Too Much Bread Here–What Shall I Do?

You just can’t waste tasty gf bread!  It is a crime against nature!  In working out the recipes for the hamburger and hot dog buns, I made both recipes three times!  I had 15 hamburger rolls and 15 hot dog rolls.  I think I got the recipes right, but now what shall I do with all this gf bread?  Well, just what I always do.  I’ll cut some into bread cubes about 3/4″in size.  The rest will go into the food processor to make gf breadcrumbs.  Both get zipped into freezer bags and frozen for future needs.  No need to thaw!

Both bread cubes and breadcrumbs are so handy to have, and you never know when you will need them.  Sometimes I don’t have enough right away, and that’s OK.  This time I have lots so I’ll prepare a frittata for a weekend gathering.  I’ve served this to friends and they never guessed it was gluten-free.  I enjoy this kind of recipe because I can make it as written or change it according to what I have in stock.  And this frittata frees you up in the morning since it really, really improves with the time it sits in the refrigerator (6 hours or overnight).  I hope you will add this recipe to your collection–its a good one to have on hand for crowds.  Enjoy!

  • 8oz sausage
  • 2 scallions (sliced)
  • 5 Large eggs
  • 6 Large egg whites
  • 1½ cup milk
  • 1-9oz package frozen spinach (thawed and drained)
  • ¾ cups cheddar cheese (shredded)
  • ½ cup parmesean cheese (shredded)
  • 4 cups cut up bread (3/4 inch cubes)
  1. Brown the sausage in a frying pan over medium heat, breaking sausage up with a spoon, add scallions for the last 5 minutes. Remove from heat and let cool, about 10 minutes. Drain any excess fat.
  2. Whisk the eggs, egg whites, milk and about ½ teaspoon each of salt and pepper in a large bowl until combined.
  3. Add the cooked sausage, drained and squeezed spinach, cheeses and bread. Toss to distribute ingredients evenly.
  4. Spray a 3 quart, shallow casserole with cooking spray. (I used a 9 X 13 casserole.) Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or overnight.
  5. Preheat oven to 350 degrees F. Bake the casserole, uncovered until set and lightly browned on top, about 30 minutes.