How to Freeze an Egg Casserole
- 1). Crack the desired amount of eggs into a bowl. Beat the eggs to combine yolks and whites.
- 2). Add other ingredients to the eggs. If adding cooked ingredients, allow those to cool completely so they do not cook the eggs.
- 3). Tear the bread into pieces. Place it in a single layer on the bottom of baking dish. Pour the uncooked eggs over the bread. If your recipe does not include bread, then skip this step.
- 4). Cover the egg casserole with aluminum foil. Press the foil down securely around the baking dish so that it remains sealed.
- 5). Place the egg casserole into a gallon-sized freezer bag. Remove as much air as possible from the bag. Seal it tightly to prevent freezer burn.
- 6). Sit the egg casserole on a flat surface in the freezer. Write the date on the bag with a permanent marker. Use the egg casserole within six months for best results. Place the casserole in the refrigerator overnight to thaw before cooking.
