Egg Bases for Freezing // Q Kitchen

 Creamy French Toast Mix

12 large room temperature eggs beaten until all yolks are broken and mixed well with whites

Next add:

2 cups flavored liquid coffee creamer of your choice (or 2 c milk)

2 Tbs each: cinnamon, nutmeg and vanilla

1 stick melted unsalted butter ( or 1/2 C) **VERY IMPORTANT**

Mix the creamer (or milk), beaten eggs, cinnamon, nutmeg and vanilla and melted butter in large bowl. 

Italian - Style Egg Mix

12 well-beaten eggs (Make sure all egg yolks are completely broken)

2 c milk

1/2 tsp salt

1 Tbs Italian seasoning

1  tsp garlic powder

1/2 c melted butter ( I forgot to add to bag in the video but made a note in my kitchen binder to add after mixes were thawed.)

Mix well until all seasonings are well incorporated with eggs and milk.

Then add approximately 1 1/2 C Italian shredded cheese and wisk well. 

Gently pour egg mixture into gallon freezer bag and remove as much air from bag before completely sealing. 

Rinse off outside of bag and dry completely.

Lay flat in a container to flash freeze then it is easily stacked together and will not stick to other bags as long as the outside of the bag is clean and completely dried.

** DIRECTIONS FOR USE **

PLEASE print these directions ONTO your bag BEFORE pouring egg bases into the bag:

THAW OVERNIGHT IN REFRIGERATOR!

Squish and gently shake bag to ensure all of the contents in bag are completely thawed and well mixed together before pouring mix into a bowl ( to mix fully) or your baking dish-depending on what you plan to use them for.