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3 Cozy Fall Recipes to Try with Fresh Eggs
October 14, 2025
Our Favorite Cozy Fall Recipes to Use Up Extra Eggs
Especially this time of year, egg production will start to wind down as your chickens prepare for their fall molt. However, if you have a surplus of eggs you’d like to use up before winter, these are some of our favorite ways to put those eggs to good use.
For cozy, egg heavy recipes that will get you in the spirit of fall, check out these three recipes that are perfect for the season.
Table of Contents
- Pumpkin Spice French Toast
- Pumpkin Deviled Eggs
- Autumn Toast
- Enjoy the Fall Season with Fresh Eggs from Myers Poultry
Pumpkin Spice French Toast
Anything that is thickly sliced will work well, as it allows the bread to soak up all of the flavor without getting too soggy or limp. You could even use sourdough for this recipe if you wanted a little more depth and tang to balance out the sweetness.
We suggest using bread that is day-old or going a little bit stale, as this once again yields a better finished product.
Stale bread holds up better when you dip it into the egg and pumpkin mixture, and crisps up nicely on the outside when you cook it in the pan.
Stale bread holds up better when you dip it into the egg and pumpkin mixture, and crisps up nicely on the outside when you cook it in the pan.
For this recipe, we pulled some inspiration from Cooking Classy, but we used regular milk instead of half and half to keep it lighter. Here’s everything you’ll need to get started.
Ingredients:
4 large eggs
4 large eggs
¾ cup whole milk
½ cup pumpkin puree (not pumpkin pie mix)
2 tbsp brown sugar
1 tsp vanilla extract
1 ½ tsp pumpkin pie spice
Pinch of salt
For the toast:
8 slices of bread
8 slices of bread
Butter or oil
1 tsp cinnamon for sprinkling
1. Make the batter:
In a bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla, pumpkin extract, and salt until smooth.
2. Dip the bread:
Pour the mixture into a shallow dish. Dip each slice of bread in it for a few seconds on each side so it soaks up the batter.
3. Cook the toast:
Heat a little butter or oil in a skillet over medium heat. Add the soaked bread slices and cook for about 2–3 minutes per side, until golden brown. Sprinkle cinnamon on top as they cook for extra flavor.
Pumpkin Deviled Eggs
For this recipe we took some inspiration from Cooking with Callie, but we used parsley stems instead of scallions, as we thought those would hold up better and mimic the appearance of a pumpkin stem.
We also used paprika for an extra kick of flavor and a pop of color. By using yellow mustard and paprika, we didn’t need to add any food coloring to this recipe to achieve the perfectly orange pumpkin color. You can use Dijon instead of yellow mustard, but you won’t get the same rich orange pictured here.
We also used paprika for an extra kick of flavor and a pop of color. By using yellow mustard and paprika, we didn’t need to add any food coloring to this recipe to achieve the perfectly orange pumpkin color. You can use Dijon instead of yellow mustard, but you won’t get the same rich orange pictured here.
Ingredients:
6 Large eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon paprika (smoked or sweet)
¼ tsp garlic powder
¼ tsp onion powder
Parsley or chive stems
Salt and pepper to taste
1. Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat. Once boiling, cover the pot, turn off the heat, and let sit for 10–12 minutes.
2. Drain the hot water and fill the pot with cold water and ice. Let the eggs cool for at least 5 minutes before peeling.
3. Slice the eggs in half lengthwise and pop the yolks into a small bowl.
4. Add mayonnaise, mustard, garlic powder, salt, and pepper. Blend until creamy and homogenous. Taste and adjust seasoning.
5. Now, add the paprika. This will change the color of the filling from yellow to orange. The more added, the more orange the mixture will be.
6. Spoon the filling into a piping bag with an open star piping tip. Pipe the egg mixture back into the eggs, holding the tip in the middle and squeezing the tube to let the filling fillup, gently lifting the tip up to create a round pumpkin shape.
7. With scissors or a knife, cut parsley stems or chives into ¾ inch pieces and insert them onto the top of the pumpkins.
Autumn Toast
While seemingly simple to make, we had to do some trial and error to get the sizing just right on this autumn toast. For this recipe, it’s best to use large slices of bread to accommodate the size of your cookie cutters. Additionally, large cookie cutters don’t always fit the entire egg, so you risk some of the egg spilling out the sides and compromising the look of the design.
To get perfect shapes, we recommend using scrambled eggs or egg whites and pouring them in gradually. This way, you can control exactly how much egg goes into your cookie cutter. A small amount of egg goes a long way, so you could even split one large chicken egg between two pieces of toast.
To get perfect shapes, we recommend using scrambled eggs or egg whites and pouring them in gradually. This way, you can control exactly how much egg goes into your cookie cutter. A small amount of egg goes a long way, so you could even split one large chicken egg between two pieces of toast.
If you have bantams in your flock, one bantam egg would work perfectly with this recipe. You’d likely have the perfect amount of egg to put in your cookie cutter without risking any seeping out the sides, and they’d do perfectly for a sunny side up option.
Also, don’t waste the cut-out pieces of toast; use them as a garnish on the plate, or save them as a snack for little ones. They are perfect for small kids who may be picky or fussy eaters.
Ingredients:
2 slices of bread
2 eggs (preferably small eggs)
Butter or oil for cooking
Salt and pepper to taste
Toppings:
Marigold petals
Hot sauce
1. Use a fall-themed cookie cutter, such as a leaf shape, to cut the center from each bread slice.
2. Heat a small amount of butter or oil in a skillet over medium heat. Once hot, place the bread slices in the pan and toast lightly for 30–60 seconds.
3. Crack egg into a bowl and whisk until well-scrambled. Egg whites by themselves also work!
4. Spoon the mixture into leaf-shaped holes, being careful not to overfill. Sprinkle with salt and pepper.
5. Cook for 2–3 minutes, or until the egg is mostly firm. Gently flip with a spatula and cook another 1–2 minutes, until fully cooked.
For sunny side eggs:
6. Use a large fall-themed cookie cutter, such as a pumpkin or a squirrel, to cut the center from each bread slice.
Tip: Keep the cut out portion to make mini toasts.
7. Heat a small amount of butter or oil in a skillet over medium heat. Once hot, place the bread slices in the pan and toast lightly for 30–60 seconds.
8. If your cut out is on the smaller side, small eggs work better. Crack one egg into each cutout. Season with salt and pepper.
9. Cook for 2–3 minutes, or until the whites are mostly firm. For a more set yolk, gently flip with a spatula and cook for another 1–2 minutes.
Garnish with marigold petals, cracked pepper, or hotsauce and enjoy!
Enjoy the Fall Season with Fresh Eggs from Myers Poultry
There’s no better time than fall to put your extra eggs to good use. As your chickens prepare for their fall molt, now is the perfect time to harvest those eggs and enjoy some cozy, comforting recipes that bring the family together. These recipes are simple, fun to make, and a wonderful way to get kids more involved in the kitchen.
If you have egg laying chickens from Myers Poultry Farm, then you’re already off to a great start! Using farm-fresh eggs from your own laying flock makes all the difference in baking and cooking.
If you try one of these recipes, let us know by tagging us on social media. We’d love to see all the creative ways you are using up your extra eggs this season.