Roasted Pepper and Sourdough Brunch Casserole
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Roasted Pepper and Sourdough Brunch Casserole
YIELD Makes 8 servings
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Jarred roasted peppers make preparation a snap by eliminating the need to char and peel fresh peppers.
INGREDIENTS
| 3 | cups sourdough bread cubes |
| 1 | jar (12 ounces) roasted red pepper strips, drained |
| 1 | cup (4 ounces) shredded reduced-fat sharp Cheddar cheese |
| 1 | cup (4 ounces) shredded reduced-fat Monterey Jack cheese |
| 1 | cup fat-free cottage cheese |
| 12 | ounces cholesterol-free egg substitute |
| 1 | cup fat-free (skim) milk |
| 1/4 | cup chopped fresh cilantro |
| 1/4 | teaspoon black pepper |
PREPARATION:
- Spray 11X7-inch baking dish with nonstick cooking spray. Place bread cubes in dish. Arrange roasted peppers evenly over bread cubes. Sprinkle Cheddar and Monterey Jack cheeses over peppers.
- Place cottage cheese in food processor or blender; process until smooth. Add egg substitute; process 10 seconds. Combine cottage cheese mixture and milk in small bowl; pour over ingredients in baking dish. Sprinkle with cilantro and black pepper. Cover; refrigerate 4 to 12 hours.
- Preheat oven to 375°F. Bake, uncovered, 40 minutes or until hot and bubbly and golden brown on top.
This recipe appears in:
Casseroles & Dishes
NUTRITIONAL INFORMATION:
| Serving Size: | about 3/4 cup casserole |
| Sodium | 704 mg |
| Protein | 19 g |
| Fiber | 1 g |
| Carbohydrate | 13 g |
| Cholesterol | 22 mg |
| Saturated Fat | 3 g |
| Total Fat | 6 g |
| Calories from Fat | 28 % |
| Calories | 179 |
DIETARY EXCHANGE:
| Starch | 1 |
| Meat | 2 |
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