Hi Brenda,

Thank you for your kind words! Regarding the recipe, they would be handy to have ready in the freezer but I'm not sure how the texture of the egg would hold up to freezing since it's a whole egg. If you were to make them with beaten eggs you may have better results freezing them. But, as they say, the proof is in the pudding. I would suggest making and freezing 2 or 3 as an experiment. As you can see, you can easily divide down the recipe if you only need a few. As far as refrigerator storage, I wouldn't keep them longer than three days. And, of course, if carrying for lunch they would need to stay refrigerated.

If you try freezing them, please let us know how they hold up!

Happy Cooking,

Betsy