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Broccoli Kugel Muffins

January 26, 2012 by overtimecook 62 Comments

I recently posed the question on twitter: “how does one describe broccoli kugel to non-Kosher eating folks?”

For someone like me, who grew up eating kosher, Jewish style foods, kugel is a no-brainer. But when you stop and think about it, try to determine how one can define kugel, it gets infinitely complicated. Is it a side dish? Maybe. Is it savory? Occasionally. A sweet dish? Can be. Something eaten on Shabbos (sabbath)? Often times. Is there one blanket definition of kugel? Sadly not. So while my Jewish readers will probably know exactly what a broccoli kugel is, it may be perplexing to my non-Jewish readers.

What exactly is a broccoli kugel, you may be asking yourself. Well, according to my helpful twitter followers, it’s a crustless quiche, it’s a broccoli souffle, it’s a savory broccoli pudding, uh, yuck. Obviously it’s difficult to define. Here’s what I can tell you. These are delicious, soft pillows of broccoli goodness. You can eat them as a healthy and delicious side dish at a meal, or as a snack when you don’t want to break the calirometer. Is that a word?

Regardless of their ability to be defined, these are delicious. Make them, I’m sure you’ll agree.

Broccoli Kugel Muffins:

By Miriam Pascal, Overtimecook.com

 

Ingredients:

1 lb frozen broccoli florets

1 small onion, diced and sauteed.

1/2 cup low fat mayonaise

2 eggs

1/2 cup whole wheat bread crumbs OR pesach crumbs OR matzo meal

1 teaspoon salt

1/4 teaspoon black pepper

1 tsp garlic powder or 1 cube frozen garlic

1/2 teaspoon baking powder

bread crumbs or pesach crumbs, for sprinkling, optional

Instructions:

Preheat oven to 350. Line a muffin pan with paper muffin liners.

Boil broccoli in salted water until just tender. Drain.

In a large mixing bowl, mash broccoli with a potato masher. (You don’t want it totally mashed- leave some texture.)

Add remaining ingredients, stir will to combine.

Fill muffin pans almost to the top with broccoli mixture. If desired, sprinkle tops with additional bread crumbs.

Bake at 350 for 25-30 minutes, until lightly browned at the edges and set.

Enjoy!

Stay tuned for some exciting news…and as always, thanks for stopping by!

-Miriam

 

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Filed Under: Appetizers, Healthy, Sides, Super-Easy, Traditional, Vegetables Tagged With: Broccoli, Kugel, vegetables


Comments

  1. Sarah says

    January 26, 2012 at 11:41 pm

    Hey, thanks, Miriam, these look awesome! And it was you who actually taught me to like broccoli:) Can’t wait to try ’em.

    Reply
  2. Paula says

    January 26, 2012 at 11:46 pm

    I love broccoli but I’ve never had them in a muffin and I have to say that these look pretty darn good!

    Reply
  3. The Café Sucré Farine says

    January 28, 2012 at 10:26 pm

    Cool! They sounds wonderful – I’ve heard of kugel but never with broccoli, yum! Very unique and delicious sounding!

    Reply
  4. kyleen says

    January 29, 2012 at 7:11 pm

    The kugel looks so delicious! All those kids who hate broccoli need to try this!

    This is the second time I’ve heard of Kugel. The first time, embarassingly enough, was from the Disney TV show Wizards of Waverly Place, haha.

    Reply
  5. Maya says

    February 23, 2012 at 2:39 pm

    I just came across your site and I’m very impressed. This recipe looks great and I’d like to make it for our Purim Seudah – but for a lot of reasons – I need to do things in advance that freeze well. Do you think this will freeze well?

    Thanks!

    Reply
    • overtimecook says

      February 23, 2012 at 3:21 pm

      Thank you Maya! These should freeze nicely (might not be as good as when it is fresh, but should still be good). Make sure to wrap it well and reheat directly from the freezer.

      Enjoy!

      Reply
      • Gs says

        May 29, 2019 at 8:38 am

        They are actually excellent Frozen. It taste just as good as the real thing maybe even better because they get firmer I always freezethem

        Reply
  6. Tova says

    May 10, 2012 at 12:03 pm

    Miriam,
    Just came accross this recipe, maybe I will make it for Shabbos. I usually use chopped broccoli from Eden to avoid the extra step of mashing the broccoli. Works wonders in any broccoli or vegetable kugel, every time!

    Reply
    • overtimecook says

      May 16, 2012 at 7:49 am

      Let me know how you like it Tova! I like the pieces to be very small, but the chopped broccoli is a good idea!

      Reply
  7. sarala says

    May 17, 2012 at 12:13 am

    how many muffins does this recipe make?

