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| Roasted Pepper & Sourdough Brunch Casserole
3 cups of sourdough bread cubes
1 jar (12 ounces) roasted pepper strips, drained
4 ounces (1 cup) of shredded Monterrey Jack cheese
1 cup of cottage cheese
6 eggs
1 cup of milk
1/4 cup of chopped fresh cilantro
1/4 teaspoon of black pepper
Spray 11x9-inch baking dish with non-stick cooking spray. Place bread cubes in dish. Arrange roasted peppers evenly over bread cubes. Sprinkle Cheddar and Monterey Jack cheese over peppers. Place cottage cheese in blender; process until smooth. Add eggs, 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 with plastic wrap; refrigerate 4 to 12 hours. Preheat oven to 375ºF. Bake, uncovered, 40 minutes or until hot and bubbly and golden brown on top. Serves 8.
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