Quiche is my usual answer to eggs. I have a bunch of eggs right now, and some ham I should do something with, ditto some onions, and I am probably going to do a batch of quiche with that plus some cheese. I usually do six eggs, enough milk or cream to change the colour of the eggs to something visibly lighter, and whatever herbs suit. It freezes okay, but if you do it in a baking pan, freeze the pieces separately first until frozen, before bagging, or they stick together. You can also do them in a muffin tin (grease first, thoroughly.)

Also, a fried egg or two on top of some sort of sauteed or roasted vegetable is a go to for me when I have plenty of eggs. (Spinach or other greens, I have some turnips I am probably going to turn into hash and put eggs on, etc.)

I'm also a fan of devilled eggs as a solution.