If you’ve ever hosted a brunch and found yourself with a surplus of scrambled eggs or quiche afterwards, you may wonder whether it’s possible to store those leftovers in the freezer and warm them up for another morning feast down the road. Is it safe to freeze and reheat cooked eggs? Are there certain types of egg preparations that handle freezer storage better than others? We looked to a group of food safety experts, chefs, and other egg professionals to get the scoop on freezing cooked eggs, and here’s what they had to say. 

Can Cooked Eggs Be Frozen?

In terms of food safety, all cooked eggs can be frozen for up to one year. The good news about putting cooked eggs in the freezer is that, as far as safety goes, this storage method involves little risk. “It is safe to freeze, thaw, and eat cooked eggs. Most recipes containing eggs can be fully baked, cooled, and wrapped for freezer storage. When ready to eat, these items can be reheated directly from frozen or thawed overnight in the refrigerator,” says Elisa Maloberti, Food Safety Manager at the American Egg Board.

How Long Do Cooked Eggs Last In The Freezer?

If you’re wondering about timelines, food scientist and food industry consultant Bryan Quoc Le tells us that “every type of cooked egg can be stored in the freezer, and while the time varies for how long they will maintain optimal taste and texture, the average [for safety] is around six months [and] no longer than a year.” 

What Types of Cooked Eggs Should Be Frozen?

Unfortunately, the quality of frozen cooked eggs does not hold up nearly as well as its safety ratings. “While it’s possible to freeze and reheat cooked eggs, the process can change their texture,” says Jessica Gavin, a Certified Food Scientist and cookbook author.

Textural issues come about because “ice crystals form in the eggs’ high moisture content, disrupting their structure and resulting in a rubbery or watery texture when thawed,” explains Nelson Serrano-Bahri, Chef and Director of Innovation at the American Egg Board. This problem is especially prevalent in “hard-boiled eggs and egg whites. [Freezing] causes water and proteins to separate, resulting in a rubbery texture upon reheating. Similarly, freezing cooked eggs with separate whites and yolks, like poached, fried, or over-easy eggs, should be avoided; the whites can become tough, and the yolks firm up when reheated to the safe temperature of 165°F (74ºC),” Gavin adds.

Luckily, other egg dishes fare better when frozen, thawed, and reheated. “Scrambled eggs reheat well and can be incorporated into breakfast burritos, fried rice, or casseroles. [Also,] thawed hard-boiled yolks can be crumbled into salads or mixed into dressings and fillings,” Nelson Serrano-Bahri tells us. Quiches, egg casseroles, and stratas can also be frozen and thawed quite easily;, “especially when prepared with added fats like butter, cream, or cheese, which help preserve their texture,” says Maloberti. 

How To Thaw Frozen Eggs

In the fridge: “The safest method for thawing and reheating frozen cooked eggs is to defrost them in the refrigerator overnight, ensuring they stay below 40°F. This process typically takes about 24 hours, so it’s important to plan ahead. Once thawed, reheat the eggs to a minimum of 165°F (74°C) to ensure they are safe to eat,” Gavin insists. While it may be tempting to thaw at room temperature, this “can lead to excess moisture loss and uneven texture. If reheating, gentle methods such as steaming, low-heat skillet warming, or microwaving with a damp paper towel help retain moisture,” says Serrano-Bahri.

In the oven: An alternative to thawing in the refrigerator is to “place the baking dish on a baking sheet and loosely cover with foil to prevent over-browning. If baking from frozen, place the dish in a cold oven, set the temperature to 325°F and bake until the internal temperature reaches 165°F,” Maloberti tells us.

She goes on to say that “if reheating after thawing in the refrigerator, use a preheated 325°F oven and bake until the internal temperature reaches 165°F. To thaw hard-boiled egg yolks, place them in the refrigerator overnight. It is best to consume frozen-then-thawed dishes right away.”

Why Freeze Eggs Before Cooking?

Freezing eggs before cooking them is the best way to maximize longevity. While our experts agree that freezing cooked eggs is a safe and –in certain cases– viable option, they also point out that the ideal way to preserve extra eggs in the freezer is to freeze them before they’re cooked. Egg yolks in particular “can be separated and frozen. Then all that needs to be done is thawing the eggs in the refrigerator overnight, and they are ready to use,” says Albert Schmid, a chef-instructor at Auguste Escoffier School of Culinary Arts.