Dont Forget the Bacon Breakfast Casserole

• 3 cups sourdough bread cubes
• 2 cups (8 oz.) KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese (w/o spices)
• 1 jar (12 oz.) roasted red peppers, rinsed and chopped
• 1 pkg. (2.5 oz.) OSCAR MAYER Bacon, fully cooked, heated and chopped into pieces Rite Aid 2 For $7.00 thru 02/06
• 1 cup BREAKSTONE'S Cottage Cheese
• 12 oz. egg substitute
• 1 cup fat-free milk
• 1 tsp. chili powder
• 1/4 tsp. cumin
• 1/4 tsp. chopped fresh cilantro
• 1/4 tsp. ground black pepper

1. SPRAY an 11 x 9-inch baking pan with nonstick cooking spray.
2. Place sour dough bread cubes into pan, and then an even layer of the roasted red peppers.
3. Sprinkle the cheese over the peppers, and then half of the chopped bacon.
4. PROCESS the cottage cheese until smooth in a food processor.
5. Briefly blend in the egg substitute, followed by the milk, chili powder and cumin.
6. Pour over ingredients in baking pan.
7. Sprinkle with remaining bacon, cilantro and black pepper.
8. Cover and refrigerate 4-5 hours or overnight.
9. PREHEAT oven to 375 degrees.
10. Bake, uncovered, 40-45 minutes and top is golden brown.

bread cubes, cheese, red peppers, bacon, s, egg substitute, milk, chili powder, cumin, fresh cilantro, ground black pepper

Taken from www.kraftrecipes.com/recipes/dont-forget-the-bacon-breakfast-casserole-155437.aspx (may not work)