Matzo Brei Recipe

One morning I had some leftover matzo sitting around after a holiday meal, and I didn’t want to waste it. I figured I’d try it. Worst case, I’d end up with something mediocre and move on.

Instead, I ended up standing over the stove, sneaking bites straight from the pan before it even made it to a plate. It was soft but a little crispy in spots, rich from the butter, and somehow way more satisfying than plain scrambled eggs.

Now I make it on slow mornings, rushed mornings, even random late nights when I want something warm and filling without thinking too hard.

Ingredients I Used for the Recipe

• 2 large eggs – these hold everything together and give that soft, scrambled texture I love
• 1 sheet matzo (or egg matzo) – the base of the dish, broken into pieces for texture
• 1 tablespoon milk or water – helps make the eggs a little fluffier
• 1 tablespoon butter – adds richness and helps crisp up the matzo
• Salt and pepper – just enough to bring everything to life
• Applesauce (optional) – for a slightly sweet contrast that surprised me the first time
• Sour cream (optional) – adds a creamy, tangy balance
• Sugar or cinnamon (optional) – if I’m leaning toward a sweeter version

How to make Matzo Brei?

Step 1 – Beat the eggs

I crack the eggs into a bowl and whisk them with a splash of milk or water. Nothing fancy here. I just mix until it looks smooth and a little airy.

One thing I learned the hard way is not to skip this step or rush it. If the eggs aren’t mixed well, the final dish feels uneven.

Step 2 – Soften the matzo

I run the matzo under warm water for about 20 to 40 seconds. The goal is soft, not soggy. I’ve messed this up before and ended up with mush, which is not great.

I usually shake off the extra water and let it sit for a second. It should feel flexible but still hold its shape.

Step 3 – Melt the butter

I heat a pan over medium and add the butter. As soon as it melts and starts to smell a little nutty, I know I’m ready.

This is one of those moments where I don’t walk away. Butter goes from perfect to too dark faster than I expect.

Step 4 – Break and toast the matzo

I break the softened matzo into bite sized pieces right into the pan. Then I stir it around so it gets coated in butter.

I let it cook for about a minute. Some pieces get a little crispy, others stay soft. That mix of textures is kind of the whole point for me.

Step 5 – Add the eggs

I pour the eggs over the matzo and start stirring right away. This part moves quickly. I keep everything moving so nothing sticks or overcooks.

Salt and pepper go in here. If I’m making a sweet version, I’ll add a pinch of sugar too.

Step 6 – Cook until just set

I keep stirring gently until the eggs are just cooked. Not dry, not runny. Somewhere in the middle.

I used to overcook it because I thought it needed to be fully firm. It doesn’t. Slightly soft eggs make a huge difference.

Step 7 – Serve right away

I always eat it immediately. That’s when it’s at its best.

Sometimes I add a spoonful of sour cream, sometimes applesauce, sometimes both. I didn’t expect to like that combo, but now I kind of crave it.

The Sweet vs Salty Debate I Didn’t Expect

The first time I made matzo brei, I went strictly savory. Salt, pepper, done. It felt safe.

Then one day I tried it with applesauce. I don’t even know why. Maybe curiosity or maybe I just had some in the fridge.

That changed everything. The sweetness against the buttery eggs just works. It’s not dessert sweet, just balanced.

Now I switch depending on my mood. Some days I keep it simple and salty. Other days I lean into the sweet side with a little cinnamon and sugar.

There’s no right answer here. That’s kind of what makes it fun.

Tips

Don’t over-soak the matzo

This is probably the biggest mistake I made early on. Too much water and the whole thing turns into a paste.

I keep it quick. Just enough to soften.

Keep the heat moderate

High heat sounds like a good idea when I’m in a hurry, but it ruins the texture. The eggs cook too fast and get rubbery.

Medium heat gives me control, which I didn’t realize mattered so much until I tried both ways.

Keep things moving

I don’t let the eggs sit still in the pan. Constant stirring keeps everything soft and evenly cooked.

If I walk away, even for a minute, I notice the difference.

Play with toppings

I used to think matzo brei had to be traditional. Now I treat it more like a blank canvas.

• A little cheese for something savory
• Sautéed apples for extra sweetness
• Even a drizzle of maple syrup when I want something cozy

Not every experiment works, but that’s part of it.

