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Matzo Brei Breakfast

A delicious breakfast for Passover

Passover breakfast, holiday, Matzo

This delicious recipe is often a staple in many homes during Passover.


4 unsalted Matzoh

4 eggs

1/2 teaspoon kosher salt

Dash freshly ground black pepper

1 tablespoon butter or vegetable oil

Cinnamon sugar, honey or jelly for serving (optional)

READ MORE: More Passover snacks your kids will love!

  • Bring a medium saucepan of water to a boil over high heat. Meanwhile, break the matzoh into 2-inch pieces and place in a colander in the sink. When the water is ready, brie, or scald, the matzoh by pouring the water over them.
  • Place the eggs in a large bowl, season with the salt and pepper, and beat until broken up. Add the scalded matzoth and stir to evenly combine.
  • Heat the butter or oil in a large non-stick frying pan over low heat until hot, about 3 minutes. Pour in the egg mixture and cook undisturbed until golden brown on one side, about 5 minutes. To flip, place a large plate over the matza brie and invert onto the plate. Slide back into the pan and cook until browned on the other side, about 3 minutes more. Serve hot, on a hot platter, as a large family-size pancake, with sugar that has been mixed with a dash of cinnamon, or with honey, if desired.
Recipe courtesy of Chow.com was originally adapted from "The Jewish Festival Cookbook" by Fannie Engle and Gertrude Blair