Breakfast

Serving

Matzo Brei

Name: Matzo Brei
Total time: 15 min
Yield: 2 servings
Cuisine: Breakfast
Ingredients: 3 sheets matzo; 3 large eggs; 2 tbsp milk; 1/4 tsp salt; 2 tbsp unsalted butter; 1 tbsp sugar; 1/2 tsp ground cinnamon

A beloved Passover-week breakfast: matzo soaked in egg, fried until golden, and served sweet with cinnamon-sugar or savory with salt.

15 minutes

Serves 2

Breakfast

7 min prep

11 min cook

Contains common allergens

Egg Dairy Wheat

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

6 steps

1
Break the matzo sheets into large pieces and place in a bowl. Cover with warm water for about 30 seconds to soften slightly, then drain very well.
2
In a separate bowl, whisk together the eggs, milk, and salt.
3
Add the softened matzo pieces to the egg mixture and toss gently to coat.
4
Melt the butter in a nonstick skillet over medium heat.
5
Pour in the matzo-egg mixture and cook, stirring occasionally, for 5-7 minutes until the eggs are fully set and the matzo is golden in spots.
6
Sprinkle with the cinnamon and sugar (or a pinch of salt for a savory version) and serve warm.

Matzo Brei — plated and served — Serving moment. How Matzo Brei looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

71/100

Good fit for most families

Allergen-friendly 70

Kid-friendly 55

Weeknight-easy 86

Budget-friendly 86

Great leftovers 50

Pantry-friendly 71

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

245

Calories

10 g

Protein

8 g

Carbs

19 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Matzo brei is closely tied to Ashkenazi Jewish home cooking during Passover, when matzo moves from a pantry staple to the center of quick meals. Families often have strong opinions about the texture: some cook it loose and scrambled, while others press it into a thicker pancake-like round. The sweet-or-savory split is part of the dish's everyday practicality, not a separate recipe.

Listahan note

This version keeps the method fast and flexible: a brief soak so the matzo softens without turning mushy, enough egg to bind it, and a buttered skillet for golden edges. It finishes sweet with cinnamon-sugar, but the same base can go savory with salt instead.

Technique cues

Drain the matzo very well after soaking. Extra water thins the egg mixture and makes the skillet steam instead of brown.
Stir occasionally rather than constantly. Leaving the mixture alone for short stretches gives the matzo time to crisp in spots.
Pull it from the pan as soon as the eggs are fully set. Overcooking makes the matzo tough and the eggs dry.

Kitchen flow

Parallel prep: Mix the cinnamon and sugar while the matzo drains, then keep it near the stove so the hot brei can be finished right away.
Make-ahead: Whisk the eggs, milk, and salt ahead, but soak the matzo only just before cooking so it does not collapse.
Leftover move: Chop leftover matzo brei and rewarm it in a buttered skillet until the edges crisp, then serve with applesauce or sour cream.
Cleanup rhythm: Rinse the soaking bowl right after draining the matzo, then wipe the nonstick skillet while it is still warm.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Matzo

Crisp starch base

Purpose: Matzo gives the dish its structure, with edges that can brown while the soaked centers stay tender.

Handling: Break it into large uneven pieces so some bits stay distinct after soaking and frying.

Adaptation: Whole wheat matzo gives a deeper grain flavor and slightly firmer bite.

Large eggs

Binder and richness

Purpose: Eggs hold the softened matzo together and turn it into a breakfast skillet instead of plain soaked crackers.

Handling: Whisk until the yolks and whites are fully combined before adding the matzo.

Adaptation: Use an extra egg for a softer, more custardy result.

Milk

Softening liquid

Purpose: A small amount of milk loosens the eggs and makes the finished brei a little more tender.

Handling: Whisk it directly into the eggs so the coating is even.

Adaptation: Water keeps the texture lighter and puts more focus on the matzo and butter.

Unsalted butter

Frying fat

Purpose: Butter browns the matzo in spots and adds the familiar breakfast richness that suits both sweet and savory finishes.

Handling: Let it foam before adding the matzo-egg mixture, but do not let it burn.

Adaptation: A neutral oil gives cleaner edges and less dairy richness.

Sugar and ground cinnamon

Sweet finish

Purpose: The cinnamon-sugar turns the simple egg-and-matzo base into the classic sweet breakfast version.

Handling: Mix them together before sprinkling so the cinnamon distributes evenly.

Adaptation: Skip both and finish with a pinch of salt for a savory plate.

Technique notes

The 30-second soak is enough for most standard matzo. If the pieces feel brittle after draining, let them sit in the egg mixture for another minute before cooking.
Use medium heat, not high heat. The butter should brown the matzo gradually while the eggs set through.
For a pancake-style brei, press the mixture lightly into an even layer and flip in sections instead of stirring loosely.

Ingredient swaps

Savory finish: Skip the cinnamon and sugar, then finish with salt and black pepper; chopped scallions or dill fit well if you have them.
Softer texture: Add one more egg and stir more often for a looser, custard-like brei.
Crisper texture: Use a wider skillet and let the mixture sit undisturbed for a minute at a time so more matzo touches the pan.
Butter backup: Use a neutral oil when you want a cleaner flavor and slightly sharper browned edges.

Serve alongside

Applesauce
Cucumber-tomato salad
Sour cream with chives
Smoked salmon and cucumber plate
Hot coffee
Black tea with lemon
Fresh orange juice

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate leftovers in a sealed container for up to 2 days.
Reheat in a lightly buttered skillet over medium-low heat until warmed through and crisp in spots.
Freezing is not recommended; the soaked matzo turns soft and watery after thawing.

Equipment

Mixing bowl
Fine-mesh strainer or colander
Nonstick skillet
Flexible spatula

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