Freezing egg based dishes

I’m planning to make these dishes (links below) on Wed/Thur night and then eat them during the weekend. Both recipes ask me to prepare the whole thing and then place in the refrigerator over night and bake the next morning.

If I want to bake them 3-4 days later, should I freeze them instead of refrigerate?
Should I bake them and then freeze them?
Should I just refrigerate it for 3-4 days?
What’s the best approach?

French Toast Soufflé Recipe

Golden Onion Strata with Gruyère and Prosciutto Recipe

Thanks for your help!