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Roasted Pepper and Sourdough Brunch Casserole


  • Makes 8 servings

  • 3 cups sourdough bread cubes
  • 1 jar (12 ounces) roasted red pepper strips, drained
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup cottage cheese
  • 6 eggs
  • 1 cup milk
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon freshly ground black pepper


  1. 1. Lightly coat 11x7-inch baking dish with nonstick cooking spray. Place bread cubes in prepared baking dish. Arrange roasted peppers evenly over bread cubes; sprinkle with Cheddar and Monterey Jack cheeses.
  2. 2. Place cottage cheese in KitchenAid® Diamond Blender. Blend on speed 3 (Mix) until smooth. Add eggs and milk through cap while blending. Pour over ingredients in baking dish. Sprinkle with cilantro and black pepper. Cover; refrigerate 4 hours or overnight.
  3. 3. Preheat oven to 375┬░F. Bake, uncovered, 40 minutes or until center is set and top is golden brown.
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