EverydayMaven™

Whole Food, Half the Time

You are here: Home / By Occasion / Passover / How To Make Matzo Brei

Published . Last Updated By 34 Comments

How To Make Matzo Brei

Jump to Recipe Print Recipe

Learn how to make the best Matzo Brei! Easy savory fried matzo recipe that is perfect for Passover, breakfast or whenever you get the craving! Based on my Bubby’s old-school recipe with a gluten-free option.

plate of matzo brei with matzo boards in the background

Passover is coming and that means it’s about to be all about the matzo. And, I’m not mad.

I mean, Passover brisket is great and while I would even go as far as saying that I sort of, kind of, maybe even like gefilte fish, when it comes down to it – I  LOVE matzo. And, matzo ball soup (who doesn’t though? Are you with me on this?)

WHAT IS MATZO?

  • Matzo is a crispy unleavened bread traditionally eaten during Passover. It’s basically like a huge salty cracker.

WHAT IS MATZO BREI?

  • Matzo Brei or Fried Matzo, sometimes spelled matzah brie, is essentially eggs scrambled with matzo in a lot of butter or chicken fat until crispy. It is an Ashkenazi Jewish dish usually eaten as a breakfast food during the Jewish holiday of Passover.

Some people like it served savory (like me) and some like it sweet with cinnamon and sugar (not me).

My Bubby (or grandmother) wasn’t a great cook but she made the best matzo brei (and the most amazing grilled cheese). In her later years, she taught me exactly how she made her matzo brei recipe and I’m so grateful for it. Every time I make a batch, I think of her <3.

My version is simple and savory. It’s pure comfort food and something that I make for my husband and sons year round. Since Passover is coming, I figured it was a great time to share the recipe!

close up of fried matzo recipe

HOW TO MAKE MATZO BREI

  1. Crack the matzo in bite-sized piece. Place in a bowl and cover with boiling water. Soak for 5 to 10 minutes.
  2. Strain and combine with beaten egg, spices and dill.
  3. Heat butter or oil in frying pan. Once hot, add matzo-egg mixture.
  4. Saute until firm, flip and continue cooking until edges are slightly brown.

GLUTEN FREE MATZO BREI

Yes, you can make Gluten-Free Matzo Brei. The trick is not to soak the matzo but to quickly soften it with boiling water. Cover the cracked gluten-free matzo with boiling water, stir, and immediately strain. Continue with directions below by combining with beaten egg.

OK, who is ready for some of the best matzo brei ever? Let’s get to it…

Did you make this recipe? Please give it a star rating below!

Matzo Brei
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
 

Learn how to make the best Matzo Brei! Easy savory fried matzo recipe. Based on my Bubby's old-school recipe with a Gluten Free option.

Course: Breakfast
Cuisine: Jewish
Keyword: best matzo brei recipe, how to make matzo brei, what is matzo brei
Servings: 1 serving
Calories: 245 kcal
Author: Alyssa Brantley
5 from 8 votes
close up of fried matzo recipe
Print
Ingredients
  • 1 Matzo board
  • 1 egg
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon finely chopped fresh dill
  • 2 teaspoons butter can sub Ghee or EVOO
Instructions

  1. Break your matzo board into pieces. I prefer larger pieces around 1"-2" square. Place the broken matzo in a bowl and cover with boiling water.

  2. Let matzo sit in boiling water for 2 to 3 minutes and drain.
  3. In a separate bowl, beat egg with salt, pepper and chopped dill. Toss in drained matzo and mix well.
COOK:

  1. Heat a non-stick frying pan over medium heat. Add butter or oil. Once melted, add egg-matzo mixture.

  2. Cook uninterrupted for 2 to 3 minutes. Use a spatula or wooden spoon to break into a few pieces and turn. 

    Adjust heat to medium-high and cook an additional 2 to 3 minutes until the desired browning is achieved. (I like my Matzo Brei a bit well done so I will often let it cook another minute or so)

  3. Top with a sprinkle of salt, pepper and more chopped dill, serve immediately and Enjoy!
NOTES:
  • Some people are extremely particular about what brand of Matzo they prefer. I am not as finicky with brands but as a general rule, I have found that whole-wheat matzo has a very strong flavor. As much as I want to love it and buy it, I just don't. I stick with plain matzo and usually buy one box of plain, one box of egg matzo and one box of gluten-free matzo. Matzo party!
  • Gluten-free matzo is now available. I have found that they work just fine but you have to work quickly and not let the GF matzo soak very long in the egg mixture.
  • I have gotten away from using non-stick pans but this is one of those recipes that unless you are willing to use 1/4 cup or more of fat, you just need to make it in a high-quality non-stick pan.
  • If you don't have dill or don't care for the taste, parsley is a great substitution.
Nutrition Facts
Matzo Brei
Amount Per Serving (1 recipe)
Calories 245 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 185mg 62%
Sodium 715mg 30%
Potassium 60mg 2%
Total Carbohydrates 23g 8%
Protein 8g 16%
Vitamin A 9.8%
Calcium 2.5%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

UPDATE NOTES: Please note that this recipe was originally published in April 2012, but was updated in April 2019 with new photos, nutritional information, recipe tips and more helpful information.

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  8. Liz says

    April 11, 2019 at 7:23 am

    I was so curious about this recipe that I had to give it a try! Such a yummy way to make scrambled eggs. And I nice use for the matzo that usually goes to waste after making matzo crack/toffee 🙂

    Reply

      • Lois says

        April 14, 2019 at 9:09 am

        I’ve been making this most of my life, but slightly different. I use 3-4 matzos-run under cold water and break into small pieces. Add egg, milk, (i also add fresh onion/garlic, put a dish towel over it and let it sit somewhere warm for 10 min. Then melt butter in pan,add matzo mixture, flatten out & cover. Check periodically, start breaking up into desired size & cook til done

        Reply

  12. Joanne says

    April 10, 2012 at 3:54 am

    I’ve been seeing this advertised EVERYWHERE but had no idea what it was, until now! I actually kind of want to buy a box of matzo now…

    Reply

  13. Joey says

    April 9, 2012 at 5:40 pm

    It looks like you switched pans… the last picture is in a cast iron skillet while your first pictures are in a non-stick pan

    Reply

    • EverydayMaven says

      April 10, 2012 at 7:26 am

      Hi Joey,
      The dish was cooked in a non-stick frying pan but I used a small cast as a serving dish for the pictures. Thanks!

      Reply

  14. Norma Chang says

    April 9, 2012 at 5:15 pm

    Had matzo before but this form is new to me.
    Dunb question, why is it called matzo board and not matzo crackers? Board makes it sould like eating cardboard.

    Reply

    • EverydayMaven says

      April 10, 2012 at 7:25 am

      That is a good question Norma. I think some people call it cracker and some call it board. My family always said “matzo boards”. I hear you though on the cardboard – that is funny!

      Reply

    • EverydayMaven says

      April 9, 2012 at 1:40 pm

      Thank you so much!! Matzo is one of those acquired taste things but it really can be quite good.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Healthy 30 Minute Meals

Lightened Up Desserts

Healthy Snacks for Kids