Fried Matzo (aka Matzo Brei) for Passover

Matzo brei (also called fried matzo) is one of the most classic Passover breakfasts there is. In our house, it shows up the same way challah French toast does the rest of the year: quick, comforting, and requested often.

It's a simple mix of softened matzo and eggs cooked together in a skillet until tender with a little crisp around the edges. The whole thing takes about 15 minutes and uses ingredients every Passover kitchen already has on hand.

Some families serve matzo brei sweet and others go savory, but we do both depending on the day. Once you know the basic ratio, it's one of the easiest Passover recipes to scale up for dinner or make quickly for breakfast before school.

Key Ingredients

• Matzo: I usually use plain matzo, but egg matzo or other varieties can work too. Just check the certification if you're cooking strictly for Passover. Running it briefly under warm water softens it so it cooks like a tender scrambled egg mixture instead of staying dry and brittle.
• Eggs: I always use large eggs in my recipes.
• Oil: Vegetable oil is great, but onion oil is even better.

Soft vs Crispy Matzo Brei

There are two classic styles of matzo brei.

• Soft style: The eggs stay tender and the matzo almost melts into the mixture.
• Crispy style: The mixture cooks longer so the bottom forms golden pieces before stirring.

Both are traditional. The difference comes down to how long you let the pan sit before flipping. In our house it's a fight over the crispy bits that form around the edges, but make it the way you like it!

💡 Pro Tips for the Best Matzo Brei

• Soften, don't soak. The matzo should be soft and pliable but not falling apart. You still want big, bite-size pieces for the best texture.
• Let the eggs coat everything. Beat the eggs separately, then stir them into the matzo with salt and pepper until everything is evenly coated.
• Give it time: Let the matzo-egg mixture cook undisturbed for 2-3 minutes so the bottom sets and gets lightly crisp before you start flipping.
• To scale the recipe: Remember the ratio of 1:1. One egg to each sheet of matzo for the perfect fried matzo every time. 

How to Make Matzo Brei (Fried Matzo)

Step 1: Soften + break the matzo.
Run each sheet of matzo under warm water for about 10 seconds, shake off excess, then break into large bite-size pieces in a bowl.

Step 2: Mix with eggs.
Beat the eggs, add them to the matzo along with salt and pepper, and stir until everything is evenly coated.

Step 3: Cook in the pan.
Heat oil in a large skillet over medium heat. Add the matzo mixture and let it cook undisturbed for 2-3 minutes, until the bottom sets.

Step 4: Scramble + serve.
Gently stir and flip the matzo until the eggs are cooked through. Serve hot, sweet or savory.

Serving Suggestions

Think of fried matzo like scrambled eggs with matzo folded in, which means there are endless ways to serve it. 

1. Breakfast: Serve the fried matzo with cottage cheese or Greek yogurt and a bowl of fruit for a great start to the day.  We top ours with a sprinkle of sugar and homemade applesauce because that's what my mom and grandma did.  Or go savory and serve with everything but the bagel scrambled eggs and roasted potatoes. 
2. Dinner: For dinner I serve the matzo brei alongside lox or smoked whitefish, a sliced onion, capers, etc. and people can build their own perfect bite.  A bright green salad or a bowl of roasted veggies would also be a great side dish to add.
3. Matzo Pizza Base: Let the fried matzo get crispy in an ovenproof skillet, then top with pizza sauce and shredded mozzarella for a Chicago-style Passover Pizza.

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