Matzo Brei is a popular classic Ashkenazi Jewish dish served during Passover and year round. Matzo pieces soaked in egg and then pan fried to perfection make for the ultimate Passover breakfast or brunch. Served sweet or savory, the toppings and variations are endless.
Matzo Brei is one of the most requested recipes in my Facebook Jewish Cooking group. Members often have fond childhood memories of the dish and hope to learn how to recreate it. So, I have written down my family recipe to share with others, including tips for the best possible results.
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What is matzo brei?
Also called fried matzo, and sometimes spelled matzo brie, but pronounced 'bry', it is like a matzo-based version of scrambled eggs. The word 'brei' can also mean porridge or mush, which accurately describes the soft and comforting texture of this matzo recipe. No matter what you call it or how you spell it, matzo brei is a delicious dish that has become part of my Passover tradition. And I hope yours too!
If you are looking for more Passover breakfast ideas, then try this Italian Frittata With Zucchini and Tomato or my Shakshuka recipe with poached eggs in a flavorful tomato sauce. Or check out Matzo Meal Pancakes, another nostalgic favorite.
Why Make This Matzo Brei Recipe
- Easy and quick recipe that you can get on the table in just minutes.
- A great way to use up leftover matzo, along with Matzo Toffee.
- Depending on your mood, you can prepare it sweet or savory.
- Perfect for breakfast, lunch, or dinner, matzo brei makes a light and satisfying meal, especially after two hearty Seders.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
- Matzo - You can use any type of matzo, whether it be plain, egg, or whole wheat, but I usually use plain matzo. Matzo crackers work as well.
- Eggs - Feel free to use whatever you have in the fridge.
- Salt - My go-to is Diamond Crystal kosher salt. Don’t go light on the salt as matzo is quite bland.
- Butter - I used unsalted butter but if you use salted, adjust the amount of added salt. Although butter adds a nice flavor, a neutral oil like avocado oil is a good substitute.
Different Types of Matzo Brei
There are loads of ways to serve matzo brei; here are several options.
- Savory - Sauté mushrooms, spinach, onions, leeks, or any other vegetables that you have on hand to make the matzo brei a savory dish.
- Sweet - Add a touch of vanilla and cinnamon to the egg mixture and serve with jam, sour cream, maple syrup, or cinnamon sugar as a topping or for dipping.
- Spicy - Serve with a large dollop of salsa or sprinkle with hot sauce and serve with avocado slices.
- Other add-ins - The options are endless; you can mix in smoked salmon, salami, cheese, or leftover charoset. Get creative and use whatever you have on hand.
- Dairy-free / parve - can substitute the butter with margarine or neutral oil (like avocado oil) to make dairy-free matzo brei.
This recipe has not been tested with substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below.
How to make Matzo Brei (step by step photos)
See the recipe card below for complete directions.
Use these process shots to help visualize how to make this recipe.
Step 1. Break and soak matzo: Break matzo into large pieces, and soak in warm water in a bowl until just softened but not mushy, about 3 minutes.
Step 2. Drain water, and gently press some excess water out of the matzo with minimal breakage to the matzo.
Step 3. Add egg: Beat eggs with large pinch of salt, and gently fold the egg throughout the softened matzo which will result in small (but not tiny) matzo pieces. Wait a couple minutes for egg to absorb into the matzo.
Step 4. Heat butter: In the meanwhile, melt butter in fry pan over medium heat, then swirl to coat bottom of pan. Wait for bubbling to know the pan is hot.
Step 5. Add batter to pan in even layer: Once egg absorbs, the softened matzo is lightly coated in egg and glistens. Add matzo batter to heated and buttered pan.
Step 6. Cook until golden: Let matzo sit undisturbed in the pan a few minutes to cook on the bottom. Then break apart the matzo clusters into smaller chunks and turn over to cook on the other side. Pan fry until the egg is cooked through and the desired level of crispiness is achieved. I like it with flecks of crispy golden brown scattered throughout.
Top Tips
- Don’t soak the matzo in water too long, or it will get soggy.
- For crispy on the outside and soft on the inside, let the matzo batter sit in the hot pan a while to get crispy.
- Dust the finished matzo brei with a touch of kosher salt to give the dish its proper savoriness. The contrast to the sweet jam is especially good.
Make Ahead and Storage
Make ahead: Matzo brei is best eaten fresh, but if you want to get a head start, you can break the matzo and prepare the eggs. When you are ready to eat, soak the matzo and follow the rest of the instructions.
How to freeze: Freezing is not ideal as you will compromise the texture.
How to store: Store leftovers in an airtight container in the refrigerator for up to 2 days.
How to reheat: Reheat over the stove so the matzo crisps up again. Or microwave for a quick and easy reheat.
More Breakfast Ideas
- Shakshuka (poached eggs in spicy tomato sauce)
- Matzo Meal Pancakes (bubaleh or chremslach)
- Jewish Apple Honey Cake
- Spinach and Feta Bourekas (Puff Pastry Appetizers)
Frequently Asked Questions
Yes, spread the matzo-egg mixture into the pan and cook it as a large flat cake, flipping once.
For savory flavors, add garlic powder, onion powder, or stir in everything bagel seasoning. For sweet flavors, try cinnamon, nutmeg, vanilla, or sugar.
Yes, matzo crackers would work well to make matzo brei.
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Recipe
The Best Matzo Brei Recipe
Ingredients
- 4 sheets of matzo
- 4 large eggs
- 2 large pinches Diamond Crystal kosher salt
- 2 teaspoons unsalted butter
- For serving: jam, sour cream, or cinnamon sugar. And an extra light dusting of kosher salt.
Instructions
- Take sheets of matzo, break into large pieces, and soak matzo in warm or room temperature water in a bowl until softened but not mushy, about 3 minutes.
- Drain water over the sink, and gently press excess water out of the matzo without breaking the matzo too much, being careful to tip the bowl to let the water out without letting the matzo escape down the drain.
- Beat 4 eggs in a cup or bowl with 2 large pinches of salt. Then pour eggs over the softened matzo and gently fold the two together. Many of the matzo pieces will break in half, but don’t let the matzo pieces get extra tiny. Let the egg absorb into the matzo, about 2 minutes. Meanwhile, heat a medium-sized fry pan on the stove over medium heat.
- Add a pat of butter to the pan, and swirl to coat the bottom of the pan. Once the butter is bubbling, add the matzo egg mixture to the pan in an even layer.
- Cook the mixture as either one big pancake (cook on both sides) or scramble and break apart a little so that small chunks hold together. Depending on your preference, cook until each side is to your level of doneness- either cook fairly quickly until cooked through but still soft, or leave the matzo brei to linger in the pan until each side is crispy golden brown with a soft center. My tradition is scrambled and crispy, but all options are good.
- Serve immediately with jam, sour cream, or cinnamon sugar. Optional to dust the top of it with another pinch of kosher salt.
Notes
- Don’t soak the matzo in water too long, or it will get soggy.
- For crispy on the outside and soft on the inside, let the matzo batter sit in the hot pan a while and get crispy.
- Matzo brei can be cooked scrambled or pancake style.
- Dust the finished matzo brei with a touch of kosher salt to give the dish its proper savoriness.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
Linda Stern says
The recipe is basically the way I make it. It turns out delicious. However, you need to change the nutritional numbers. Matzo alone has like 45 carbs, not 2. This is extremely misleading.
Dana Shrager says
Thank you for the feedback on the nutritional information. The program I use provides an estimate, but in this case, it seems to have been very off. So, I researched and adjusted it.