Roasted Pepper and Sourdough Brunch Casserole

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Roasted Pepper and Sourdough Brunch Casserole."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/roasted-pepper-and-sourdough-brunch-casserole-recipe.htm>  12 October 2008.

Roasted Pepper and Sourdough Brunch Casserole Photo
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:
1.
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.

2.
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.

3.
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
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


This recipe appears in: Casseroles & Dishes