(This is not a recipe request, as I will try to make clear.) It's Easter egg season in our household, and my 5 ½-year-old niece is going for quantity, not quality. This means that we have an even-larger-than-usual quantity of the blown-out innards of all the eggs we've dyed with food-safe dyes.1 So, we're talking whole eggs, not fully scrambled, but not exactly in a separable condition, either, and with the occasional streak of purple or pink.2 At this point, we're all deathly sick of scrambled eggs and omelets. We've even gotten tired of the Hungarian harbringer of spring, tojásos nokedli, which is basically spätzle with a scrambled-egg sauce. What other types of things could we look into cooking that would most efficiently use up all these eggs? By "efficient", I mean things that don't require a whole lot of other ingredients. Obviously, I've eliminated the most efficient use, i.e. just cook the eggs (=scrambled eggs), but there's got to be other things we could do. 1 We try to stick to food-safe dyes around kids, because they're not terribly good at not sticking their hands straight in the dye, and from thence in their mouth. 2 e.g. if an egg was accidentally left in the dye overnight, which never happens, no sir, not here, never. :) 
A Dutch Baby is a kind of pancake.  It is prepared very simply in a blender from eggs, flour, milk, a little sugar, and seasonings such as cinnamon or nutmeg.  It takes about 5 minutes to prepare (yay blender!) and 25 minutes to cook.  It being a fairly eggy batter is what makes it a candidate for using up your eggs. Here is one recipe: https://cooking.nytimes.com/recipes/6648-dutch-baby Unlike many breads that don't like being overworked, a Dutch Baby is quite happy if you blend the heck out of it.  The air bubbles introduced during blending help it to rise, which it does despite having no leavening. While preparing the batter, you preheat a cast iron pan in your oven.  After melting butter in the pan you pour in the batter.  Then bake until it's puffed up.  I say baked, but the bottom of the pancake is fried in all that butter, while the top is baked in the hot oven.  The contrast in textures adds to the Dutch Baby's appeal. Unlike the traditional American pancake, which is sweet, the dutch baby is more savory, getting its sweetness from its topping.  A fruit compote works.  Jams and jellies are great.  And as with any pancake, maple syrup is delicious. 