Thank you Tom Strode, for the hints. I did make custard and canned it. I also made breakfast casserole, portioned it, and froze it in food saver bagging. I scrambled eggs and did same, packed in jumbo muffin tins and prefroze then food saver bagged and froze. I have about five dozen in brine as well, hard cooked and being pickled.
I evacuated most of the above and have just over 35 dozen evacuated shells carefully stored in cartons. I can hork an egg like nobody's business... the shells will be used by some of the local
churches for Easter projects for their kid programs. Between that and various other usage I have done up about 50 dozen and am going to do something with some more today. One of the last hurrahs will be to donate
some to an easter egg roll on the courthouse lawn
Breakfast casserole, made with a toaster oven
and some food pantry dole items....
2 pounds of tater tots
2 pounds pork sausage bulk ground
8 slices thick bacon
18 medium eggs
1 1/2 cups milk
3-5 ounces (I think it was about 4) pepper jack cheese, grated (this is a very soft cheese, have patience)
About 4 ounces of shredded cheddar cheese.
Fresh ground pepper
Put on a rack or otherwise provide for drainage, in a 13x9 inch (33 x 23 cm) rounded sides cake pan (I think it's a pyrex one) break the sausage up and lightly pack into the pan. Bake at 350F on convection bake for 45 minutes. Take out and let cool.
Grill the bacon
, cover with foil or a cover to allow it to be hot and drip away, and turn frequently (I flipped mine at least four times) to get it to done without burnt and no rubbery fat. Drain very well.
I tried thawing the tots, they were still sorta froze when I assembled....
or coat your glass pan with a higher temperature oil (olive will not work for this). Arrange the tots in neat rows all over and stack up the sides to fill and layer the entire pan to the edges. (you make a 'crust' of tots). Lift your mat of sausage and pat the bottom to get rid of last amounts of shiny grease. Plop into the pan and finger break the mat up to fill the space.
In mixing bowl beat one dozen medium eggs with 1 cup milk and about 8-10 turns of fresh pepper. Carefully pour this over the meat layer to coat it all and let it drip. Put your cheeses evenly over this.
In mixing bowl beat 8 medium eggs with a generous half cup of milk. Add more pepper if you want. Carefully pour this over the cheese and coat it all.
Crumble the bacon up fine and spread/sprinkle over everything as the top layer. Use foil or some sort of lid, cover the pan, and bake at 350F convention bake for an hour. Uncover and bake at 350F convention bake for 15 minutes.
Pan will be heavy and be a bit centrally sloshy (cheese and milk made a wonderful sauce in there, the eggs will be cooked even if the tots were frozen). Cut at every two tater tots then through middle and possibly two more strokes making each row four pieces instead of two... (serving size varies). You can add cooked diced mushrooms
or peppers or onions (cook them first!) at 'before the cheese' layer (broccoli can be added fresh, it will cook if chopped up small enough) I suggest keeping other add-ins to under a cup or you won't get it all in the pan, more like half a cup total. I cut to get 5 across and one down the middle (10 servings) and portion froze them thusly.
Grating and making your own hash browns would be fine, you will need approximately 2 pounds fried or baked up, broken up, and lining the pan to about the thickness of the tater tot row. I ended up with 30# of tater tots so another thing I need to use up.
The recipe is from my scanning of four different ones that used: egg, potato, sausage, cheese. Now mind you I am celiac and vegan and can't eat this! (the tots are processed in a facility that handles wheat and they are CURSED) My spouse can, and he loves it. I also had a club meeting this last Saturday and took a pan of it to feed
them (my turn to bring food), and made it fresh-that is where the pictures came from. I make it meat heavy so as to make it a filling lasting meal. Cost per ten servings, approximately $7.00 (including sausage I had to buy, some milk I had to buy, electricity to cook it, spices. The tots, eggs and bacon, were stuff I have to use up) So maybe a dollar a serving if you are having to buy your meat and all other ingredients. If you are raising your own everything, maybe $2.00 a pan.