Roasted Pepper And Sourdough Brunch Casserole(Makes 8 Servings; Carb Count: 12 Grams)
A flavorful brunch casserole combining roasted peppers, sourdough bread, and cheesy goodness, perfect for entertaining or a hearty weekend breakfast. Light yet satisfying.
Ingredients
- 3 cups sourdough bread cubes
- 12 oz roasted pepper strips, drained ⓘ
- 4 oz shredded reduced-fat sharp Cheddar cheese
- 4 oz shredded reduced-fat Monterey Jack cheese ⓘ
- 12 oz fat-free cottage cheese ⓘ
- 12 oz cholesterol-free egg substitute ⓘ
- 1 cup fat-free (skim) milk ⓘ
- 1/4 cup chopped fresh cilantro ⓘ
- 1/4 teaspoon black pepper ⓘ
Instructions
- Spray an 11 x 7-inch baking dish with nonstick cooking spray.
- Place sourdough bread cubes in the dish.
- Arrange drained roasted pepper strips evenly over the bread cubes.
- Sprinkle shredded Cheddar and Monterey Jack cheeses over the peppers.
- In a bowl, combine egg substitute, fat-free cottage cheese, and skim milk.
- Pour the egg mixture over the bread, peppers, and cheeses in the dish.
- Sprinkle chopped fresh cilantro and black pepper on top.
- Bake in a preheated oven at 375°F (190°C) for about 30 minutes or until set and golden.
Tips & Substitutions
For a heartier texture, consider adding cooked sausage or diced ham to the mixture. If you want a vegetarian option, mushrooms or spinach can be great substitutes. You can also use whole wheat bread for extra fiber. Ensure the bread is slightly stale for better absorption of the egg mixture. Experiment with different cheese varieties to customize flavors.
Serving Suggestions
This casserole pairs wonderfully with a fresh fruit salad or a side of mixed greens for a balanced brunch. Consider serving it alongside a light yogurt parfait or a refreshing smoothie for a complete meal. It also makes a great dish for potlucks or gatherings, showcasing delicious American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for 1-2 minutes, or reheat the entire casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Pepper And Sourdough Brunch Casserole(Makes 8 Servings; Carb Count: 12 Grams) contains roughly 374 calories, with 18g protein, 42g carbohydrates, and 19g fat. It is an excellent source of calcium (47% of the Daily Value), dietary fiber (44% of the Daily Value), and vitamin C (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 462mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble the casserole the night before and refrigerate it overnight. Just be sure to cover it tightly with plastic wrap. In the morning, remove it from the fridge and allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
Can I freeze leftovers?
Absolutely! You can freeze the casserole in individual portions or as a whole. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to enjoy, thaw it in the refrigerator overnight and reheat as directed. It should maintain its flavor and texture well.
What variations can I try with this recipe?
Feel free to get creative! You can add cooked vegetables like zucchini or bell peppers for more nutrition. For added flavor, try incorporating herbs like thyme or basil, or even different types of cheese. This recipe can easily be adapted to suit your tastes and preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).