Several years ago one of my local markets ran a special on large eggs. The price was .25 cents per dozen, so I grabbed several. I put them in the kitchen fridge. Unknown to me, Dad also bought 6 dozen. he put them in the basement fridge. Yes, I had 144 eggs and I was going out of town. I was going to Michigan, to see Annie. Who told me she wouldn't let me leave unless I took some of her eggs. Dad took all the eggs and in batches of 4 and 6 scrambled them up and put them into zip bags, nicely frozen. Took over a year to use them up. Dad is now forbidden to buy eggs unless directed to by me. Thankfully he obeys.

My mother-in-law made an assortment of HORRIBLE quick breads that had so much vegetable oil in them you could SEE it seeping out of the crumb of the breads - YUCK!!! I've cut fat in most quick breads to no more than 3 T. and have gotten good results. It depends on the other ingredients as to how well this reduction works.... I also substitute (low-glycemic) agave nectar for sugar (use 1/2 to 3/4 cup per 1-cup of sugar), so the liquid agave nectar will add to the moisture level lost by using less fat. Agave nectar naturally hold more moisture in the crumb, so it contributes to the keeping quality past the first day when you reduce fat. There's a lot of science involved when you start substituting ingredients. For everything you take away, you will need to adjust something else because most baked goods are a ratio of ingredients, one to another. Tenderizers (fat and sugar) and those that are structure builders (flour and eggs). Alter one without altering the other and you may find things aren't what you'd like them to be. When you reduce fat and sugar, you're making a compromise - fewer calories, yes, but be prepared to sacrifice some tenderness. Along with alternative ingredients for fat (applesauce, apple butter, fruit juice, or pureed fruit), I found adding small amounts of butter (maybe only 1-3 T.) gave quick breads more moisture and a better crumb than fat-free versions. They didn't dry out as quickly (a common problem when you remove all the fat), and were more satisfying to eat than fat-free. A little bit of fat will increase the satiety in foods. So eat one slice with a little fat, or as they found out doing tests with Snack Well Cookies (which were fat-free), people would consume the entire box because the satiety level was very low because of NO fat. Egg whites are very drying in baked goods (think of hard baked meringues), as are egg-white based Egg Beaters. If a quick bread calls for 2-3 eggs, try using at least one whole egg and the rest Egg Beaters. If it only calls for one egg, then I'd suggest using a whole egg. The naturally-occuring lecithin and fat in the egg yolk does great things to the texture you can't duplicate with egg whites or Egg Beaters. Egg protein, with its ideal mix of essential amino acids (when you use a WHOLE egg), has increasingly proven to be a tool for formulating functional foods that promote satiety. To help retain moistness, bake fat-free or fat-reduced quick breads at a slightly lower-than-standard temperature. Bake quick breads at 325F., and be VERY careful NOT to over-bake them. It's generally easier to find a low-fat or fat-free recipe and try it than it is to experiment adjusting an old full-fat favorite recipe. When I alter recipes, I keep careful records of the outcome and generally only alter one major ingredient at a time. I have a (paper) form I've used over the years for altering recipes. It includes a copy of the original recipe, changes I make and why, results, and suggestions for the next time I make it.... -Grainlady

Aren't the egg beaters frozen when you buy them? They are here--and they take forever to defrost (then need thorough mixing before using). Think you'd need to find out if they've already been frozen and thawed--in that case you wouldn't want to re-freeze them, I don't think. Anything you freeze in a container should have some head room, so if the milk jug is close to the top, I'd consider having a glass before freezing the rest.

Here is a post from the Once a Week Cooking Forum on freezing a casserole very similar to the one you want to use. I would still try a partial recipe and freeze it to see what you think, but it sounds as though you will be fine with your recipe. I think it's a wonderful fund raising idea. The thread where I found this is linked below. Lee RE: How do I freeze eggs? * Posted by Brenda (brenda_t@ivillage.com) on Fri, May 18, 01 at 10:05 I found it: anyone interested: 4 1/2 c. seasoned croutons 2 c shredded cheddar cheese 1 medium chopped onion 1/4 c. chopped sweet red ppper 1/4 c. chopped green pepper 1 jar (4.5 oz) sliced mushrooms, drained 8 eggs 4 c. milk 1 t salt 1 t ground mustard 1/8 t pepper 8 bacon strips, cooked/crumbled Sprinkle croutons, cheese, onions, peppers and mushrooms into 2 8-inch greased square baking dishes. In a bowl combine the eggs, milk, salt,mustard and pepper. Slowly pour over vegetables and sprinkle with bacon. Cover and freeze one casserole for up to 3 months. Bake the second, uncovered, at 350 for 45-50 minutes, or til knife comes out clean. To use frozen: Thaw in fridge for 24-36 hours. Bring to room temp for about 30 min then bake. Bake uncovered at 350 for 50-60 minutes or til knife comes out clean. Makes 2 casseroles (6-8 servings each) Here is a link that might be useful: How Do i Freeze Eggs