Tag Archives: Breakfast

Brunch Kugel

One of my favorite brunch dishes is the Kugel that Erin’s Grandma makes on special occasions and for family gatherings. Since we were hosting brunch this weekend, I thought it would only be appropriate to make a variation of this delicious dish so everyone could experience this delicacy. For those of you who didn’t have this variation of Kugel at brunch over the weekend or don’t know what Kugel is, the easiest way to explain it is a sweet, creamy, egg noodle dish that is typically found at meals during Jewish holidays or Shabbat. This recipe wasn’t as good as Grandma’s, but it was definitely a good start…

For Noodles-
16 oz. Egg Noodles
1/4 cup Unsalted Butter, but into 1/4 inch cubes
1 cup Lowfat Milk
5 Large Eggs, lightly beaten
1/2 cup Sugar
2 tsp. Vanilla
1/2 tsp. Kosher Salt
20 oz. Crushed Pineapple
16. oz. Sour Cream
16 oz. Small Curd Cottage Cheese

For Topping-
2 cups Cornflakes, coarsley crushed
2 tbsp. Sugar
1 tbsp. Cinnamon
2 tbsp. Unsalted Butter, cut into 1/4 inch cubes

Put oven rack in middle position and preheat oven to 350 degrees farenheit. Butter a 9×13 inch baking dish.

Cook noodles in a 6-8 quart pot of boiling, salted water until al dente. Drain well in a colander, then return to warm pot and add butter, tossing until noodles are coated.

Whisk together milk, eggs, sugar, vanilla, and salt until combined, then whisk in sour cream. Stir in cottage cheese and pineapple and add to noodles, stirring to coat well. Spoon entire noodle mixture into baking dish.

In a seperate bowl, stir together cornflakes, sugar, and cinnamon. Sprinkle evenly over noodles.

Dot with butter and bake until dish is set and edges are golden brown, about 1 hour. Let stand about 5 minutes before serving.

Well, there’s no nice way to say this… do not even think about making this if you’re worried about the calories. There are many dishes where you can cut out the fat, calories and sugar, but Kugel isn’t one of them. You have to treat yourself every once in a while through, right? This is truly a treat to save for a special occasion.

This recipe is pretty easy to make and tastes delicious. One of the modifications I would make would be to add about a half cup more milk to make the dish a little more moist and creamy; if you follow the directions and use the amount that it originally calls for, the dish will be fine but I think it’s always better to be a little moist. Also, for the topping, be sure that it gets pressed into the top layer of noodles so it isn’t just sitting on the top; you want this to be a crunchy topping but you don’t want it to seem like it’s just loose cereal on top of the noodles, it needs to be incorporated.

Erin says that she would add about a half cup more sugar to give it a little bit of a sweeter taste and would also add raisins. Many Kugel recipes call for raisins so add them to your liking.

Overall, this recipe is a good way to perfect your own variation of Kugel. You can add items that you and your family like and you can also take away some items that you may not like in this version. Experiment a little and let me know what your perfect ingredient list!


Spinach Ricotta Frittata

This recipe is not only fun to say, it’s yummy (and healthy) too!

1 10 ounce package frozen, chopped spinach
1 can sliced mushrooms
½ cup red peppers, diced
½ cup red onion, diced
1 tablespoon fresh basil, chopped
1 teaspoon butter
6 eggs (or egg substitute equivalent to 6 eggs)
1/2 cup ricotta cheese
1/3 cup cheddar cheese, grated
salt and pepper to taste

Preheat the oven to 400 degrees Fahrenheit. Spray a non-stick 9 or 10 inch pie plate with cooking spray. Place skillet over medium high heat, add butter. When butter is melted add spinach, mushrooms, red peppers, onions and basil. Cook stirring often just until spinach is wilted and the mixture is warm. Whisk together the eggs and ricotta cheese. Transfer spinach mixture into pie plate. Pour egg mixture over vegetables and place in the oven for 30 – 35 minutes or until eggs are set. Once finished, top with grated cheddar cheese and serve.

If you’re looking for something to take to a brunch or just a good alternative to mainstream breakfast foods, then this is your recipe. The Spinach Ricotta Frittata is a quick fix – just mix everything up and stick it in the oven for 30 minutes while you are getting ready. If you see something in the recipe that you don’t necessarily care for, just switch it out with something you like or remove it all together – that’s the best part about frittatas, you can pretty much do whatever you want with the ingredients you have. One change that we’ve made with this recipe is to use Feta cheese instead of the ricotta. Of course, depending on what other dishes you are having, if you’re having meat you can always leave the cheese out and it will still taste delicious! To cut down on calories, we always use Egg Beaters or another brand of egg substitute; I promise you will not be able to tell the difference! Enjoy.

Bacon, Egg and Challah Cups




You thought I was going to say cheese, didn’t you???





1/2 loaf of challah
1 package of turkey bacon, 12 slices
1 dozen eggs
1 cup shredded cheddar cheese (optional for the non-Hebs)

Preheat oven to 375 degrees. Use your judgement to break challah into 12 sections. Grease a muffin tin and challah in the muffin cups. Place in the oven and bake for 5 minutes or until bread is slightly toasted. Remove from the oven. Cook turkey bacon in a skillet until halfway cooked (approximately 3-4 minutes). Crack an egg into each muffin cup (on top of the challah). Place in the oven and bake for 15-18 minutes or until the eggs are set (do not overcook of the eggs will be tough). Sprinkle cheddar cheese over each egg and continue to bake until cheese is melted (if desired). Season with salt and pepper to taste and serve.

These are very delicious and a different take on the normal bacon and eggs breakfast. Erin made these with challah since that’s what was sitting around the house, but you could always use your favorite bread (try out different kinds and keep me posted). Also, if you prefer not to have an over easy (or over hard if you cook too long) egg on the top, you can scramble the eggs first or use an egg substitute like Egg Beaters or Ready Egg. Cheese is always delicious and always a great option if you’re not kosher (the more, the merrier, right??).