A plate of food
Matzo Brie is classic Jewish food for Passover made with matzo, eggs, and butter. Easily customizable to serve as either a sweet or savory meal.
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Table of Contents
  1. Best Matzo Brie (Mom's Fried Matzo)
  2. Why We Love This Matzo Brei Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Matzo Brei
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Fried Matzo Brei Recipe

Matzo Brie (rhymes with “fry”) is classic Jewish comfort food that’s perfectly kosher for any Passover meal or can be prepared year-round as a rotational breakfast, brunch, or dinner option.

Made with only matzo, eggs, and butter, this quick and easy recipe is a customizable canvas for your culinary creativity that you can serve as either a sweet or savory supper.

matzo brie hero image

Best Matzo Brie (Mom’s Fried Matzo)

This Matzo Brie recipe is not so much a recipe as it is a formula and technique for no-fail “fried” matzo made with only 3 simple ingredients.

You can prepare this delicious dish in a matter of minutes by softening broken pieces of matzo with hot water, mixing them with beaten eggs, and cooking them in butter until crisp.

Matzo is an ideal bread substitute when you are forced to forgo leavened food for a week each spring during the holiday of Pesach.

And because its taste is bland, you can flavor your egg and matzo mixture with your favorite sweet or savory mix-ins and toppings – build your own matzo brie with each separate batch; no one will tell Bubbe that yours is better!

For more Passover recipes, check out my Chocolate Chip Coconut Macaroons and Passover Mandel Bread, especially if you’re following a kosher meal plan where leavened products are forbidden.

Why We Love This Matzo Brei Recipe

  • Quick and easy to make multiple batches in minutes.
  • Uses only 3 ingredients.
  • It’s a great way to use up the extra matzo from the Seder.
  • Simple to serve as a sweet or savory breakfast, lunch, or brinner.
  • Family-friendly meal that everyone can customize according to their personal preference.
  • Classic comfort food for Passover or perfect for any time of year.
pouring honey into the matzo brie

Ingredients

  • Matza
  • Eggs
  • Butter

SEE FULL PRINTABLE RECIPE CARD BELOW

Substitutions and Additions

  • Make a Savory Meal: You can add black pepper, salt, chives, sour cream, lox, vegetables, or any of your favorite mix-ins to make this matzo brie a savory meal. 
  • Make A Sweet Meal: You can top your egg and matzo mixture with powdered sugar, cinnamon sugar, maple syrup, honey, jam, jelly, apple sauce, or any of your favorite sweets.
  • Colander
  • Mixing bowl
  • Fry pan
  • Spatula
eating matzo with fork

How to Make Matzo Brei

  1. Make The Matzo Mixture: Soak small pieces of matzo in water for 1 minute, drain, and mix with beaten eggs.
  2. Cook: Melt butter in a pan, add the egg-coated matzo, and cook on medium high heat to form a big pancake.
    Pro Tip: I like to press down with my spatula to get it crispy.
  3. Cut: Cut into quarters and put a pad of butter on each piece. Flip them over, sprinkle with salt (optional), and cook for a few more minutes. Using spatula, break into small pieces, and stir occasionally.
    Pro Tip: if you want it really crispy, just add additional butter as you cook it.
  4. Serve: Serve with salt, butter, sugar, syrup, or whatever you prefer. Enjoy!
matzo brie on a pan

Tips

  • You can use olive oil instead of butter.
  • I like to break the matzo pieces into a strainer set over a bowl so I catch all the tiny crumbs. They make the texture more interesting. 
  • You can easily make one batch at a time, to satisfy both sweet and savory lovers.

Storage Tips

  • To Store: Store any leftover Matzo Brei covered in the refrigerator for 1-2 days.
  • To Reheat: You can reheat any leftovers in a fry pan or in the microwave until hot.

Frequently Asked Questions

What is matzo?

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

What is the best way to soften my matzo?

When it comes to softening the matzo, it’s common to rinse the broken pieces under running water or soak them in milk. You can even do it right in the eggs.

What kind of matzo works best for Fried Matzo Brei?

Traditional matzo is what I use in my recipe, but you could also use whole wheat or even gluten-free matzo.
I do not recommend using egg matzo because it is too soft. Some stores sell a thicker type of handmade matzo, often made from a special flour called shmura. If you use shmura matzo, you will need to soak it longer.

Is there a specific ratio of eggs to matzo for matzo brei?

The ratio of eggs to matzoh differs from recipe to recipe. Some people use 1 sheet of matzoh per egg, others prefer 2 eggs to every sheet of matzoh.
You can play with it and decide for yourself; it’s a personal preference. 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.

What is matzo brei?

Matzo Brei or “fried matzo,” is essentially eggs scrambled with matzo and pan-fried in butter or chicken fat until crispy. It is an Ashkenazi Jewish dish usually eaten as breakfast food during the Jewish holiday of Passover.

Can I use ghee instead of butter in this recipe?

Yes, you can use ghee in this recipe. If you are avoiding dairy, avocado oil or extra-virgin olive oil works as well.

matzo brie on a plate
5 from 3 votes
A plate of food

Fried Matzo Brei

Serves — 6
Matzo Brie is classic Jewish food for Passover made with matzo, eggs, and butter. Easily customizable to serve as either a sweet or savory meal.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins

Ingredients
  

  • 1 box Matzo you will only use 1/2-3/4 of the box
  • 2-3 Eggs
  • 2 tbsp Butter

Instructions
 

  • Break 1/2 – 3/4 box of matzah into small pieces
    A slice of cake on a plate, with Cheesecake and Cream
  • Soak in water for 1 minute. Drain well
  • Mix with 2-3 eggs
  • Melt a small pad of butter on pan
  • Add matzah and make a big pancake – cook on medium high heat
  • Let cook for a few minutes (I like to press down with my spatula to get it crispy)
  • Cut into quarters and put a pad of butter on each quarter and flip over
    A slice of cake on a plate, with Cheesecake and Cream
  • Add some salt (if desired)
  • Let cook for a few minutes (if you want it really crispy, just add additional butter as you cook it)
  • Using spatula, break into small pieces
  • Add a little more butter and let cook and crisp up, stirring occasionally.
  • Serve with salt, butter, sugar, syrup (whatever you choose!)
    Fried Matzah for Passover
  • Save leftovers and reheat – they reheat great!!

Jenn’s Notes

Storage:
  • To Store: Store any leftover Matzo Brei covered in the refrigerator for 1-2 days.
  • To Reheat: You can reheat any leftovers in a fry pan or in the microwave until hot.
Tips:
  • You can use olive oil instead of butter.
  • I like to break the matzo pieces into a strainer set over a bowl so I catch all the tiny crumbs. They make the texture more interesting.
  • You can easily make one batch at a time, to satisfy both sweet and savory lovers.

Nutrition Info

Calories: 61kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 54mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Calcium: 10mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. What is the best way to reheat Fried Matzo? I want to make it ahead and reheat for a mah jongg luncheon for my non Jewish friends. I will be serving chicken soup with Matzo balls, gefilte fish, chorases and Matzo brei. Macaroons and strawberries for dessert.

  2. I’ve made matzah brei in the past many times throughout the years. However, I always add chopped onions before frying! Makes a big difference