Crispy Matzo Brei with Sweet and Savory Variations for Passover

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I grew up watching my grandmother make matzo brei every Passover morning, and it never failed to amaze me how she could turn something as basic as matzo into pure comfort food. She’d soak those flat crackers just enough so they’d soften but still hold some structure, then scramble them with eggs until golden patches formed on the bottom of her cast iron pan.

The key to really good matzo brei isn’t just in the soaking time, though that matters plenty. You want the matzo pieces soft enough to absorb the eggs but not so mushy they fall apart completely. I’ve found that 30 seconds in warm water does the trick perfectly. After that, it’s all about getting your pan hot enough to create those crispy edges that make each bite interesting.

Getting the Matzo Texture Just Right

What I love about this recipe is how it works for any time of day during Passover week. Make it sweet with a touch of cinnamon and serve it with fresh berries for breakfast. Or go savory with sautéed onions and fresh herbs for a light dinner alongside some roasted vegetables. Both versions use the same basic technique, so once you master the timing, you can switch between them easily.

Sweet or Savory: Two Ways to Enjoy Matzo Brei

I serve this most often for Passover brunch when family comes over, but it’s also perfect for those nights when you want something comforting but don’t feel like cooking anything elaborate. The whole thing comes together in about 15 minutes, and you probably already have everything you need in your Passover pantry.

Crispy Matzo Brei with Sweet and Savory Variations for Passover - Jewish recipe
I grew up watching my grandmother make matzo brei every Passover morning, and it never failed to amaze me how she could turn something as basic as matzo into pure comfort food. She'd soak those flat crackers just enough so they'd soften but still hold some structure, then scramble them with eggs until golden patches formed on the bottom of her cast iron pan. The key to really good matzo brei isn't just in the soaking time, though that matters plenty. You want the matzo pieces soft enough to absorb the eggs but not so mushy they fall apart completely. I've found that 30 seconds in warm water does the trick perfectly. After that, it's all about getting your pan hot enough to create those crispy edges that make each bite interesting. What I love about this recipe is how it works for any time of day during Passover week. Make it sweet with a touch of cinnamon and serve it with fresh berries for breakfast. Or go savory with sautéed onions and fresh herbs for a light dinner alongside some roasted vegetables. Both versions use the same basic technique, so once you master the timing, you can switch between them easily. I serve this most often for Passover brunch when family comes over, but it's also perfect for those nights when you want something comforting but don't feel like cooking anything elaborate. The whole thing comes together in about 15 minutes, and you probably already have everything you need in your Passover pantry.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

Basic Matzo Brei
  • 4 sheets matzo
  • 6 large eggs
  • 3 tablespoons vegetable oil or olive oil
  • 1/2 teaspoon kosher salt
Sweet Variation
  • 1 teaspoon ground cinnamon
  • 2 tablespoons sugar
  • 1 cup fresh berries for serving
  • 2 tablespoons honey for drizzling
Savory Variation
  • 1 medium onion diced
  • 2 tablespoons fresh chives chopped
  • 1/4 teaspoon black pepper freshly ground

Method
 

Basic Preparation
  1. Break matzo into bite-sized pieces, about 1-2 inches each. Place in a large bowl and cover with warm water for 30 seconds only. Drain immediately in a fine mesh strainer and shake off excess water.
  2. Beat eggs with salt in a large bowl. Add the drained matzo pieces and stir gently to coat. Let sit for 2-3 minutes to allow matzo to absorb some egg mixture.
Sweet Version
  1. Add cinnamon and sugar to the matzo-egg mixture and stir to combine.
  2. Heat oil in a large skillet over medium-high heat. Pour in the mixture and let it cook undisturbed for 2-3 minutes until golden brown on the bottom.
  3. Use a spatula to break up and flip sections, cooking another 2-3 minutes until crispy edges form throughout. Serve immediately with berries and honey.
Savory Version
  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened and lightly golden.
  2. Add remaining oil to the pan and increase heat to medium-high. Pour in the matzo-egg mixture and let cook undisturbed for 2-3 minutes until golden.
  3. Break up and flip sections with a spatula, cooking another 2-3 minutes until crispy. Season with pepper and sprinkle with chives before serving.

Notes

Don't oversoak the matzo or it will become mushy. The 30-second rule is crucial for maintaining some texture. For extra crispy results, use a cast iron pan if you have one. Leftovers can be reheated in a dry skillet over medium heat for a minute or two.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 372mg 124%
Sodium 485mg 21%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 14g 28%
*Percent Daily Values are based on a 2,000 calorie diet.

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