Matzo Brei
A comforting Jewish classic that falls somewhere between scrambled eggs and French toast. Broken matzo sheets are softened in water, squeezed, then fried with beaten eggs into golden, crispy-edged chunks with a soft, custardy center. Ready in 15 minutes, it's a beloved Passover breakfast that tastes equally good with a sprinkle of salt and pepper or a dusting of cinnamon sugar.
For 4 servings
- prep · ~3 min
Break the matzo into pieces.
1.Break matzo sheets into roughly 1-inch pieces into a medium mixing bowl.2.Pour water over the matzo pieces until just covered.3.Let soak until softened but not mushy, about 2-3 minutes. - prep · ~1 min
Drain and squeeze the matzo.
1.Drain soaked matzo in a colander.2.Gently press with the back of a spoon or your hands to remove excess water.3.Return drained matzo to the bowl.TIPDon't squeeze too hard — the matzo should be moist, not bone-dry. A little retained water helps create a soft, custardy interior. - mix · ~1 min
Beat eggs and combine with matzo.
1.Crack eggs into a separate bowl and beat until well blended.2.Pour beaten eggs over the drained matzo.3.Season with salt and pepper.4.Stir gently until matzo is evenly coated. - fry · ~4 min
Fry the matzo brei.
1.Melt 1 tablespoon butter in a non-stick skillet over medium heat until foamy.2.Add the matzo-egg mixture and spread evenly across the pan.3.Cook undisturbed until bottom is golden and set, about 3-4 minutes.TIPFor a pancake-style matzo brei, leave it intact. For scrambled style, start breaking it apart with the spatula as soon as it hits the pan. - fry · ~3 min
Flip and finish cooking.
1.Add remaining 1 tablespoon butter around the edges.2.Break the matzo brei into large chunks with the spatula and flip each piece.3.Cook until golden on the second side and eggs are fully set, about 3 minutes. - serve
Serve immediately.
Transfer to plates while hot. Serve savory with a sprinkle of extra salt and pepper, or sweet with a dusting of cinnamon sugar, maple syrup, or a dollop of sour cream.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier matzo brei, use a well-seasoned cast-iron pan and don't crowd the mixture.
- 2If you prefer a savory version, add a pinch of smoked paprika or a few grinds of white pepper.
- 3Make it dairy-free by swapping butter for schmaltz (chicken fat) or a high-heat neutral oil.
- 4To avoid a soggy result, squeeze the matzo gently; it should feel damp, not dripping.
- 5For a fluffier texture, separate the eggs, whip the whites to soft peaks, then gently fold them into the matzo yolk mixture.
- 6Leftover matzo brei can be reheated in a toaster oven at 350°F for 5 minutes to restore crispness.
Adapt it for your goals.
Veggie-Packed
Add 1/4 cup finely diced sautéed onion or scallions to the egg mixture before frying. The sweetness of the onion complements the egg and matzo, adding moisture and a savory depth.
Low OilLow-Oil
Use a non-stick pan with 1 tablespoon of butter (or oil) and cook over medium-low heat. This cuts the fat by half while still achieving a golden, non-stick result.
Spiced UpSpiced-Up
Mix 1/2 teaspoon of za'atar, Aleppo pepper, or sumac into the beaten eggs. The earthy, tangy spices give the dish a Middle Eastern twist without overpowering the mild matzo.
Sweet Apple CinnamonSweet Apple-Cinnamon
Toss the soaked matzo with 1/2 teaspoon of cinnamon and 1 tablespoon of brown sugar before adding the eggs. Serve with sautéed diced apples for a dessert-style breakfast.
Why this is on our healthy list.
Quick, High-Quality Protein
Four large eggs provide about 24 grams of complete protein, making this a satisfying breakfast that supports muscle repair and satiety.
Low in Added Sugar
This savory version has no added sugar, making it a smart choice for blood sugar management, especially during Passover when many options are carb-heavy.
Naturally Grain-Friendly for Passover
Made with matzo (unleavened wheat), this dish fits perfectly within Passover dietary rules while offering a gentle source of carbohydrates for energy.
Frequently asked questions
Yes, whole wheat matzo works well but absorbs water more quickly, so reduce soaking time to 1-2 minutes. Gluten-free matzo is more brittle; handle gently and don't oversoak.
