Eggs. Garlic. Cheese. 8 unexpected foods that can go in the freezer.

If you’ve ever stocked up on groceries only to watch your spinach wilt or your avocados go bad before you ever had the chance to use them, you’re not alone. An estimated 30% to 40% of the food supply in America goes to waste — that’s about 325 pounds of food waste per person.

As a dietitian — and a mom of two toddlers who constantly change their minds about what they’ll eat — I’ve learned that freezing foods can be a game changer. It saves time, cuts down on waste and helps stretch the grocery budget. Plus, frozen foods can last for months, maintain their nutrition and still taste great.

While you can buy plenty of frozen items at the store, you might be surprised by how many fresh foods you can freeze right at home. I toss prewashed spinach in the freezer before it wilts for future smoothies, and cut up fresh fruit to save before heading out of town. But freezing isn’t just for produce: Things like eggs, cheese, grains and even bread freeze well too. Freezing gives you more chances to use up what you buy, helps you take advantage of sales (think cheap summer berries!) and makes it easier to keep staples on hand for quick meals.

Here are eight surprising foods you can freeze — and how to do it right:

Eggs

Eggs usually last about three to five weeks when properly refrigerated, but if they’re nearing their expiration date, freezing them is a smart way to avoid waste. They’re great to have on hand for baking, scrambles, frittatas or casseroles.

How to freeze: Never freeze eggs in their shell. Instead, crack them open and store whole eggs or just the whites in a freezer-safe container. For easy measuring, pour them into an ice cube tray (one per slot) and freeze. Yolks can get thick and gooey when frozen, so the American Egg Board recommends mixing in 1/8th teaspoon of salt or 1½ teaspoons of sugar per 1/4 cup of egg yolks (4 yolks) before freezing to help prevent them from becoming gelatinous. Make sure to label containers with how many eggs, whites or yolks are inside for easy use later.

Avocados

Anyone who has ever bought an avocado knows they have a very short ripeness window — making them possibly the most high-maintenance fruit around. They seem to go from too hard to eat to overripe in a day. Help them last a little longer by freezing ripe avocados to use in guacamole, smoothies or even baking. They’ll maintain their heart-healthy monounsaturated fats, making them just as nutritious as fresh.

How to freeze: Peel, pit and mash the avocados, then transfer to an airtight container or freezer bag. Adding a bit of lemon juice can help prevent browning. You can also freeze slices, but they might turn mushy when thawed.

Bread

Can’t ever finish a whole loaf before it goes stale? Not only does freezing bread extend its shelf life, it can also boost its nutrition by increasing resistant starch — a type of carbohydrate that acts like fiber, digests more slowly and supports better blood sugar control. Bread also thaws quickly. Just leave a slice out for a bit or pop it into the toaster for a warm, crispy bite.

How to freeze: For presliced loaves, squeeze out excess air from the bag and simply place it in the freezer. For whole loaves, slice them first so you can grab just what you need. Pro tip: Double-bag bread to help prevent freezer burn.

Grains (cooked and uncooked)

If there’s one food worth batch cooking to save time, it’s grains. Cooked rice, quinoa or barley freeze nicely and make meals easier, especially on busy nights. Just grab a portion of frozen cooked grains, reheat with a splash of water to prevent drying out and toss into grain bowls, stir-fries, soups or salads.

You can also freeze uncooked grains. While they generally have a long shelf life, their natural fats can go rancid over time. Freezing extends their life and helps kill any weevil (a type of insect) eggs or larvae that might be present (yes, unfortunately, this is a real thing).

How to freeze: Cool cooked grains completely before portioning them out into freezer-friendly bags or containers (I like 1-cup servings). For uncooked grains, divide them into your usual portion sizes and store them in airtight containers to protect against moisture.

Cheese

Freezing cheese is a practical way to make it last longer and keep it from drying out or growing mold before you can finish it. Hard cheeses, like cheddar or parmesan, typically freeze better than soft ones. Frozen cheese also works best in dishes where it’s going to melt anyway — think pizza, quesadillas, grilled cheese, eggs or casseroles.

How to freeze: Shred or cut cheese into smaller portions before freezing. If shredding, toss the pieces with a bit of cornstarch to prevent clumping. For sliced cheese, layer wax or parchment paper between slices. Wrap everything tightly in wax paper or plastic wrap and store in a freezer-safe bag or container.

Tofu

Freezing tofu can actually improve its texture. It becomes firmer, chewier (almost meatier) and better absorbs flavor from marinades and sauces. Frozen tofu also crumbles less, making it perfect for stir-fries, soups, hot pots or even grilling. Just thaw in the fridge and it’s ready to use.

How to freeze: Press tofu to remove as much liquid as you can. Then slice it into desired sizes and freeze on a parchment-lined baking sheet. Once they’re solid, transfer the slices to a freezer-safe container or bag. You can also freeze the whole block — it just takes longer to thaw.

Tomato paste

Ever open a can of tomato paste because you need just a spoonful for a recipe and then wonder, What now? That’s where freezing comes in: It allows you to keep the rest for your next dish and saves you from opening a new can every time. Frozen tomato paste holds its flavor well and is easy to toss into sauces, soups, stews and chilis straight from the freezer.

How to freeze: Scoop tablespoon-sized portions onto a parchment-lined baking sheet or into an ice cube tray. When frozen, transfer the dollops to an airtight container or freezer bag.

Peeled garlic

Fresh garlic lasts a while, but it can sprout or go soft before you know it. Freezing garlic helps you hold on to its flavor and saves you the hassle of peeling it later. When you’re ready to cook, just grab a clove straight from the freezer — no need to thaw.

How to freeze: Peel cloves and freeze them whole or minced in an air-tight container or freezer bag. If you typically sauté your garlic, try mixing minced garlic with a little olive or avocado oil in an ice cube tray. Once the cubes are solid, pop them out and store in a sealed bag for easy use.

Bottom line

Freezing food is an easy way to cut down on waste and save time during the week. There are so many more foods you can freeze, and with a bit of trial and error, you’ll find what works best for you. Just be sure to use air-tight containers or freezer bags to prevent freezer burn. And if you spot any, no big deal — just cut them off, and the rest is still good to use.

Maxine Yeung is a dietitian and board-certified health and wellness coach.