    Reply
  8. af says

    May 31, 2012 at 10:23 pm

    They came out delicious!!! I’ve tried many broccoli kugel recipes…. this one is a keeper! I loved the consistency of this kugel as well! Thanks for sharing!

    Reply
    • overtimecook says

      June 1, 2012 at 1:55 pm

      So glad you liked it! Thanks for the feedback! 🙂 -M

      Reply
  9. Lauren says

    July 22, 2012 at 6:40 pm

    I love this recipe, just used it to make kugel muffins. I tried to lighten it up a bit by using 1/4 lite mayo, 1/4 chobani plain yogurt, 1 egg + 1 egg white instead of 2. I added the regular amount of breadcrumbs. My consistency was not a “muffin” and each one fell apart 🙁 Where did I go wrong? Thank you!

    Reply
    • overtimecook says

      July 22, 2012 at 8:52 pm

      The changes you made probably affected the texture. It’s hard to tell you what to fix without trying these with your changes, but it does sound like you might need extra breadcrumbs.

      Reply
  10. Alix says

    September 1, 2012 at 9:53 pm

    Can these be frozen in advance ?

    Reply
    • overtimecook says

      September 1, 2012 at 10:00 pm

      Alix, I can’t say for sure, because I haven’t tried freezing it. If you do, please let me know how it works!

      Reply
  11. erika says

    April 11, 2013 at 9:43 am

    can this be made into a kugel instead of muffins?

    Reply
    • overtimecook says

      April 11, 2013 at 8:56 pm

      It should be fine- make sure to adjust the baking time!

      Reply
      • shifra says

        February 19, 2014 at 6:58 pm

        how big of a pan would it make and how much longer should i add to the baking time?

        Reply
  12. Raizy says

    July 10, 2013 at 3:34 pm

    Those muffins are so so good!!!! Easy and so healthy!! An all time favorite. Keep those recipes coming!!!

    Reply
  13. Rachel says

    August 8, 2013 at 2:03 pm

    Way too much salt! Had to throw them out…I would half it next time!

    Reply
    • Rena Cohen says

      September 10, 2015 at 2:01 pm

      mine was also really salty but i’m thinking that i put too much salt in when i boiled the broccoli

      Reply
  14. Karen says

    August 22, 2013 at 4:43 pm

    This is exactly what Ive been looking for but I am going to make a kugel cos if I make muffins Im afraid some might go to waste, I made a dairy broccoli kugel for Shavuos but the broccoli was overcooked and mushy. Must I cook the broccoli before or can I just pour hot water on top and let the broccoli cook while it bakes? I love your site your recipes and your stories

    Reply
  15. Rifky says

    August 27, 2013 at 8:46 pm

    I just made these for Rosh Hashana. Came out delicious!! Thanks again Miriam!

    Reply
  16. Marcia Rosenthal says

    September 15, 2013 at 6:23 pm

    Miriam, have you ever made these into mini muffins? Having lots of guests for Succos and can’t decide what size to make them! Thanks!

    Reply
    • overtimecook says

      September 16, 2013 at 1:08 am

      Should be fine just adjust the baking time.

      Reply
  17. Chaya says

    October 20, 2013 at 12:06 pm

    Hi I made these for shabbos, subbed wheat germ for half of the breadcrumbs, used egg whites only and 1/4 cup mayo. They came out delish! Very moist & tasty. Gonna try all wheat germ next time. Thanks for the inspiration!

    Reply
  18. rebecca says

    March 10, 2014 at 2:42 pm

    hi would love to make them for purim as a side, how many muffins does one recipe yield?

    Reply
  19. Shaindy says

    May 23, 2014 at 5:46 pm

    I tripled this recipe, made it today for shavous .
    My husband usually hates broccoli kugels bec off all the eggs and onion soup mix;
    And he feels like it’s taking away from the actual broccoli, but he loved these!!!!! They are very light, and remain true to the broccoli taste. They look beautiful! Luuuuvvvv all your recipes- every single one is a hit !

    Reply
  20. Cook says

    June 1, 2014 at 11:52 am

    How many muffins does this yield?

    Reply
  21. Rochel says

    September 20, 2014 at 10:13 pm

    Made these for Shabbos. Followed all directions and they were great! Even my husband who doesn’t really like broccoli liked them. Great consistency. Thank you!

    Reply
  22. Sarah says

    March 17, 2015 at 9:23 pm

    Can I use cornflakes crumbs instead of bread crumbs? They look so good! Can I just tell u that I make a lot of recipes from Ur website

    Reply
    • overtimecook says

      March 18, 2015 at 4:18 pm

      That should work! I’m glad you like my recipes!

