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


  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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About Roasted Pepper and Sourdough Brunch Casserole

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

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