Matzo Brei Recipe: When it comes to simple yet comforting dishes, Matzo Brei stands out as one of the most beloved recipes in Jewish households, especially during Passover. Imagine crispy edges with a soft, eggy center—like a cross between scrambled eggs and pancakes but with a unique texture from the matzo. This dish is versatile, allowing you to make it sweet or savory depending on your mood. Whether you’re new to Jewish cooking or simply craving a nostalgic breakfast, this step-by-step guide will walk you through everything you need to know to make the perfect Matzo Brei.
What is Matzo Brei?
Matzo Brei (pronounced mah-tzo brye) is a traditional Jewish dish made by soaking matzo crackers in water, mixing them with beaten eggs, and frying the mixture in a pan until golden brown. The texture is slightly crispy on the outside and soft on the inside, much like French toast but made with matzo instead of bread. Some people prefer to scramble it loosely, while others cook it as a pancake-style patty. Its adaptability makes it one of those recipes you can never get bored of, as each cook puts their own twist on it.
Origins and Cultural Significance
Matzo Brei traces back to Jewish communities in Eastern Europe and became especially popular among Ashkenazi Jews. Traditionally, it is eaten during Passover when leavened bread is avoided. Since matzo is unleavened, it became a staple ingredient in holiday meals. Over time, Jewish families developed creative recipes using matzo, and Matzo Brei emerged as a comfort food enjoyed not only during Passover but year-round. Its simplicity and rich cultural roots make it much more than just a recipe—it’s a piece of history served on a plate.
Why You’ll Love This Dish
One of the best things about Matzo Brei is its versatility. If you’re craving something sweet, drizzle it with honey, maple syrup, or sprinkle it with cinnamon sugar. If you want something savory, serve it with sour cream, lox, or even sautéed vegetables. It’s also incredibly quick to make, usually taking less than 15 minutes from start to finish. Whether you’re cooking for yourself on a lazy morning or whipping up breakfast for the family, Matzo Brei is a crowd-pleaser that delivers comfort in every bite.
Ingredients You’ll Need
Essential Ingredients
To make a classic Matzo Brei, you’ll need just a handful of pantry staples. Here’s the basic list:
- Matzo crackers (4–5 sheets) – The base of the dish.
- Eggs (4 large) – To bind the matzo and give the dish its fluffy texture.
- Salt (½ teaspoon) – For seasoning.
- Butter or oil (2 tablespoons) – To fry the mixture and add flavor.
These simple ingredients are enough to make a traditional version. However, Matzo Brei is one of those dishes that welcomes creativity.
Optional Flavor Boosters
Want to elevate your Matzo Brei? Try adding one or more of these:
- Onions or scallions – For a savory touch.
- Cheese – Melty cheddar or feta works beautifully.
- Cinnamon and sugar – For a sweet, French toast-style version.
- Fresh herbs (parsley, dill, or chives) – To brighten up savory Matzo Brei.
- Fruit toppings (berries, bananas, or applesauce) – Perfect if you’re leaning sweet.
Best Matzo to Use
While plain matzo is traditional, you can also use flavored varieties like whole wheat, everything-seasoned, or egg matzo for a twist. If you want the most authentic experience, stick with plain matzo since it allows the eggs and toppings to shine. Fresh, crisp matzo works best—it should snap easily when broken. Avoid stale matzo, as it can become mushy and ruin the texture of your dish.
Preparing for the Recipe
Tools and Equipment Needed
Before you start cooking, gather your tools to make the process smooth:
- A large mixing bowl for soaking the matzo.
- A whisk or fork for beating the eggs.
- A skillet or non-stick frying pan for cooking.
- A spatula for flipping or stirring.
- A colander for draining soaked matzo (optional but helpful).
Choosing the Right Pan
The type of pan you use can affect your results. A non-stick skillet is ideal since it prevents the mixture from sticking and allows easy flipping. Cast iron pans also work well if you like a crispier edge. Make sure your pan is wide enough to spread out the matzo mixture evenly, ensuring even cooking.
Prepping the Ingredients
Start by breaking the matzo into small pieces about the size of a quarter. You don’t want them too fine, or the dish will turn mushy. Next, get your eggs ready by cracking them into a bowl and whisking until smooth. Having all your ingredients prepped before you start cooking makes the process quick and stress-free.
Step-by-Step Guide to Making Matzo Brei
Step 1 – Breaking the Matzo
Start by taking sheets of matzo and breaking them into small pieces, about the size of large flakes or bite-sized chunks. This makes them easier to soak and mix with the eggs later.
Step 2 – Soaking the Matzo
Place the broken matzo pieces in a bowl and cover them with warm water. Let them soak for 20–30 seconds, just until they soften slightly. Drain well to remove excess water—if left too soggy, the final dish can turn mushy.
Step 3 – Beating the Eggs
In a separate bowl, crack in a few eggs (about 2–3 per sheet of matzo used). Beat them with a fork or whisk until smooth. Season with a pinch of salt and pepper, or add sugar and cinnamon if you prefer a sweet version.
