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Broccoli Kugel


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Broccoli Kugel


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Broccoli Kugel

The word "kugel" is German for "ball" and probably refers to the small round pot in which kugels used to be cooked. The pot would be placed inside the chulent pot and left there to cook until served on Shabbos. Eventually kugels were baked separately in larger pans.


  • Prep Time : 5 min min
  • Ready Time : 5 min


8 servings


  • 1 (2-pound) bag frozen chopped broccoli cuts, thawed and drained
  • 1 cup light mayonnaise
  • 4 eggs
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon coarse black pepper
  • 1 pinch cayenne pepper


  1. Preheat oven to 375 degrees F.
  2. Liberally grease a 9-inch round baking dish with non-stick cooking spray.
  3. In a large bowl place broccoli, mayonnaise, eggs, salt, black and cayenne peppers and mix well.
  4. Pour broccoli mixture into prepared baking dish.
  5. Bake at 375 degrees for 1 hour and 15 minutes until set and edges are golden brown.

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




66 Responses to Broccoli Kugel

  1. avatar says: edahgal

    I made this recently, and although the consistency is good, it is waaay too salty–I had to throw most of it out.

    • hi – am so sorry — was a typo! changing this now from 1TBS to 1 1/2 tsp kosher salt

      • Hi Jamie, I was inquiring if I can make this recipe with fresh broccoli, and how much would I need? Tia!!

        • Hi Faigie. Yes you you can use fresh broccoli but you will need to par boil it. Use the same measurement – you want 2 pounds of chopped broccoli.

  2. Also just wanted to let everyone know I make this all the time in a 9×13 by simply doubling only the mayo and eggs all other measurements stay the same. If the top is browning too quickly cover loosely with foil.

  3. When I read this recipe I was thinking it might be good with cream cheese or herbed goat cheese. Or maybe both? And topped with those french fried onions….. Good Shavuot recipe.

  4. avatar says: hzl22

    i made this last night and it went over very well. I did double the eggs and mayo and baked it in a 9 x 12 pan. i was not sure if i should cook it for longer that the smaller size, but sort of used my judgment and it looked pretty much done at about an hour and a quarter or so…it was solid..could have left it longer to brown, but didn’t want it to get burned or dried out.

  5. avatar says: sa

    This was enjoyed by a wide range of ages. Easy to make
    Substituted garlic powder for cayenne pepper

  6. avatar says: ruchie

    I made this for shabbos and it came out great!

  7. avatar says: Jill

    Broccoli and kugel – what’s not to love and easy to have on hand ingredients – cannot wait to make!! Thanks for the recipe!!

  8. avatar says: Elaine

    I plan to make the 9×13 kugel. May I substitute egg beaters for the extra 4 eggs?

  9. avatar says: sa

    this was a big hit. i also substituted garlic powder for the cayenne. thanks for a new way to serve vegetables.

  10. avatar says: Hava

    Can I freeze this kugel?

  11. My hubby likes when the broccoli is chopped like this, rather than “islands in mayo” as he puts it! This is a perfect recipe for our family!!

    • OMG that’s hysterical! My Hubby agrees with your hubby (so I make this recipe for him too – LOL!) But I like Islands in mayo (is that so wrong?)

  12. avatar says: Debby

    This is an awesome recipe! It is so tasty and easy to make. Tried the garlic and it worked. Love it!

  13. I’m trying this recipe out but with zucchini (pulsing it a bit in my food processor) instead of broccoli.

    • would love to know how it turns out bc zucchini has so much water in it. please do let us know.

  14. avatar says: AVIVA

    Made your Broccoli Kugel this past Shabbos cut recipe in half just 3 of us home used a small round aluminum pan fit like a glove! I must say I thought it would be a bit blah not much spicing, too easy, no blood, sweat and tears! Well this will be my new go to Broccoli Kugel, we loved it simple, easy and most important tasty!

  15. avatar says: Marcy

    You would double the mayo and the eggs, but not the broccoli? Is that correct?

    • yes correct – I make this all the time in a 9×13 by simply doubling only the mayo and eggs all other measurements stay the same. If the top is browning too quickly cover loosely with foil.

  16. avatar says: Sheryl

    Doesn’t this need some matzo meal to keep it together, or do the eggs take care of that? I’ve made broccoli kugel before and it always had matzo meal. Sounds delish.

  17. avatar says: susan

    In the oven now, smells yummy!