      Reply
  23. Devorah says

    March 31, 2015 at 6:40 pm

    Thank you for this recipe. I made them for pesach and they looked so good, I couldn’t resist! I tasted one and it was delicious :-).

    Reply
  24. Caryl says

    March 31, 2015 at 10:04 pm

    Can I substitute matzoh meal to make them for Passover?

    Reply
    • overtimecook says

      April 1, 2015 at 8:36 am

      Sure!

      Reply
  25. Devorah says

    April 22, 2015 at 10:47 am

    Hi,
    These were delicious!
    Just wanted to let you know that I tried freezing them and it did not work out very well. They were too dried out to eat.

    Reply
  26. Miriam says

    September 8, 2015 at 1:33 pm

    This recipe looks awesome! Will try it for yom tov. If I use this in a kugel is it the same baking time?

    Reply
    • overtimecook says

      September 8, 2015 at 3:54 pm

      You’ll probably need longer.

      Reply
  27. Gitty says

    September 8, 2015 at 8:06 pm

    Just popped these on the oven and saw my pan of sautéed onions still on the stove will they still be good or should I make a second batch?

    Reply
  28. Avigail says

    September 9, 2015 at 11:10 pm

    i made these with steamed zucchin instead of the broccoli and they came out delicious, thanks

    Reply
  29. me says

    September 17, 2015 at 4:50 am

    I made these kugels for rosh hashana and it was delicious! even my kids couldn’t get enough of it. just wondering if i can make it any healthier by using less mayo?

    Reply
  30. chana says

    January 29, 2016 at 10:27 am

    is it ok that i didn’t boil the broccoli? i thawed a package of chopped broccoli tho

    Reply
    • Alissa says

      October 8, 2016 at 9:21 pm

      How did it come out? Planning on making these for Sukkos?

      Reply
  31. Hadas says

    June 24, 2016 at 11:29 am

    I made this in a 9×13 pan, baked for probably 45 minutes? I set a timer for 30 minutes and then just checked on it every 5-6 minutes until it looked lightly browned on the edges and firm in the middle.

    It came out delicious!

    Reply
  32. Hadas says

    June 24, 2016 at 11:32 am

    I made this in a 9×13 pan. It was a pretty thin kugel, but came out delicious. I set a timer for 30 minutes then checked every 5 minutes after that until it looked golden brown around the edges and firm in the middle — so probably closer to 45 minutes in the oven.

    Thanks, Miriam!

    Reply
  33. Adina says

    September 30, 2016 at 12:01 am

    Can I make these without the paper liners and just spray the pan or will it fall apart?

    Reply
    • overtimecook says

      September 30, 2016 at 5:55 pm

      You can, but spray well and it still might not look as good. I would use liners and remove them before serving.

      Reply
  34. Alissa says

    October 8, 2016 at 9:16 pm

    Can you use chopped broccoli?

    Reply
    • overtimecook says

      October 9, 2016 at 2:45 pm

      You can but it will change the texture.

      Reply
  35. Tzippy says

    January 18, 2017 at 6:02 pm

    What temperature are these good at, cold, hot or both?

    Reply
    • overtimecook says

      January 19, 2017 at 11:44 am

      Both. I prefer hot but cold is definitely good too!

      Reply
  36. z says

    January 22, 2018 at 3:37 am

    Can I substitute the whole wheat breadcrumbs for regular? What’s the difference

    Reply
    • overtimecook says

      April 9, 2018 at 6:26 pm

      Sure!

      Reply
  37. Ilana Zigelman says

    October 19, 2019 at 3:26 pm

    I would like to make these Dairy. Do you think I can make some grated cheese in?

    Reply
    • overtimecook says

      October 28, 2019 at 12:46 pm

      Should be delicious, but I haven’t tried it!

      Reply
  38. masha says

    April 13, 2022 at 12:03 pm

    would u make this into a full kugel? or would it be too dense? and what about adding cauliflower?

    Reply
    • overtimecook says

      April 13, 2022 at 1:08 pm

      You can do a full size kugel! Increae baking time.

      Reply
  39. Aviva says

    May 16, 2023 at 4:00 pm

    Hi I really want to make the broccoli muffins but first I’d like to know how many it comes out in a batch?

    Reply
  40. Liorah says

    September 7, 2023 at 9:27 am

    Is the salt regular or kosher salt?

    Reply
  41. Jill says

    September 9, 2023 at 11:31 am

    How many muffins does this recipe make?

    Reply
  42. Patricia says

    October 14, 2024 at 5:14 pm

    This is amazing! So easy and delicious and a hit with the whole family!

    Reply

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