Step 4 – Mixing Everything Together
Combine the drained matzo pieces with the beaten eggs, stirring gently until the matzo is fully coated. The mixture should be moist but not runny, with the matzo holding onto the egg mixture.
Step 5 – Cooking to Perfection
Heat a skillet over medium heat with a little butter or oil. Pour in the matzo-and-egg mixture and cook, stirring occasionally, until golden and set. You can scramble it loosely for a soft texture, or press it down and flip for a more pancake-like style.
Serving and Enjoying Matzo Brei
Sweet Toppings to Try
If you’ve got a sweet tooth, Matzo Brei can easily transform into a delightful breakfast treat. Drizzle honey or maple syrup over the top, or dust it with powdered sugar and cinnamon. Fresh fruit like berries, banana slices, or applesauce pairs wonderfully with the eggy matzo base. Some people even enjoy a dollop of jam for a fruity burst. Think of it like French toast but with a unique matzo crunch—it’s hearty, satisfying, and comforting all at once.
Savory Options for a Hearty Meal
For those who prefer savory breakfasts, Matzo Brei is just as flexible. Top it with sour cream and smoked salmon (lox) for a classic Jewish deli-style twist. Add sautéed onions, mushrooms, or spinach for a veggie-packed version. Cheese lovers can melt a slice of cheddar, Swiss, or feta on top while the Matzo Brei is still in the pan. For extra flavor, sprinkle chopped fresh herbs like dill, chives, or parsley right before serving.
Best Drinks to Pair With Matzo Brei
The right beverage can make your meal even more enjoyable. For sweet Matzo Brei, pair it with a hot cup of coffee or tea. If you’re serving a savory version, a glass of fresh orange juice balances out the richness nicely. During brunch gatherings, you can even serve it with a mimosa or light white wine for an elevated experience.
Creative Variations of Matzo Brei
Sweet Matzo Brei
One of the most popular variations of this dish is the sweet version, often compared to French toast. To make it sweet, you can mix a teaspoon of sugar and a pinch of cinnamon into the eggs before combining them with the matzo. Once cooked, top it with powdered sugar, maple syrup, or honey. Some families love adding fresh fruit like blueberries, strawberries, or sliced bananas for a refreshing burst of flavor. This version is especially appealing to kids, as it feels more like a treat than a traditional breakfast. Sweet Matzo Brei is often enjoyed during Passover mornings as a special way to start the day.
Savory Matzo Brei
On the other hand, savory Matzo Brei leans more toward a hearty, filling meal. You can sauté onions, garlic, or mushrooms before adding the matzo mixture to the pan. For extra richness, sprinkle grated cheese into the eggs or top the finished dish with feta or goat cheese. If you love deli-style flavors, serve your savory Matzo Brei with sour cream, smoked salmon, or even a dollop of horseradish cream. Fresh herbs like dill or parsley not only add color but also brighten the flavors. This version works beautifully as brunch or even a light dinner.
Matzo Brei Casserole
If you’re feeding a crowd, consider turning your Matzo Brei into a baked casserole. Instead of frying it in a pan, mix the soaked matzo and eggs, season with your choice of sweet or savory add-ins, and bake in a greased casserole dish at 350°F (175°C) for 25–30 minutes until golden brown. This method creates a fluffy, sliceable dish that can be prepped in advance and reheated when needed—perfect for large family gatherings during Passover.
Tips for Perfect Matzo Brei Every Time
Don’t Over-Soak the Matzo
One of the most common mistakes is soaking the matzo too long. If it gets too soggy, your Matzo Brei will lose its texture and turn mushy. The key is to soften the matzo just enough so it bends slightly but still has a bit of bite.
Adjust the Egg-to-Matzo Ratio
The ratio of eggs to matzo determines the overall texture. More eggs will give you a softer, more custard-like dish, while less egg will create a firmer, crispier result. Start with four eggs for four to five sheets of matzo, then adjust according to your preference.
Use Medium Heat
Cooking on high heat may burn the outside while leaving the inside undercooked. Medium heat allows the eggs to set slowly while the matzo develops a golden, crispy crust. Patience pays off—perfect Matzo Brei is all about balance.
Experiment with Flavors
Since Matzo Brei is a blank canvas, don’t be afraid to experiment. Try adding herbs, spices, or even a dash of hot sauce for a bold twist. If you love fusion cooking, pair sweet Matzo Brei with Nutella or savory Matzo Brei with salsa and avocado.
Storing and Reheating Matzo Brei
Refrigerating Leftovers
Matzo Brei is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. They will keep for up to two days.
Reheating Tips
To reheat, avoid the microwave if possible, as it can make the dish rubbery. Instead, warm it in a skillet over medium heat with a little butter or oil until heated through. You can also reheat in the oven at 300°F (150°C) for about 10 minutes.
Freezing Matzo Brei
Freezing is not recommended, as the texture of matzo changes dramatically once thawed. Since the recipe comes together so quickly, it’s best to make it fresh whenever you want to enjoy it.
