Matzoh Brei

5 from 2 votes

This post may contain affiliate links. Please read our disclosure policy.

Matzoh brei is not much more than scrambled eggs with broken up pieces of matzoh, and it's one the simplest and most delicious ways to use up leftover matzoh ever.

Wooden spatula pushing Matzoh Brei from a skillet to a plate.

Matzoh brei (rhymes with fry) is essentially matzoh mixed into beaten eggs and fried, or — looking at it slightly differently — scrambled eggs with matzoh. It is often eaten for breakfast during Passover, and it’s definitely a good reason to stock up on an extra box or two of matzo during the holidays. I kind of think of this as Jewish soul food: simple and comforting and immensely satisfying.

During the Jewish holiday of Passover observant Jews are required to stay away from any leavened breads of any kind. The only permitted wheat product is matzoh (and matzoh meal). Matzoh brei can also be also spelled matzo brei or matzah brei or even matzah brie, which I find odd. If you want to make this more of a full breakfast, pair it with a fruit salad.

Matzoh Brei being served onto a green plate.

Easy Matzoh Brei Recipe for Passover: Matzoh brei is not much more than scrambled eggs with broken up pieces of matzoh, and it’s one the simplest and most delicious ways to use up leftover matzoh ever.

Tweet This

What Is Matzoh Brei?

Brei means “fry” in contemporary Yiddish, and it also means “mash” in German. Some people let the egg and matzoh mixture cook until brown on the bottom, then kind of flip it, like a pancake, a frittata, or a Spanish tortilla. I just roughly scramble the mixture, ending up with super chunky dense matzoh-studded scrambled eggs.

To stay within kosher guidelines, if there happens to be any meat as part of the meal, many people opt for oil or margarine instead of butter. On the converse side, sometimes people will go for chicken fat (schmaltz) if that is on hand and fits within the dietary guidelines of the meal. I’m a butter gal.

The matzo is usually soaked in water or milk before draining it and mixing it into the eggs. Then the damp matzoh is broken up and combined with the eggs. I like to give it a very fast soak in water, slightly more than a dunk, and then drain it and break it into pieces.

The size of the pieces doesn’t matter so much, but I prefer to break the matzoh into about 1-inch pieces. But I also add all of the little matzoh shards and crumbs to the beaten eggs.

Some people break up the matzoh and soak it directly in the beaten eggs without dipping it in any other liquid first. I like the matzohs to be a touch softened first so they blend into the eggs more easily.

I also like to sauté some chopped onions in butter before adding the egg/matzo mixture and cooking the matzo brei.

Pouring matzoh and eggs into pan of onions for Matzoh Brei.

Matzoh Brei Ingredients

  • Butter – You could use margarine or oil, but I always prefer butter.
  • Onion – Red adds some nice color, but you can use any onion you like.
  • Salt and pepper – Otherwise your eggs will be very bland.
  • Matzoh
  • Eggs

Ratio of Eggs to Matzoh for Matzoh Brei

The ratio of matzoh to eggs differs radically from recipe to recipe. Some people use 1 sheet of matzoh per egg, resulting in a very matzoh-dense matzoh brei.

I’ve eaten and made it in many ways, and I like the 2 eggs to every 1 sheet of matzoh ratio. You can play with it and decide for yourself. The good news is that you can’t mess it up, you’ll only have varying consistencies as a result of changing up the matzoh to egg proportion.

Woman beating eggs in glass bowl.

Add-Ins and Variations

There are savory and sweet versions of matzo brei. Mine is savory, and I sauté a bit of minced onion in butter before adding the eggs and matzoh. In other savory versions, you might find things like cabbage or sauerkraut and mushrooms, and possibly sour cream to serve. 

You can make a sweet version of matzoh brei by adding other ingredients like apples, honey, and cinnamon and maybe serving it with maple syrup.

Matzoh and egg mixture pouring into a skillet with onions.

