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Easy Egg Casserole with Cottage Cheese and Roasted Red Peppers

This easy breakfast casserole is made with eggs, cottage cheese, roasted red peppers, and other yummy ingredients that your whole family will love!
5 from 3 votes
Prep Time 10 mins
Cook Time 50 mins
Course Breakfast


  • 8 eggs
  • ¾ stick butter
  • 1 + ¾ cups white cheddar shredded
  • 1 + ½ cups cottage cheese
  • 2 roasted red peppers diced, approx. one cup
  • 1/4 cup plus 2 tsp. flour
  • 1 tsp onion powder
  • 1 tsp baking powder
  • ½ tsp salt


  • 1 cup frozen spinach thawed and squeezed with paper towel


  • Preheat oven to 400°F. Grease an 8 x 8-inch baking dish.
  • Shred cheese, chop roasted red peppers, and melt butter. If using spinach, thaw frozen spinach and squeeze with paper towel to remove excess moisture.
  • Add eggs, cottage cheese, shredded whiter cheddar, melted butter, and roasted red peppers (and spinach if using) to a large bowl. Mix until combined*. 
    In another bowl, mix flour, salt, baking powder, and onion powder. Combine wet and dry ingredients. Pour into prepared baking dish. 
  • Cover and refrigerate overnight or bake right away for 35-40 minutes, then cover with tinfoil and bake for another 5-10 minutes (or longer if needed**), until center is set and looks firm and edges on top are browned. Cool 5 minutes before cutting and serving.


If refrigerating overnight, try to leave it on the counter to come to room temperature for about 30 minutes before baking.
*You don't need to beat the eggs separately as long as you mix them really well with the other wet ingredients. 
**Depending on your oven, cooking times can vary. Keep an eye on the casserole while it cooks to make sure it's "set." You can use a knife to make a slice in the middle and see if the inside is cooked. 
Keyword egg casserole, scrambled eggs