  18. avatar says: Dalya

    I can’t wait to try this recipe! But I was wondering if there are any healthier substitutes for the mayo I can use?

    • hey Dalya that’s really the core of the recipe but here are a few ideas 1) I use light 2) I know there is a soy based mayo (nayonaise – I think it’s called) that is sold in health food stores/aisles 3) you can sub in Greek yogurt (but of course that would change the status from pareve to dairy) 4) you can use all eggs – and make it like a frittata.

  19. does it travel well? say an hours drive?

    • yes for sure – perfectly! I was actually thinking about making it this week for a family shabbos at my sister-in-law’s (a 45 minute drive :-)

  20. avatar says: beth

    Would this recipe work in a pie crust?
    Would I use the same amounts?

    • Hey Beth yes it tastes GRRRREAT in a pie shell (doesn’t everything?) BUT it fits about 3/4 of the brocooli mixture so you can try to adjust the recipe to make a bit less or cook the remainder as individual muffins or in small ramekins.

  21. avatar says: Lynnsey

    I’m using fresh broccoli, not frozen – does it need to be par-boiled?

    • way to complicate things :-) yes you should – enJOY!

      • avatar says: Lynnsey

        Thanks! We can’t get frozen broccoli with a hechsher in Johannesburg.

        • thanks for letting me know where you are writing from – how cool! what a bummer re: checked frozen broccoli, sorry :-(

  22. avatar says: C

    Made this on rosh hashanah and everyone loved it! Thanks so much! Also, I’m so impressed that you respond to all the comments. That’s really thoughtful.

    • Hey C – I do try. Although due to my recent travels I am about 200 comments behind (ahhhhh!) working on them one by one now. So happy this was a hit!

  23. avatar says: Steph

    Hi! If I make kugel in a pie shell, can I freeze?

    • hey there Steph – so this is just divine in a pie shell (honestly what isn’t?!) just a note that this freezes just OK – it can become a little watery when reheated (the brocooli can release some liquid when warmed)so note that your pie shell may be a bit soggy at the bottom.

      • avatar says: Gitty

        Sounds too easy-but from the feedback it sounds yum! Can I make this recipe into muffins or will it burn?

        • Hey Gitty – it is too easy (and too good!) I tried in muffin tins and I had a little trouble. It’s super delicate so getting it out in one piece (even after greasing well) was a little (actually a lot) hard. Then I tried with muffin papers but I used thin light colored papers and they were hard to peel off so if you are set on muffins I would use sturdy muffin paper in a contrasting color so you don’t end up mistakenly eating the paper (like we almost did – ah!!!)

  24. avatar says: Jodi

    Can you sub chopped frozen spinach? or is it too liquidy?

  25. I was thinking of making it for Pesach, not sure if you I can get cayenne pepper but maybe use garlic powder instead.

    • sure or chili flakes or a pinch of your favorite spice just to “wake” it up a bit.

  26. I would like to share my experience regarding freeing cooked/baked food. I freeze everything (except for potato kugel) BEFORE baking. I take it out to defrost and then bake and it tastes as fresh as new. I find frozen cooked food to be too watery.

    • I hear that Rivka! Awesome tip – thank you SO much for sharing with all here.

  27. avatar says: ellen

    Hi Jamie,
    Sounds delish and I know you never stir us wrong but I am afraid that its going to be bland without all the chemicals we usually put in our broccoli kugel such as onion soup powder or non dairy creamer. From the comments I am sure its going to be great but do you think i have to worry? I am happy for my family to be chemical free from something finally?? ellen

    • LOL hey Ellen! It is good – you can give it a bit more “life” with more cayenne OR a pinch of nutmeg… but we all do like it as is in our house.

  28. avatar says: Gershona

    Can this be baked at 350? (My oven is only accurate at that temperature.)
    Also, I was thinking this might be good with cheese added, and call it a quiche. What do you think?

  29. avatar says: Tamara

    I made this for a potluck Shabbat lunch and I was a little late and by the time I got there it was all gone. Thanks for the recipe. I did use fresh broccoli and graded it (crazy right?) and then there was not need to par boil. Thanks for the recipe.

    • Total craziness! (and so happy it was a hit and so sorry you didn’t get a piece) but so thankful you shared that tip with us!!!

  30. avatar says: elkwash

    Made it doubled and with fresh broccoli. I par boiled the broccoli. Came out great

  31. avatar says: haddasah

    hi Jaime!
    do you have a crust recipe for this

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