How to Make Matzo Brei

  1. Sauté the onions: Melt the butter in a large skillet over medium heat. Add the onions, season with salt and pepper, and sauté for about 4 minutes, until softened.
Sauteing onions in pan on stove.
  1. Soak the matzoh: Meanwhile, break the matzohs into pieces about 1 inch in size and place them in a bowl. Have a strainer ready. Fill the bowl with hot water so that the matzoh is covered. Let sit for 30 seconds, then drain the matzoh in a strainer.
Breaking matzoh in glass bowl and soaking in water.
  1. Cook the eggs and matzoh: Beat the eggs in the same bowl and season with salt and pepper. Add the matzoh and stir to combine. Transfer the egg and matzoh mixture to the pan with the onions and cook, stirring occasionally, until the eggs are as firmly cooked as you like them, breaking up the mixture (or let it cook until the bottom is firm and browned and use a spatula to flip the mixture as a single entity, then allow the scone side to brown).
Mixing eggs with matzoh and cooking matzoh brei in pan on stove.
  1. Serve: Transfer to a plate and serve hot.
Wooden spatula pushing Matzoh Brei from a skillet to a plate.

A Great Way to Use Up Leftover Matzoh

Matzo brei is one of the tastiest and easiest ways to have a solid breakfast during Passover when you are not eating bread. It’s also one of the very best ways to use up leftover matzoh after the holiday has ended. 

I don’t observe the Passover holiday strictly — after the first two nights of Seder, I’m kind of off the unleavened bread bandwagon. But I always have boxes of matzoh hanging around, and everyone in my family is always very happy to see this on the breakfast table. Is it the prettiest dish you will see? Nah. But truly, yum.

More Matzoh Recipes

Wooden spatula stirring a skillet of Matzoh Brei.

Favorite Passover Recipes

Pin this now to find it later

Pin It
5 from 2 votes

Matzoh Brei

Matzoh brei is not much more than scrambled eggs with broken up pieces of matzoh, and it’s one the simplest and most delicious ways to use up leftover matzoh ever.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 People
Save this recipe!
We’ll send it to your email, plus you’ll get new recipes every week!

Ingredients 

  • 1 tablespoon unsalted butter
  • ½ cup finely chopped red onion
  • Kosher salt and freshly ground pepper (to taste)
  • 2 sheets matzoh
  • 4 large eggs

Instructions 

  • Melt the butter in a large skillet over medium heat. Add the onions, season with salt and pepper, and sauté for about 4 minutes, until softened.
  • Meanwhile, break the matzohs into pieces about 1 inch in size and place them in a bowl. Have a strainer ready. Fill the bowl with hot water so that the matzoh is covered. Let sit for 30 seconds, then drain the matzoh in a strainer.
  • Beat the eggs in the same bowl and season with salt and pepper. Add the matzoh and stir to combine. Transfer the egg and matzoh mixture to the pan with the onions and cook, stirring occasionally, until the eggs are as firmly cooked as you like them, breaking up the mixture (or let it cook until the bottom is firm and browned and use a spatula to flip the mixture as a single entity, then allow the scone side to brown). Transfer to a plate and serve hot.

Notes

In other savory versions of matzo brei, you might find things like cabbage or sauerkraut and mushrooms, and possibly sour cream to serve. 
You can make a sweet version of matzoh brei by adding other ingredients like apples, honey, and cinnamon and maybe serving it with maple syrup.

Nutrition

Calories: 303kcal, Carbohydrates: 28g, Protein: 14g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 342mg, Sodium: 127mg, Potassium: 211mg, Fiber: 2g, Sugar: 2g, Vitamin A: 650IU, Vitamin C: 3mg, Calcium: 58mg, Iron: 2mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

You May Also Like:

5 from 2 votes (2 ratings without comment)

Leave a comment

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

Recipe Rating




3 Comments

  1. Gil Goodman says:

    What happened to using schmaltz or nyafat?

    1. Katie Workman says:

      oh, yes, if you have that, go for it!

  2. Larry says:

    I soak my matzoh in chicken soup which adds a nice flavor to the mix. A short soak works, but my preference is to soak the matzoh until its soggy with the soup.