Advice on yummy Spinach Egg Casserole...

[hennaLisa]

This casserole is great, but I want to figure out how to make it freezable in small portions so I can have a quick and easy healthy breakfast for my son. I'm a total dunce at cooking, so I need basic advice, like how to alter the recipe for a muffin pan rather than a casserole dish, and whether you all think it could be frozen and reheated with any success. I've even thought about freezing the raw ingredients and cooking a portion in the microwave... (no idea if it would work)

10-16 ounces frozen spinach, thawed and drained
2-3 large eggs
8 oz cheddar cheese
16 oz cottage cheese
2 T onion powder
1 T dillweed
garlic, pepper, other seasonings to taste

Beat eggs, add drained spinach and cheese.
Spoon into an 8x8 sprayed pan
bake at 350 for 45 minutes.

[cristeen]

For a muffin pan, just portion it out and cook about 20-25 minutes. The thing about muffins though - you can't use paper liners, you need to grease heavily and you need to get them out of the pan while they're still warm (assuming a metal pan). I use silicone muffin pans because egg muffins so do NOT like coming out of metal pans.

Not sure I would freeze cooked egg though... and I definitely wouldn't microwave eggs. But the muffins should keep in the fridge for a week or so.

[noobmom]

You can freeze those breakfast muffins--in fact, a similar recipe is in the South Beach book. If you microwave them, they'll come out a bit rubbery, but you might not mind it. Try it and see!

[hennaLisa]

Thanks for the suggestions!

I'm going to try it and see if it will work. I'll grease the pan well, and just freeze a few to see how they reheat.

[kiwiva]

I would think those would freeze just fine once cooked. I freeze quiche with no problems. I'd probably warm them in the oven (or toaster oven) over the microwave or they will be rubbery. Sounds yummy!

If you don't want to make it into muffin portions, just bake as is, slice and freeze in individual portions. That is what I do with quiche.