Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Best Kosher Breakfast Casserole with Eggs and Vegetables

By /
Jump to Recipe Print Recipe
Dairy (Milchig)

This breakfast casserole is perfect for Shabbat mornings and holidays: cubes of day-old challah baked with eggs, cottage cheese, milk, sautéed onion, peppers and garlic. Assemble it the night before and bake in the morning.

Cook the Vegetables First

Sauté the onion and peppers until soft and golden; this removes their moisture and makes them sweet. Toss them with the challah cubes, pour over the egg and cottage cheese mixture, and let it soak overnight in the fridge so the bread absorbs the custard evenly.

Kosher Notes

With cottage cheese, milk and butter, this is a dairy (milchig) dish. Use dairy products with a reliable hechsher and check each egg for blood spots. Baking a fresh casserole on Shabbat morning isn’t permitted, so for Shabbat, bake it before Shabbat and keep it warm according to your practice.

Make-Ahead

Assemble the night before, adding 10 to 15 minutes to the baking time. Leftovers keep for 3 days.

Best Kosher Breakfast Casserole with Eggs and Vegetables
This make-ahead kosher breakfast casserole combines fluffy eggs, caramelized vegetables, and challah bread for the perfect Shabbat morning meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 cups day-old challah bread, cubed about 1 large loaf
  • 10 large eggs
  • 1 cup cottage cheese
  • 1/2 cup milk
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup fresh chives, chopped
  • 2 tablespoons butter for greasing

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softening.
  3. Add bell peppers to the skillet and cook for 8-10 minutes, stirring occasionally, until vegetables are soft and lightly caramelized.
  4. Add minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
  5. In a large bowl, whisk together eggs, cottage cheese, milk, salt, pepper, and paprika until well combined.
  6. Add the cubed challah bread to the egg mixture and gently fold to combine. Let sit for 5 minutes to allow bread to absorb the liquid.
  7. Fold in the cooked vegetables and half of the chopped chives.
  8. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle remaining chives on top.
  9. Bake for 40-45 minutes until the center is set and the top is golden brown. A knife inserted in the center should come out clean.
  10. Let cool for 10 minutes before serving. Cut into squares and serve warm.

Notes

This casserole can be assembled the night before and refrigerated. Add 10-15 minutes to baking time if cooking from cold. Leftovers keep in the refrigerator for up to 3 days and reheat well in the microwave. You can substitute any vegetables you prefer, but make sure to cook them first to remove excess moisture.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 285mg 95%
Sodium 520mg 23%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top