Does anyone think I can do a large batch of carbonara and freeze it? If so, I'd love your recipe.
Thanks to everyone for chiming in, but to clarify...these are yolks and whites all whipped together, so I can't do meringues, or anything that requires just yolks or just whites.
You're helpful suggestions reiterated what I was already thinking (breakfast casseroles, quiches, frittatas, etc.), and I'm glad to hear that I can just freeze a pan of cooked eggs (thanks Scott!) for later use.
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