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I make scrambled egg pies (when I have a jumble of left over bits in the fridge to use up) which have a pie crust instead of the bread/egg custard that is in this dish and they freeze just fine. (At least for up to a month. They have never been in the freezer longer than that. :-)
I will have to give this a try next time I have some miscellaneous sourdough pieces left in the freezer.