Muffin Size Passover Vegetable Kugels

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Total Time
15 mins
40 mins

Some weeks ago Chia helped me with suggestions of how to make smaller sized kugels. And lo and behold, while browsing on the net I found this recipe. Tweaked it a bit to my liking and immediately tried it. Such a good idea to use muffin tins. Besides Passover, matzohmeal can of course be substituted for flour. Thanks Chia for the initial suggestions.

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  1. Preheat oven to 375°F.
  2. Grease 12 muffin tins or ramekins.
  3. Heat oil in a skillet.
  4. Saute onion, celery, carrots and peppers 2-3 minutes, or until onion is translucent.
  5. Place drained spinach in a bowl.
  6. Add eggs, sauteed vegetables and matzoh meal.
  7. Season with salt and pepper.
  8. Mix well.
  9. Spoon into prepared tins.
  10. Bake 35-40 minutes.
Most Helpful

I made this for our Passover Seder and the only thing I did differently was to make it in a casserole dish, not individual muffins. I baked it at 375 for 1/2 hour. Everyone LOVED it! Thanks very much Chef Dudo!

5 5

These were really good. I made them as instructed and the texture was perfect. Thanks for posting.

5 5

I thought these were wonderful. Made the recipe exactly as written and served as a side dish with braised brisket (Braised Brisket) and roasted potatoes. They reheat very well and can be made in advance which is key for me. I will make these again. Thanks!