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Classic Matzo Brei Recipe: The Ultimate Jewish Comfort Food

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Dairy (Milchig)

Matzo brei is a beloved Passover breakfast of softened matzo mixed with beaten eggs and fried until crisp at the edges and tender inside. The name means something like “matzo porridge” in Yiddish, and it’s good year-round.

Getting the Texture Right

Break the matzo into pieces and soak it briefly in warm water, just until softened, then drain well. Too much water makes the brei soggy. Mix with the beaten eggs and salt, then fry in butter or oil over medium heat, scrambling for soft curds or pressing into a pancake and flipping for a crisp finish.

Kosher Notes

Fried in oil, matzo brei is pareve; fried in butter or topped with sour cream, it’s dairy. For Passover, use kosher-for-Passover matzo. Some families don’t eat gebrokts (matzo that has absorbed liquid) during Passover, so follow your own custom. Check each egg for blood spots.

Sweet or Savory

For sweet, add sugar to the eggs and serve with maple syrup, applesauce or cinnamon sugar. For savory, add chives or dill. Leftovers keep for 2 days.

Classic Matzo Brei Recipe: The Ultimate Jewish Comfort Food
This classic matzo brei combines crispy edges with a creamy center for the ultimate Jewish comfort food that works for breakfast, brunch, or dinner.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 sheets matzo regular or egg matzo
  • 4 large eggs
  • 2 tablespoons butter or vegetable oil for frying
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper freshly ground
  • 2 tablespoons warm water for soaking matzo

What I use for this recipe

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Method
 

  1. Break the matzo sheets into bite-sized pieces, roughly 1-2 inch chunks. Don't worry about making them uniform.
  2. Place the broken matzo in a bowl and pour the warm water over it. Let it soak for 30 seconds, then drain well. The matzo should be softened but not mushy.
  3. In a separate bowl, beat the eggs with salt and pepper until well combined.
  4. Heat the butter or oil in a large non-stick or well-seasoned cast iron skillet over medium heat.
  5. Add the soaked matzo to the hot pan and cook for 2-3 minutes, stirring occasionally, until some pieces begin to get lightly golden.
  6. Pour the beaten eggs over the matzo and stir gently to combine. Cook for 2-3 minutes, stirring frequently but gently, until the eggs are just set but still creamy.
  7. Remove from heat immediately and serve hot with your choice of toppings.

Notes

For sweet matzo brei, add 1 tablespoon sugar to the eggs and serve with maple syrup, applesauce, or cinnamon sugar. For savory versions, try adding fresh chives, dill, or a dollop of sour cream. Leftover matzo brei can be refrigerated for up to 2 days and reheated gently in a skillet.
Nutrition Facts
2 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 372mg 124%
Sodium 195mg 8%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 14g 28%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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