zucchini and browned sausage( breakfast or chorizo) I like the cotija on this but any cheese you like will do.
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Italian Egg Casserole

That sounds really, really good! I'm going to try it. Thanks!