Lou (hawk307)- Thanks for the breading idea! That's one I hadn't tried, and certainly will now. People use powdered egg products all the time and don't even think about it, or realize it, when they use commercial mixes for baked goods, pudding, pancake mix, and the like. I've found lots of applications for dried egg products since I make my own "convience" foods and mixes. I make egg noodles in large batches and dehydrate them. It's an important food safety issue to use a pasteurized egg products for this application, rather than raw shell eggs, so I use powdered whole eggs or powdered egg yolks (which are pasteurized). All those egg whites used for Whole Wheat Angel Food Cake -reconstituted dried egg whites. No YOLK! (LOL) People who go hiking or camping use them all the time. ----------------- brownthumbia - I order my powdered egg products on-line (small amounts from King Arthur Flour, or large amounts in #10 cans from Honeyville). I have purchased "Just Whites" from the dinky little health food store here in town (I live in the middle of farm country where a lot of food items just aren't readily available) at the cut-throat price of $14.99 for 8-ounces ($23.99 - 2.25-pounds from Honeyville). The powdered egg whites were VERY handy when I made a "TON" of sugared almonds for holiday gift baskets. In my recipe I roll the almonds in egg whites. The link below is for recipes using Deb-El Foods "Just Whites". -Grainlady Here is a link that might be useful: Deb-El Foods - Just Whites

This is a Cooking Light recipe that has become a standard at our house. I have not frozen it, but I don't see why it wouldn't work to freeze it. I've taken it to events where I needed a vegetarian option -- for breakfast, lunch or dinner. I usually use the whole can of black beans, a generous cup of salsa (I use Pace medium and will measure more generously if using the thick and chunky). I also tend to add another egg and/or egg white to have enough to cover it all. It will fill a deep pyrex casserole that is almost the size of a 13x9. Breakfast Tortilla Strata 1 cup bottled salsa 1 cup canned black beans, rinsed and drained 10 (6-inch) corn tortillas, cut into 1-inch strips Cooking spray 1 cup (4 ounces) preshredded reduced-fat Mexican blend or Monterey Jack cheese, divided (who measures? ;-) ) 1 cup low-fat sour cream 1 cup fat-free milk 1/2 teaspoon salt 2 large eggs 2 large egg whites 1/4 cup thinly sliced green onions (optional) Combine salsa and beans in a bowl. Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips. Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight. Remove casserole from fridge and preheat oven to 350ð. Remove cover and bake. My recipe got cut off here, but I think the original instructions said 45-55 minutes. Mine always takes a bit over an hour and it seems most folks cook an hour to an hour and 15 minutes depending on the type of baking dist, depth of the strata, etc. The top should be a bit browned and the center just set. If you have folks with no heat tolerance, use a mild salsa in the strata, You can serve with a spicier salsa and sour cream on the side for folks to dress to taste. I have made this with nonfat plain yogurt instead of sour cream -- works fine.

You can save a bundle making 'homemade great start' breakfast meals in advance when eggs, bacon or sausage are cheap. Just cook them as usual, freeze, then nuke your creations when desired and presto, a hearty breakfast. Here's what I do, make a batch scrambled eggs or french toast or pancakes, fry up a pound or two of bacon or sauage and make home fries. Then arrange the food on individual plates or containers with those snap & seal disposable plates (Hefty snal & seal plates for example) and voila, 'meals on wheels'. Perfect for those times when you don't have time to cook. You can nuke these babies just like a store bought 'great start' with the added benefit of knowing the ingredients. Breakfast burritos are wonderful too, just scramble those eggs with some pieces of shredded ham, green peppers, onions and mushrooms or whatever your heart desires, divide your cooked concoction amongst the tortillas, roll 'em up, wrap them in plastic wrap then pop them in the freezer. Their ready to go when needed. All previous posters are so right about buying eggs when inexpensive. If you want to just freeze eggs, scramble an egg then pour it into one section of an ice cube tray, 12 eggs will fill the tray. Pretty simple and handy to use when eggs sky rocket in price.

I agree with Linda C - bake the rolls and then reheat them before serving. The horror stories I could tell.... You can also find recipes for par-baked (partially baked) rolls (similar to brown and serve rolls) you can make at home. Here's a recipe from the Kansas Wheat Commission - 2000 booklet - a special recipe developed by Cindy and Christy in the KWC test kitchen. Even if you use your own recipe, you can follow the freezer/thawing/baking instructions. -Grainlady FREEZER ROLLS 6-1/2 to 6-3/4 c. bread flour, divided* 1/2 c. granulated sugar 1/4 c. nonfat dry milk powder 1-3/4 c. cold water 1/2 c. shortening 2 large eggs, beaten 1 t. grated lemon peel 1 t. lemon juice 2 T. active dry yeast 2 t. salt *Variation: Substitute 2-1/2 c. whole wheat flour in the first step. In large mixing bowl, combine 2-1/2 c. flour, sugar and nonfat dry milk. Add cold water, shortening, eggs, lemon peel and lemon juice. Beat 3 minutes. Stir in undissolved yeast and 1 cup flour; beat 2 minutes. Add salt and 1 cup flour; mix 2 minutes. Add enough remaining flour to make a firm dough. Knead 15 minutes by hand or with dough hook. Divide and shape into 24 rolls. Place on greased sheet. Cover with plastic bag or wrap; seal well. Freeze until solid. Remove rolls from sheet; transfer to sealable bag. Use within 2 weeks. When needed, remove rolls from freezer and place on greased baking sheet; cover with plastic bag or wrap. Place in the refrigerator overnight to thaw. Place shallow pan of boiling water on bottom oven rack. Place covered rolls on top oven rack. DO NOT turn oven on. Let rolls rise until double, about 1-1/2 hours. Change boiling water half way through rising. Remove rolls from oven. Preheat oven to 400°F. Uncover rolls; bake 15-20 minutes or until golden. Remove from sheets; cool on racks.