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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