Best Muffin Size Passover Vegetable Kugels Recipes

PASSOVER VEGETABLE CUPS

Passover Vegetable Cups image

Delicious for Passover or for year round. The original recipe called for chopped spinach, but we all like it w/ chopped broccoli much better.

Provided by helowy

Categories Vegetable

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 onion, chopped and sauteed in butter
2 (10 ounce) packages frozen chopped broccoli
4 carrots, peeled and grated
1/2 cup matzo meal
4 eggs
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons passover instant mushroom soup mix or 2 tablespoons chicken soup powder

Steps:

Cook broccoli until defrosted and drain well.
Add all ingredients and mix well.
Put mixture into greased muffin tins.
Bake 40-50 minutes in a preheated 350F oven.

Nutrition Facts : Calories 66.6, Fat 1.9, SaturatedFat 0.6, Cholesterol 62, Sodium 244, Carbohydrate 9.1, Fiber 2.3, Sugar 2.1, Protein 4.2

MUSHROOM-SPINACH MATZOH KUGEL IN MUFFIN PANS

Mushroom-Spinach Matzoh Kugel in Muffin Pans image

Individual kugels are baked in muffin tins for easy serving on a buffet. This can be made vegetarian by substituting vegetable broth for the chicken. I started making these several years ago to bring to a Passover seder with friends and family, and have improved on the recipe over the years. All of the slicing and chopping can be done in the food processor, and the recipe goes together fast. Can be made ahead and reheated. I've never tried freezing them, but that would probably work, too.

Provided by PamC6283

Categories Spinach

Time 1h10m

Yield 24 individual kugels, 24 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1 lb button mushroom, sliced thin in food processor
3 celery ribs, chopped
1 medium onion, chopped
3/4 cup water
3 large eggs
2 (10 1/2 ounce) cans condensed chicken broth or 2 (10 1/2 ounce) cans vegetable broth, undiluted
7 matzohs, broken by hand into small pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 pinch dried thyme
2 (10 ounce) boxes frozen chopped spinach, thawed and drained

Steps:

Preheat oven to 375°F Lightly grease or spray muffin pans for 24 regular-size muffins.
Heat olive oil in wide skillet over medium-high to high heat. Saute mushrooms, celery and onion until liquid from vegetables renders and then evaporates so that mushrooms brown slightly, about 10 minutes. Stir the water into the vegetables in the pan to release any browned bits. Remove from heat and set aside.
In a large mixing bowl, lightly beat eggs with chicken broth. Stir in matzoh pieces and seasonings, then stir in spinach and mix well. Add mushroom mixture and stir well to combine.
Spoon into prepared muffin pans, filling level with top of cups.
Bake 25 minutes, till golden brown. Run a knife around the sides of each kugel to loosen, remove from pans and serve immediately or cool on wire racks, wrap and store for reheating later.

CONFETTI VEGETABLE KUGEL (PASSOVER)

Confetti Vegetable Kugel (Passover) image

A colourful, light, delicious, and healthy recipe from Norene Gilletz's wonderful cookbook, "Healthy Helpings". Variations: Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown. Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes.

Provided by blucoat

Categories Potato

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

3 medium zucchini, unpeeled (1 lb.)
3 carrots, peeled
2 sweet potatoes (about 1 lb.) or 3 large potatoes, peeled (about 1 lb.)
2 medium onions
2 garlic cloves
1/2 cup fresh parsley leaves
3 -4 tablespoons chopped fresh basil or 1 teaspoon dried basil
4 eggs
4 egg whites or 2 additional eggs
1/2 cup potato starch or 1/2 cup matzo meal
1 1/4 teaspoons salt (to taste)
1/2 teaspoon pepper (to taste)
2 teaspoons olive oil

Steps:

Preheat oven to 375°F
Grate zucchini, carrots and sweet potatoes. (Can be done in the food processor.) Finely mince onions, garlic, parsley and basil. Combine all ingredients in a large mixing bowl and mix well.
Spray a 3 quart rectangular or oval casserole with non-stick spray. Add vegetable mixture and spread evenly. Bake at 375°F for 1 hour and 10 minutes, or until golden brown and firm.

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