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Best Kosher Breakfast Casserole with Eggs and Vegetables - Jewish recipe
There's something wonderful about having breakfast ready to go when you wake up. This kosher breakfast casserole has become my go-to for Shabbat mornings and Jewish holidays when I want something hearty but don't want to spend time cooking. I can assemble it the night before and just pop it in the oven while everyone's getting ready. The beauty of this particular casserole is how it balances protein from eggs with the sweetness of caramelized onions and bell peppers. I learned this technique from my neighbor who always made the most incredible breakfast dishes for her family. She taught me that the key is cooking the vegetables first until they're really soft and golden. This extra step makes all the difference because raw vegetables release too much water and make the casserole soggy. What makes this version work so well is the combination of challah bread and cottage cheese. The challah soaks up all the egg mixture without falling apart, and the cottage cheese adds richness without being too heavy. I use day-old challah because it absorbs the custard better than fresh bread. If you don't have challah, any good quality bread works, but avoid anything too dense or it won't absorb properly. This casserole is perfect for feeding a crowd during holidays or when you have overnight guests. I usually serve it with fresh fruit and maybe some smoked salmon on the side. It keeps well in the refrigerator for up to three days, and individual portions reheat beautifully in the microwave.
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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

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.