December 14th, 2011Breakfast or Anytime, RecipesMelinda 0 Comments

Salty feta cheese and savory sundried tomatoes nestled among toasted cubes of Udi’s White Sandwich Bread create a hearty breakfast classic perfect for breakfast, brunch or dinner.

Prepare the casserole the night before you plan on serving it for a quick, pop-in-the-oven gourmet meal that is sure to make your holiday or any day be-UDI-ful and bright!

Courtesy of Udi’s Gluten Free Foods
Written by Katrina Morales.
Katrina is a Sales Representative at Udi’s Gluten Free Foods.
She enjoys whipping up delicious gluten free creations in her kitchen
and sharing them with the gluten free community.

Gluten Free Green Breakfast Casserole


  • 1/2 a loaf Udi's White Sandwich Bread, cut into 1/4 inch cubes
  • 1/4 cup butter
  • 2 cloves garlic, chopped
  • 1 medium onion, chopped
  • 2 (10 oz) pkgs frozen, chopped spinach, thawed & drained
  • 1/4 cup sundried tomatoes packed in oil, chopped
  • 10 large eggs
  • 2 cup mozzarella cheese, shredded
  • 1 cup crumbled feta cheese
  • 2 cups low-fat milk
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp black pepper
  • 3/4 tsp salt


  1. Preheat your oven to 350 degrees F.
  2. Place Udi's White Sandwich Bread cubes on a baking sheet and gently toast in the oven. Watch closely to avoid burning.
  3. Lightly oil a 9x13 casserole dish and spread toasted bread cubes evenly over the bottom of the prepared casserole dish.
  4. Melt the butter in a large skillet over medium-high heat.
  5. Saute' the onion & garlic until translucent, about 5 minutes. Add the spinach & sundried tomatoes & cook until heated through. Remove from heat.
  6. Evenly spread spinach mixture over top the bread cubes.
  7. Sprinkle cheeses over the spinach mixture.
  8. In a large bowl, beat together the eggs, milk, & spices.
  9. Pour the eggs evenly over the casserole.
  10. Cover and refrigerate overnight.
  11. The next day, preheat the oven to 350 degrees F.
  12. Bake the casserole, uncovered for 45-55 minutes, until puffy and golden.

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