Real Recipes From Real Home Cooks ®

roasted pepper and sourdough brunch casserole

(1 rating)
Recipe by
Lynda Sweezey
Charlotte, MI

Easy to make.

(1 rating)
yield 6 -8
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For roasted pepper and sourdough brunch casserole

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

How To Make roasted pepper and sourdough brunch casserole

  • 1
    Lightly 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.
  • 2
    Place 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.
  • 3
    Preheat oven to 375. Bake 40 minutes or until center is set and top is golden.

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