Roasted Pepper and Sourdough Brunch Casserole
the Editors of Publications International, Ltd.

Roasted Pepper and Sourdough Brunch Casserole
Jarred roasted peppers make preparation a snap by eliminating the need to char and peel fresh peppers.
Yield
Makes 8 servings
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.
Nutritional Information
Serving Size: | about 3/4 cup casserole |
Calories | 179 |
Calories from Fat | 28 % |
Total Fat | 6 g |
Saturated Fat | 3 g |
Cholesterol | 22 mg |
Carbohydrate | 13 g |
Fiber | 1 g |
Protein | 19 g |
Sodium | 704 mg |
Dietary Exchange
Starch | 1 |
Meat | 2 |
Check out more recipes for Casseroles & Dishes
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