Matzo Brei Recipe — Traditional Passover
🥚🫓 We tried the traditional Matzo Brei recipe for Passover and it's pure comfort food! This classic Jewish breakfast has simple ingredients—matzo, eggs, butter—but the technique is everything. We tried both the sweet version (with cinnamon sugar) and savory (with salt and pepper), and honestly both are incredible. The key is getting that perfect texture: crispy golden edges with a custardy, soft center. Compared to just eating matzo plain, this transforms it completely. We tested different soaking times and found 2-3 minutes is the sweet spot. Our Passover review: a must-make tradition that never gets old.
Ingredients
Main ingredients
- matzo 4 sheets
- large eggs 4
- butter (or Passover-friendly oil) 3 tbsp
- whole milk (or water) 1 tbsp
Seasonings/Sauce
- salt 0.5 tsp
- ground black pepper 0.25 tsp
- cinnamon (optional for sweet) 0.25 tsp
- sugar (optional for sweet) 1 tbsp
Nutrition summary
Carbohydrates
34 g
43%
Protein
13 g
16%
Fat
15 g
41%
Cooking steps
-
1
1. Break the matzo into 2-inch pieces and place in a large bowl. Pour around 2 cups of warm water over the matzo to cover, soak for exactly 2-3 minutes until just softened but not mushy. Drain well and gently squeeze out excess water.
-
2
2. In a separate bowl, whisk together eggs, whole milk (or water), and 1/4 teaspoon salt until well combined. Add drained matzo to the egg mixture and gently fold to coat the pieces evenly. Let sit 1-2 minutes to absorb.
-
3
3. Heat 1.5 tablespoons butter in a large nonstick skillet over medium heat until melted and sizzling but not browned. Add the matzo-egg mixture, spreading into an even layer.
-
4
4. Cook undisturbed for 2-3 minutes until the underside becomes golden and crispy. Flip in sections using a spatula (it will break apart, that’s traditional), then stir gently and cook another 2-4 minutes until both sides are golden and the center is just set but custardy.
-
5
5. For the savory version, season with the remaining salt and pepper. For the sweet version, sprinkle cinnamon and sugar during the last minute of cooking. Serve hot straight from the pan. Tip: Keep warm in a low oven for serving at your Passover breakfast or Seder meal.
Personalized Q&A
Q. Is Matzo Brei kosher for Passover?
Yes! This Matzo Brei recipe uses only matzo, eggs, butter or Passover-friendly oil, and seasonings—all certified kosher for Passover with no chametz or kitniyot, following Ashkenazi tradition. It's a classic, trusted dish for the holiday.
Q. Why does my Matzo Brei turn out soggy? How do I fix it?
Usually, soggy matzo brei comes from over-soaking the matzo or using too much liquid. For perfect texture, soak the matzo in warm water only 2–3 minutes—just until softened—then drain and lightly squeeze before mixing with the eggs. Pan-fry over medium heat until golden on both sides for crispy edges and a creamy center.
Q. Can I use another starch instead of matzo or make this gluten-free?
For Passover, traditional matzo is required for authenticity and compliance. Gluten-free certified matzo may be used if needed, but do not substitute with bread, flour, or grains not labeled kosher for Passover, as those aren't allowed during the holiday.
Q. How many calories are in a serving of Matzo Brei?
Each serving of this Matzo Brei recipe is about 320 calories, with 34g carbohydrate, 13g protein, and 15g fat per 150g portion.
Q. Can I make Matzo Brei ahead for Passover breakfast or Seder?
Matzo Brei is best freshly cooked for ideal texture. However, you can prep the ingredients ahead and quickly assemble and fry just before serving. If reheating, warm gently in a skillet or low oven covered with foil to preserve moisture and crispiness.
