Freeze frittata and other egg casseroles to make it easy when you want to enjoy a hearty brunch with little prep. A few precautions will ensure that the dish is delicious when it's reheated.
Prepare the casserole or frittata and be sure that it reaches an internal temperature of 160 degrees Fahrenheit when it's cooked. Not only will thorough cooking eliminate bacteria that can cause food-borne illness, it will also ensure that the eggs are completely set. Raw or semi-raw eggs turn rubbery when frozen.
Cook casseroles in disposable aluminum pans rather than your everyday baking dishes. They can go from the oven to the freezer without tying up a pan you might otherwise want to use.
Set the casserole on a cooling rack until it comes to room temperature. Cover and refrigerate it for several hours or overnight. This two-stage cooling process prevents the hot casserole from warming up your refrigerator, causing other food to spoil.
Decide whether you want to prepare the whole casserole for freezing or freeze individual portions.
Place the prepared package or packages in the coldest part of the freezer for several hours or until they are completely frozen. Once they are solid, you can move them to another area of the freezer.
Allow for thawing time when you're ready to enjoy your casserole or frittata. Move the pan -- or a single serving -- from the freezer to the refrigerator 24 hours before you plan to serve it.
After two to three hours, unwrap the casserole or frittata. Cover it lightly and return it to the refrigerator to finish thawing. Unwrapping at this stage allows condensation to evaporate, preventing it from becoming soggy.
Reheat an egg casserole or frittata in the microwave or the oven. The microwave is faster, but the frittata can come out a bit soggy. Using the oven takes longer, but preserves more of the original texture of the dish.