Roasted Pepper And Sourdough Brunch Casserole(Makes 8 Servings; Carb Count: 12 Grams) - cooking recipe

Ingredients

3 c. sourdough bread cubes
1 (12 oz.) jar roasted pepper strips, drained
1 c. (4 oz.) shredded, reduced-fat sharp Cheddar cheese
1 c. (4 oz.) shredded reduced-fat Monterey Jack cheese
1 c. fat-free cottage cheese
12 oz. cholesterol-free egg substitute
1 c. fat-free (skim) milk
1/4 c. chopped fresh cilantro
1/4 tsp. black pepper

Preparation

Spray 11 x 7-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.