Matzo Brei combines crispy matzo and fluffy scrambled eggs for a delicious savory or sweet breakfast during the Jewish holiday of Passover. It’s so easy to make and quite delicious!
Buy an extra box of matzo and make Matzo Toffee for dessert!
Easy Matzo Brei Recipe
When I was growing up, my Nan and Papa would visit and get up at the crack of dawn to make onions and eggs. The smell of onions slowing simmering in butter would waft through the house – just thinking about it brings back the best childhood memories. Another favorite was Matzo Brei (also referred to as Fried Matzo), which is essentially crisp matzo sautéed in butter and mixed with rich, pillow-y scrambled eggs.
If you’ve ever had Mexican Migas, it’s sort of like that, but the Jewish version with matzo pieces instead of fried corn tortilla strips. It’s traditionally served for breakfast during Passover, either sweet with cinnamon and sugar or savory with herbs (my preference), and is very easy to make.
What is Matzo?
Matzo is a crispy unleavened bread. It’s like a huge salty cracker – think gigantic saltines (which, btw, can be used here if you’re not observing Passover or cannot find Matzo.)
Ingredients Needed
Many people like their matzo brei sweet, made with sugar and cinnamon, and drizzled with maple syrup. I don’t like my scrambled eggs sweet, so I go the savory route with seasonings and herbs. Here’s what you need to make my version:
(Scroll to the bottom for our easy printable recipe with the complete directions.)
- Eggs
- Milk
- Kosher salt and freshly ground pepper
- Matzo (plain matzo, egg matzo, or egg and onion matzo)
- Butter (or schmaltz, which is rendered chicken fat – or vegetable oil)
- Fresh chopped herbs, such as chopped chives or parsley, for serving/garnish
Recipe Variations
- Vary the type of Matzo. As suggested above, you can use plain matzo, egg matzo, or egg and onion matzo. Salted or unsalted. Each variety will give you a different flavor. Gluten-free matzo is now available, as well. It works ok, but GF matzo breaks down more easily, so you have to work fast when soaking it in the water.
- Add more eggs. We find that a ratio of 2 matzo sheets to 4 eggs is perfect, but if you like more eggs, add more!
- Fat for the pan. I typically use butter for sautéing the matzo and eggs, but schmaltz (rendered chicken fat) is also delicious! Vegetable oil is also fine if keeping kosher.
- Sweet Matzo Brei. If you want your egg-matzo mixture to be sweet, add in some cinnamon-sugar, omit the herbs. You can even add in some sweet diced apples and/or chopped up nuts. Serve with apple sauce or a drizzle of maple syrup.
- Savory Matzo Brei. This is our preference. Some optional add-ins are sautéed onions, bell peppers, and/or mushrooms. You can also add in shredded cheese and play with the herbs – dill, chives, or parsley are all great options.
How to Make Matzo Brei
This is so incredibly easy to make and delicious, and not just for Passover.
(Scroll to the bottom for our easy printable recipe with the complete directions.)
- Beat the egg mixture. Combine eggs, milk, salt and pepper until eggs are nice and fluffy and pale in color.
- Briefly soak matzo. Run each matzo under very hot running water for about 25 to 60 seconds just until it begins to soften (the amount of time will depend on the type of matzo you’re using. You want it softened, but not at all mushy.) Shake off any excess water and then break the matzo into larger pieces, about 1 1/2 to 2 inches.
- Pan fry in butter. Warm butter in a nonstick skillet. Once bubbly, add the matzo pieces and sauté for about a minute, until they are evenly coated with the butter. Add the egg mixture to the pan; wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other, combining with the matzo. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing and flipping the liquid to form large curds.
- Serve. Remove from heat. Serve hot, topped with a little sprinkle of salt, pepper, and fresh chopped herbs.
Tips for Success
- Getting the matzo wet. Some people choose to soak the matzo pieces in water (or milk), but I prefer briefly running them under hot water, which I think gives you better control. I like the matzo to maintain a little firmness, since they will continue to soften in the egg mixture.
- Adding extra ingredients. If you are planning on adding in diced vegetables, fruit, or nuts, sauté them with the butter and matzo. If adding extra seasonings or cheese, combine those with the eggs.
What to Serve with Matzo Brei
We like to serve savory matzo brei with latkes or hash browns. Sweet matzo brei is wonderful with homemade applesauce or a fresh fruit salad.
More Passover Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Matzo Brei
Ingredients
- 4 large eggs
- 3 tablespoons whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 sheets matzo (plain matzo, egg matzo, or egg and onion matzo)
- 2 tablespoons butter (or schmaltz or vegetable oil)
- fresh chopped chives or parsley , for serving/garnish
Instructions
- Place eggs, milk, salt, and pepper into a mixing bowl. Whisk until the eggs are nice and fluffy and pale in color.
- Run each matzo under very hot running water for about 25 to 60 seconds just until it begins to soften (the amount of time will depend on the type of matzo you're using. You want it softened, but not at all mushy.) Shake off any excess water and then break the matzo into larger pieces, about 1 1/2 to 2 inches.
- Warm butter in a nonstick skillet over medium heat. Once bubbly, add the matzo pieces and sauté for about a minute, until they are evenly coated with the butter.
- Give the beaten egg mixture a quick whisk, then add them to the center of the pan; wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other, combining with the matzo. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing and flipping the liquid to form large curds.
- Remove from heat. Serve hot, topped with a little sprinkle of salt, pepper, and chopped chives or parsley.
I have made matzoh brei before from a family recipe but this method is somewhat different so I thought I would give it a try. My question first is do you use very hot or cold running water for the matzoh. The recipe part says hot but the notes later say cold so I wasn’t sure if I misread it or if either method was fine. Thank you for your recipes. The Italian Wedding Soup came out amazing and I look forward to making more of your recipes!!
Hi Glenn! I’m not seeing where you’re reading the difference. Just follow the written recipe and it’ll turn out great. So glad you loved the soup and found my website!
My family loves this. It’s definitely an acquired thing. My Nonna made it when I was little. This brings back great memories, thank you. Delicious.
What memories this recipe brings. My mother made this during Passover, but I haven’t carried on the tradition. Now, after so many years, I gave it a try and was not disappointed.
Thanks for posting this.
I love this recipe. I need to remember to make this for more than just Passover. Thank you for adding to the Passover collection. I love that I can go to one place for all of my recipes.
Yes, yes, yes. My husband and I prefer the savory, as well, while our kids like it sweet (not surprising.) Either way, it is delicious and a great use of matzo!
Love this recipe, thank you so much for sharing.