Roasted Pepper and Sourdough Brunch Casserole
Jarred roasted peppers make preparation a snap by eliminating the need to char and peel fresh peppers.
Makes 8 servings
|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|
- 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.
|Serving Size:||about 3/4 cup casserole|
|Saturated Fat||3 g|
|Total Fat||6 g|
|Calories from Fat||28 %|
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