Egg dishes, including casseroles and frittatas, are great to have in the freezer for times when you can't or don't want to cook something from scratch. Eggs are high in protein and cook up much more quickly than most meats, making them a real timesaver. Find your favourite recipe and make a double batch to freeze one for later.
Prepare your dish as directed by your recipe, up to the point of placing in the oven. Cover the dish tightly with two layers of foil and freeze until hard. This works best for recipes with egg whites or beaten whole eggs, both of which freeze well. Whole egg yolks, however, become gelatinous when frozen if they are not beaten with the whites.
Prepare egg dishes until they are well cooked. Wrap the dishes in two layers of foil and freeze until hard. Thaw your casserole in a refrigerator overnight and then place in the oven to reheat at 177 degrees Celsius for 30 minutes or until heated through prior to serving.
Prepare frittata as directed by your recipe. Because the eggs are already cooked through, cooked frittatas freeze well. Cut the frittata in half and wrap each half in cling film and then foil. Freeze flat until hard. To reheat, unwrap frozen frittata and place on a baking tray. Place in a 350-degree oven until heated through, about 30 minutes.