Matzo Brei

Matzo Brei

How can we celebrate Passover and not eat Matzo Brei? As a kid, I loved my mom’s Matzo Brei for breakfast. The matzo is still crunchy and delicious after soaked in egg (but not too long). Families seem divided between topping Matzo Brei with maple syrup, cinnamon sugar, or jam. Our family is in the cinnamon sugar and maple syrup camp. What about yours?

4 Servings


  • 3 sheets matzo
  • 2 large eggs
  • 2 tbsp unsalted butter


  1. Lightly beat eggs.
  2. Break up matzo into small pieces and combine with eggs.
  3. Heat butter in frying pan.
  4. Spoon matzo mixture into pan to make 4 servings in pancake form.
  5. Cook about 3 minutes each side or until egg mixture is cooked through.
  6. Serve with maple syrup and cinnamon or jam on top.



Heh, matzoh brei was the cause of my first fight with my late husband. I made a big pan of it using Mom’s recipe (like the one published) and presented it with pride & love. His reaction? A look of disdain and the quesrion: “What the heck is that?” I threw it in the garbage. Then he he taught me *his* Mom’s version. Break sheets only in half and dip it in egg (like french toast ) and drop it in a hot frying pan with melted margarine (or butter.) Fry it up, turning it once or twice, till it’s crispy. Throw a little salt on it and pick it up in your fingers and munch away. It’s not my mom’s version, to be sure, but it was tasty and I learned to make it both ways. 😉

Elissa Savos

I’ve never had matzoh brei like this in my life – ours was always savory. For each piece of matzoh, one egg is used. Break up the matzoh, cover with water, then drain the water. Add the eggs and mix to combine. Salt and pepper as needed. Add butter to a pan and fry like scrambles eggs. Its done when the matzoh no longer looks wet, but before it begins to dry out and brown. Delicious!

Marilyn BM Horne

Love these recipes. My Mother made these wonderful foods.


Sweet? No! Ours was made with onion-y schmaltz (cooked just for this) served plain except for a little salt and pepper.


how long should i leave the matzos in the egg mixture ? thanks and chag sameach!

Breaking Matzo

Just until the egg mixture has been mostly absorbed.


My Yiddish grandmother didn’t make this but we had Matzah every Passover….I will start a new tradition and begin making this savory matzah for me! Thank You!

Phyllis Dunitz

Soak matzoh first, then add egg. Mix in fry pan until browned.


Yes, This is how i grew up eating and making Matzo Brei. I always prefer it savory.

Debbie Keller

Looks delicious! I am going to try it tomorrow! Thanks!

Evely begley

I put cinnamon in the eggmixure.i break the matza and put water on it. Then I add all the matza to the egg mixture. I spray the pan with PAM.


My Dad made it similar to this. It was more of a scramble than pancake. He then sprinkled with sugar. So good!

Debbie Patt

I soak matzoh in milk or water. Melt butter (salted or unsalted to taste) in pan. Break damp matzoh into pan and fry til crisp. Add eggs and toss until eggs are done. Matzoh is crispy and eggs are soft.

Phyllis T Dunitz

Soak Matzah in water and drain before mixing with eggs. I usually break the matzah up into small pieces and put them in a colander in a bowl of water, then drain and place in bowl and add eggs. Two sheets matzah to one egg.

Elaine Blau Becker

Run a sheet of matzah under the faucet. Shake and break up into beaten eggs. Season & fry. I use an egg for each board of matzah, but you can use 3 boards to 2.eggs. PS: if my husband threw out my food he might not be around anymore.


Matzo is a staple in my home. For one person i break up 2 1/2 sheets of matzo and put in a strainer , run under warm water and press in strainer to get excess water out. Salt and mix with 2-3 eggs and fry in hot skillet in butter or oil.

We make grilled cheese too. Start heating skillet with butter or oil. use shallow wish and add milk, just to wet the matzo. place matzo in skillet, add sliced cheese and second sheet of matzo that was briefly wet in milk. fry till crispy and turn over.

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