Breakfast Kugel
Start your morning with a comforting and flavorful twist on a classic with this hearty Breakfast Kugel. Made with tender egg noodles, creamy cheddar cheese, and a medley of sautéed vegetables including bell pepper, onion, and baby spinach, this savory casserole is the perfect balance of cheesy indulgence and wholesome ingredients. Infused with a rich egg custard and a hint of garlic, then baked to golden perfection with an optional crunchy breadcrumb topping, this kugel is easy to prepare yet impressively satisfying. Ideal for weekend brunches, meal prep, or even as a make-ahead breakfast for busy mornings, this versatile dish serves up comfort in every bite. With minimal prep and big flavor, Breakfast Kugel will quickly become a go-to favorite for feeding a hungry crowd or savoring leftovers all week long!
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 6 large eggs
- 1.5 cups milk
- 1 cup cheddar cheese
- 4 tablespoons unsalted butter
- 1 medium yellow onion
- 1 medium bell pepper (any color)
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 tablespoon olive oil
- 0.5 cup breadcrumbs (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or casserole pan.
Cook the egg noodles according to the package instructions. Drain and set aside once cooked.
Chop the yellow onion and bell pepper into small pieces.
Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes.
Stir in the baby spinach and cook for an additional 2 minutes until wilted. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder.
Melt the unsalted butter and add it to the egg mixture, stirring to combine.
Add the drained noodles, sautéed vegetables, and shredded cheddar cheese to the egg mixture. Mix everything until the noodles are fully coated and ingredients are well distributed.
Pour the mixture into the greased baking dish and spread it out evenly.
If using breadcrumbs, sprinkle them evenly over the top of the kugel for a crispy topping.
Bake in the preheated oven for 40–45 minutes, or until the top is golden and the kugel is set in the center.
Allow the kugel to cool for 5–10 minutes before slicing and serving.
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1465 mg | 488% | |
| Sodium | 4251 mg | 185% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 33.1 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 1279 mg | 98% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