Matzo Brei vs. Other Breakfast Dishes
Matzo Brei vs. French Toast
At first glance, sweet Matzo Brei looks similar to French toast. Both are egg-based, pan-fried dishes often served with sweet toppings. However, French toast is made with leavened bread, while Matzo Brei uses unleavened matzo. This makes Matzo Brei lighter and crispier.
Matzo Brei vs. Scrambled Eggs
Scrambled eggs are fluffy and soft on their own, but when matzo is added, it creates a heartier, more textured dish. The contrast of crisp edges and tender egg makes Matzo Brei stand out.
Matzo Brei vs. Pancakes
Pancakes are sweet and fluffy, usually made with flour, sugar, and baking powder. Matzo Brei, on the other hand, is simpler, with eggs and matzo as the base. While pancakes rely on rising agents, Matzo Brei stays flat but delivers richness and crunch in every bite.
Health Benefits of Matzo Brei
High in Protein
Since eggs are the main binding ingredient, Matzo Brei is naturally high in protein. Protein keeps you full longer, supports muscle growth, and provides sustained energy. A serving of Matzo Brei made with four eggs can supply nearly half of the daily protein requirement for an average adult, making it an excellent breakfast option.
Customizable for Dietary Needs
One of the great things about Matzo Brei is how easily it can be adapted. Want a lower-fat version? Use cooking spray or olive oil instead of butter. Need a dairy-free option? Skip the cheese and use plant-based toppings. Following a low-carb plan? Reduce the amount of matzo and increase the eggs for a higher-protein version. It’s a recipe that molds itself to fit your lifestyle.
A Balanced Meal
Matzo Brei provides a good balance of carbs, fats, and protein. When paired with fruit for sweetness or vegetables for a savory twist, it turns into a well-rounded meal that covers multiple food groups. Add a cup of tea or juice, and you’ve got a breakfast that fuels your body and satisfies your taste buds.
Matzo Brei for Special Occasions
Passover Tradition
Matzo Brei is most strongly associated with Passover, a Jewish holiday when leavened bread is not eaten. During this time, matzo becomes a central ingredient in many dishes. Matzo Brei not only honors tradition but also gives families a delicious way to enjoy the holiday without feeling limited by food restrictions.
Family Gatherings
Because it’s easy to make and serve in larger portions, Matzo Brei is often a favorite for family brunches. Whether scrambled or baked as a casserole, it’s a dish that brings people together around the table. Kids love the sweet version, while adults often prefer the savory one, so it’s versatile enough to please everyone.
Year-Round Comfort Food
Even outside of Passover, many people enjoy Matzo Brei as a comfort food. It’s quick, satisfying, and nostalgic for those who grew up eating it. Think of it like pancakes or scrambled eggs—timeless, easy, and always welcome on the breakfast table.
Common Mistakes to Avoid When Making Matzo Brei
Over-Soaking the Matzo
Soaking matzo too long will make it mushy, resulting in a soggy dish instead of one with a nice crisp bite. Always drain the water after 30–60 seconds to keep the texture just right.
Not Enough Seasoning
Since matzo itself is quite plain, seasoning is essential. Even if you’re making a sweet version, don’t skip the salt in the eggs—it enhances flavor and balances the dish. For savory variations, be generous with pepper, herbs, or spices.
Using Too High Heat
Cooking on high heat may cause the eggs to burn before they’re fully cooked through. Medium heat ensures that your Matzo Brei cooks evenly, with a golden outside and soft inside.
Forgetting to Experiment
Many people stick to the same method every time, but Matzo Brei is a dish meant to be customized. Don’t be afraid to try new toppings, add-ins, or even different cooking styles. Half the fun of making Matzo Brei is discovering new versions you enjoy.
FAQs about Matzo Brei Recipe
1. Can I make Matzo Brei ahead of time?
It’s best eaten fresh, but you can prepare the matzo and egg mixture in advance and store it in the fridge for a few hours. Cook it just before serving for the best texture.
2. What’s the best way to make Matzo Brei crispy?
Drain the matzo well after soaking, use medium heat, and don’t overcrowd the pan. Cooking with butter or oil also helps create golden, crispy edges.
3. Can I make Matzo Brei without eggs?
Yes! For a vegan option, you can use a plant-based egg substitute or even mashed silken tofu as a binder. The flavor will be slightly different but still delicious.
4. Is Matzo Brei gluten-free?
Traditional matzo is not gluten-free, but gluten-free matzo made from rice or other grains is available. Use those instead if you need a gluten-free option.
5. How do I know if I should make it sweet or savory?
It depends on your mood! If you want something like French toast, go for sweet toppings. If you’re craving a hearty meal, add savory ingredients like onions, cheese, or smoked salmon.
Conclusion
Matzo Brei is much more than just a simple egg-and-matzo dish—it’s a tradition, a comfort food, and a versatile meal that can be enjoyed in countless ways. Whether you like it sweet with honey and fruit or savory with onions and lox, it’s a recipe that adapts to your taste and occasion. Quick to make, rich in history, and deeply satisfying, Matzo Brei is a dish worth adding to your breakfast or brunch rotation. Next time you’re craving something different yet familiar, give this recipe a try and see why it has remained a beloved favorite for generations.
