Mushroom-spinach matzoh kugel in muffin pans (recipe)

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Mushroom-spinach matzoh kugel in muffin pans (recipe)
NameMushroom-spinach matzoh kugel in muffin pans
IngredientsOlive oil Button mushroom Celery ribs Onion Water Eggs Condensed chicken broth Vegetable broth Salt Pepper Dried thyme Frozen chopped spinach
Cooktime (in hours)0.416666667
Preptime (in hours)0.75
Totaltime (in hours)1.166666667
Keto friendlinessKeto friendly
Calories87.4
Fat5.7
Protein4
Carbohydrate6
Fiber1.2
Net carbohydrates4.8
Sugar0.9
Saturated fat0.9
Cholesterol (mg)23.5
Sodium348.4
Servings24
Yield24 individual kugels
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
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Mushroom-spinach matzoh kugel in muffin pans (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Mushroom-spinach matzoh kugel in muffin pans (recipe) image(external)

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Mushroom-spinach matzoh kugel in muffin pans (recipe)


  1. Preheat oven to 375 8F Lightly grease or spray muffin pans for 24 regular-size muffins.
  2. Heat olive oil in wide skillet over medium-high to high heat. Saute mushrooms, celery and onion until liquid from vegetables renders and then evaporates so that mushrooms brown slightly, about 10 minutes. Stir the water into the vegetables in the pan to release any browned bits. Remove from heat and set aside.
  3. In a large mixing bowl, lightly beat eggs with chicken broth. Stir in matzoh pieces and seasonings, then stir in spinach and mix well. Add mushroom mixture and stir well to combine.
  4. Spoon into prepared muffin pans, filling level with top of cups.
  5. Bake25 minutes, till golden brown. Run a knife around the sides of each kugel to loosen, remove from pans and serve immediately or cool on wire racks, wrap and store for reheating later.

    Food tags
    Greens, Vegetable, European, Kosher, For Large Groups,



Keto-meter rating
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Time:
Prep Time in Hours and Mins:1H10M

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Contributors: Prab R. Tumpati, MD