Eat it fresh

This is not one of those dishes that improves later. I’ve tried saving leftovers and it just isn’t the same.

Now I make only what I plan to eat right away.

Why This Ended Up Becoming a Staple for Me

I didn’t expect much from matzo brei the first time I made it. It felt like a quick fix, not something I’d come back to.

But it stuck with me. Maybe because it’s simple. Maybe because it’s flexible. Or maybe because it hits that comfort food spot without needing a long list of ingredients.

There’s also something nice about a recipe that doesn’t feel strict. I don’t measure perfectly every time. I don’t follow rules too closely. And somehow it still turns out good.

Now it’s one of those meals I turn to without thinking. When I’m tired, when I’m hungry, when I just want something warm and familiar.

And every time I make it, I tweak it a little. A bit more butter, a little less soaking, maybe a different topping. It keeps evolving, which keeps me from getting bored.

For something so simple, it’s surprisingly personal. That’s probably why I keep making it.

Print Recipe

Matzo Brei Recipe

Author: Kelsey Perez Cooking Method: Frying Cuisine: Jewish Courses: Breakfast

Difficulty: easy Prep Time 5 mins Cook Time 5 mins Total Time 10 mins

Cooking Temp: 175  C Servings: 1 Estimated Cost: $ 3 Calories: 363

Best Season: Passover, Spring, Year-round

Description

Matzo Brei is a beloved Ashkenazi Passover breakfast dish featuring tender softened matzo scrambled with fluffy eggs and fried in butter until golden. This versatile comfort food can be enjoyed sweet with applesauce, sugar, and cinnamon, or savory with sour cream, salt, and pepper. Quick, easy, and deeply satisfying, it's the perfect way to use leftover matzo during Passover or any time of year.

ingredients

Servings

• 2 large eggs
• 1 sheet matzo or egg matzo
• 1 tablespoon milk or water (for fluffier eggs)
• 1 tablespoon butter (or oil for dairy-free)
• Salt and pepper (to taste)

Optional Extras

• Applesauce (for sweet serving)
• Sour cream (for savory serving)
• Sugar and cinnamon (for sweet version)
• Diced apples or nuts (optional add-ins)
• Grated cheese or diced veggies (for savory variation)

Instructions

1. Add eggs to a bowl and scramble with a whisk along with 1 tablespoon milk or water until the eggs are nice and fluffy.
2. Run a sheet of matzo under running hot water for 20-60 seconds until it just begins to soften. Let it get soft, but don't let it turn mushy! Shake off the excess water and reserve the matzo.
   Timing depends on matzo type
3. Melt a tablespoon of butter in a skillet or frying pan over medium heat.
4. Break the matzo into small pieces and place them in the skillet. Sauté the matzo pieces over medium heat for about a minute, until they are evenly coated with butter.
5. Pour the scrambled egg mixture over the matzo pieces. Stir the eggs with a spatula until they are well combined with the matzo.
6. Cook the eggs for about 2 minutes over medium heat, flipping and stirring continuously—don't let the eggs sit, or they will overcook. You want the eggs cooked soft, not runny, but just barely cooked. Overcooked or browned eggs ruin the flavor entirely.
   Add salt, pepper, or sugar to taste while cooking
7. Serve the matzo brei immediately with a small side of applesauce and sour cream, or maple syrup if you prefer a sweet version.

Nutrition Facts

Servings 1

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Amount Per Serving

Calories 363kcal

% Daily Value *

Total Fat 22gg34%

Saturated Fat 11gg56%

Trans Fat 1gg

Cholesterol 404mgmg135%

Sodium 830mgmg35%

Potassium 193mgmg6%

Total Carbohydrate 25gg9%

Dietary Fiber 1gg4%

Sugars 1gg

Protein 16gg32%

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Calcium 80mg mg

Iron 3mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Don't oversoak the matzo: Just 20-60 seconds under hot water is enough—mushy matzo won't give you the right texture.
• Keep eggs tender: Stir continuously and remove from heat while eggs are still slightly soft; they'll finish cooking on the plate.
• Sweet or savory: Add sugar and cinnamon while cooking for a sweet version, or salt, pepper, and sautéed onions for savory.
• Make it ahead: While best served fresh, you can prep ingredients ahead and cook quickly when ready to eat.

Keywords: matzo brei, passover breakfast, jewish breakfast, matzah brei, fried matzo, ashkenazi recipe