No Image
prep time
25 Min
cook time
40 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 3 cups sourdough bread cubes
- 1 (12oz) jar roasted red pepper strips, drained
- 1 cup shredded sharp chedder cheese
- 1 cup shredded monterey jack cheese
- 1 cup cottage cheese
- 6 large eggs
- 1 cup milk
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon black pepper
How To Make roasted pepper and sourdough brunch casserole
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Step 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.
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Step 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.
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Step 3Preheat oven to 375. Bake 40 minutes or until center is set and top is golden.
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