Matzo brei is a beloved Jewish comfort food that transforms crispy matzo into a delicious, custardy dish that’s perfect for breakfast, brunch, or even a quick dinner. This classic Passover recipe has been enjoyed for generations, and for good reason—it’s incredibly simple to make yet so satisfying. The beauty of matzo brei lies in its versatility; you can serve it sweet with cinnamon and sugar, or savory with sautéed onions and herbs. In this guide, I’ll walk you through the best techniques to achieve the perfect texture—crispy edges with a creamy, custardy center.
Matzo brei starts with just a few humble ingredients: matzo, eggs, butter, and salt. What makes it special is the method and timing. You’ll want to soak your matzo just long enough to soften it without turning it into mush, then fold it gently into beaten eggs before pan-frying until golden. The result is a dish that’s crispy on the outside and wonderfully tender within. Many families have their own variations passed down through generations, but the fundamental technique remains the same.
This recipe is perfect for feeding a crowd during Passover, or anytime you’re craving something warm and comforting. It comes together in about 15-20 minutes, making it ideal for busy mornings. Whether you prefer yours sweet or savory, this matzo brei recipe will become a family favorite. I recommend serving it with applesauce, sour cream, or fresh fruit for a complete meal. For more Passover recipe ideas, check out our full collection. You might also enjoy our Jewish breakfast recipes or this delicious shakshuka recipe. If you’re looking for more egg-based dishes, try our frittata recipe or explore breakfast casseroles.
For additional inspiration and techniques, check out Serious Eats’ recipe collection and Bon Appétit’s curated recipes. The New York Times Cooking section also offers wonderful variations on classic dishes like this one.
Ingredients
- 4 sheets of matzo, broken into 2-3 inch pieces
- 6 large eggs, beaten
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup warm water
- Optional: 2 tablespoons fresh parsley, chopped
- Optional: 1 small onion, thinly sliced and caramelized
- Optional: 2 tablespoons fresh dill, chopped
- Optional for sweet version: 2 tablespoons granulated sugar
- Optional for sweet version: 1 teaspoon ground cinnamon
Instructions
- Place the broken matzo pieces in a large mixing bowl. Pour the warm water over the matzo and let it soak for 2-3 minutes, stirring gently halfway through. The matzo should be softened but not mushy—it should still hold its shape somewhat. Drain any excess water by tilting the bowl slightly.
- In a separate bowl, beat the 6 eggs with salt and pepper until well combined and slightly foamy. You want the eggs to be thoroughly whisked so they incorporate air, which will help create a lighter, fluffier matzo brei.
- Gently fold the drained matzo into the beaten eggs, being careful not to break the matzo into smaller pieces. Fold until all the matzo is coated with the egg mixture. If using herbs like dill or parsley, fold those in now.
- Heat a large skillet or frying pan over medium-high heat. Add 2 tablespoons of the butter and let it melt completely, tilting the pan to coat the bottom evenly.
- Once the butter is foaming and hot, carefully pour the matzo-egg mixture into the skillet, spreading it out into an even layer about 1 inch thick.
- Let the mixture cook undisturbed for 3-4 minutes until the bottom becomes golden brown and slightly crispy. You can lift the edge with a spatula to check for browning.
- Using a spatula, break the matzo brei into large chunks and gently flip them over to cook the other side. Add the remaining tablespoon of butter around the edges of the pan.
- Continue cooking for another 3-4 minutes, stirring occasionally and breaking it into bite-sized pieces as it cooks. You want some edges to be crispy and golden while keeping the center creamy and custardy.
- Transfer the matzo brei to a serving platter. If making the sweet version, sprinkle with cinnamon and sugar immediately while still warm. For the savory version, top with caramelized onions, fresh herbs, or a dollop of sour cream.
- Serve immediately while hot, with your choice of toppings such as applesauce, sour cream, fresh fruit, or smoked salmon and cream cheese.
Pro Tips
- **The Secret to Perfect Texture**: The key to great matzo brei is not oversaturating the matzo. Soak it just until it’s softened—usually 2-3 minutes. Too much water will result in a mushy, soggy dish. Too little and it will be dry and tough.
- **Temperature Matters**: Use medium-high heat to ensure the bottom gets crispy and golden while the inside remains custardy. If your heat is too low, it will cook through before developing that desirable crispiness.
- **Sweet vs. Savory**: Traditional matzo brei can be prepared either way. For sweet, sprinkle with cinnamon and sugar right after cooking. For savory, add sautéed onions, fresh herbs like dill and parsley, or serve with sour cream and smoked salmon.
- **Make-Ahead Tips**: While matzo brei is best served immediately, you can prepare the matzo-egg mixture up to 30 minutes in advance and store it in the refrigerator. Cook it just before serving for the best results.
- **Serving Suggestions**: Serve with traditional accompaniments like applesauce, sour cream, or fresh berries for sweetness. For savory preparations, pair with lox and cream cheese, caramelized onions, or fresh herbs.
- **Scaling the Recipe**: This recipe easily doubles or triples for feeding a crowd. Simply multiply all ingredients and use a larger skillet, or cook in batches.
- **Butter Quality**: Use good quality unsalted butter for the best flavor. The butter is essential for creating that golden, crispy exterior.
- **Egg-to-Matzo Ratio**: The ratio of 6 eggs to 4 sheets of matzo creates the perfect custardy texture. Don’t skip beating the eggs thoroughly—this incorporates air for a lighter result.
- **Storage**: Leftover matzo brei can be stored in an airtight container in the refrigerator for up to 2 days, though it’s best enjoyed fresh. Reheat gently in a skillet over low heat.