Roasted Pepper and Sourdough Brunch Casserole

Roasted Pepper And Sourdough Brunch Casserole Recipe

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Lynda Sweezey


Easy to make.

★★★★★ 1 vote
25 Min
40 Min


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3 c
sourdough bread cubes
1 (12oz) jar(s)
roasted red pepper strips, drained
1 c
shredded sharp chedder cheese
1 c
shredded monterey jack cheese
1 c
cottage cheese
6 large
1 c
1/4 c
chopped fresh cilantro
1/4 tsp
black pepper

How to Make Roasted Pepper and Sourdough Brunch Casserole


  • 1Lightly coat 11"x 7" baking dish with cooking spray.
    Place bread cubes in prepared dish.
    Arrange roasted peppers evenly over bread cubes;sprinkle with Chedder and Monterey Jack cheeses.
  • 2Place cottage cheese in a food processor or blender;process until smooth.
    Add eggs and milk;process just until blended.
    pour over ingredients in baking dish.
    Sprinkle with cilantro and black pepper.
    Cover;refrigerate 4-12 hours.
  • 3Preheat oven to 375. Bake 40 minutes or until center is set and top is golden.

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About Roasted Pepper and Sourdough Brunch Casserole

Course/Dish: Other Breakfast
Main Ingredient: Bread
Regional Style: American
Hashtag: #meatless

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