roasted pepper and sourdough brunch casserole

How To Make roasted pepper and sourdough brunch casserole

• 1

  Lightly coat 11"x 7" baking dish with cooking spray.
  Place bread cubes in prepared dish.
  Arrange roasted peppers evenly over bread cubes;sprinkle with Chedder and Monterey Jack cheeses.
• 2

  Place cottage cheese in a food processor or blender;process until smooth.
  Add eggs and milk;process just until blended.
  pour over ingredients in baking dish.
  Sprinkle with cilantro and black pepper.
  Cover;refrigerate 4-12 hours.
• 3

  Preheat oven to 375. Bake 40 minutes or until center is set and top is golden.
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