Cheesy Matzah Brei Kugel
Real talk: Passover is a tough one for me. Don’t get me wrong—it’s a beautiful holiday filled with tradition, family and a reminder of just how lucky we are.
It’s just that I’m constantly, insatiably, ferociously hungry. For eight days straight. After all, I named my business after a carb.
I created this matzah brei kugel to ensure that there is always something hearty within arm’s length to be devour when the inevitable hourly hunger pains set in. The recipe is very forgiving—modify at your leisure! (Or come and get it at On Rye—we’ll be serving it all Passover long!)
- 5 portobello mushroom caps
- Olive oil
- Balsamic vinegar
- 4 heads broccoli
- Salt and pepper to taste
- 6 sheets matzah, broken into small pieces
- 1 cup shredded cheddar cheese
- 8 eggs
- 1 cup milk
- ½ cup sauerkraut
- Slice portobello mushroom caps thinly, drizzle with in olive oil and balsamic vinegar, cover with plastic wrap and let marinate overnight.
- The next day, preheat the oven to 500 degrees. Drizzle broccoli with olive oil, salt and pepper to taste and roast for 15 minutes. Once cool, chop florets into small pieces.
- Lower oven temperature to 350 degrees. Place matzah in a medium casserole dish. Pour in eggs and milk and fold over until matzah is coated with the mixture. Add in broccoli florets, portobello mushrooms, cheddar cheese and sauerkraut. (I like to layer these in, like nachos). Bake for 35 minutes or until the top is brown and crispy.