Frozen Brunch / Egg Dishes
I'd like to make some egg-based brunch dishes and freeze them for next weekend,
Eggs, spinach, feta, etc.
Can I partially cook the eggs and then freeze, or cook the dish completely then freeze?
Then, take them out of the freezer on Sunday morning and bake til warm....
I'd like some opinions on the easiest way to get organized for this brunch.
Or if you have freezer-friendly egg casaroles that would be helpful too.
Quiches freeze beautifully, which surprised me at first. I've made Julia Child's quiche (she really just has a standard egg/cream ratio and you can freelance re: veggies, meat, cheese, and herbs), frozen it, allowed it to come close to thawing (I think it spent ~4 hours on a plate in a warm kitchen before doing 20-30 min. at 350) with great success. I have less first hand experience with them, but I understand that egg stratas freeze well, too. In both instances, cook fully, allow time to thaw, and then bake/warm before serving.
I saw this on Food Network yesterday, and thought it would make a great brunch. It's called Eggs in Baskets. I would think you could do up the "baskets" and fry the prosciutto ahead of time as well as grate the cheese. Then on the day of the brunch, warm the baskets a little then add the eggs and bake as directed. I have not tried it, but it sure sounded good and something I will definitely make.