What is Fried Matzo Brei?

Fried Matzo Brei, also known as Matzo Brie, is a traditional Jewish dish, especially popular during the Passover holiday. It’s a simple and delicious breakfast or brunch item made from matzo. The matzo is broken into small pieces or crushed and then combined with beaten eggs. The mixture is fried in butter or oil until it is crispy and golden brown. Matzo Brei can be served sweet or savory, depending on the toppings or seasonings used.

If you are looking for Passover-friendly recipes, try my Passover Granola, Charoset with Dates, and Toffee Matzo Brittle.

Fried Matzo Brei is Also Known by Several Other Names:

Matzah Chremsel: This is a Yiddish name for Matzo Brie, which is commonly used by Ashkenazi Jews. It comes from the word “chremse”, which means “crumbs” in Yiddish.

Matzo Frittata: In some Italian-Jewish communities, Matzo Brie is called Matzo frittata because of its similarity to the Italian dish of the same name.

Matzo Pancakes: This is a name for Matzo Brei is more commonly used in American Jewish communities. It reflects the pancake-like texture of the dish.
Matzo Brie

Pro-Tips

Break the Matzo into small pieces: Start by breaking the Matzo into small pieces, about 1-inch square. This will help the Matzo to absorb the liquid and cook evenly.

Beat the eggs: Beat the eggs in a separate bowl until they are well combined. This will help to create a fluffy texture.

Flipping: Once the first side is cooked, use the spatula to loosen the Matzo Brei from the pan. Slide the spatula under the Matzo Brei and lift it slightly to make sure it’s not sticking. Another option is to take a flat plate that is slightly larger than your pan and place it upside down over the pan, so that the rim of the plate is touching the edge of the pan. Using oven mitts or a kitchen towel, grasp the pan and the plate together and quickly flip the pan upside down so that the Matzo Brei falls onto the plate. Slide the Matzo Brei back into the pan, uncooked side down, and continue cooking until fully set.

Serve hot: Serve the Matzo Brei immediately while it’s still warm. It can be topped with a variety of sweet or savory toppings.

More Recipes You’ll Love

Flourless Passover Chocolate Cake

Passover Chocolate Chip Cookies

Toffee Matzo Brittle

Flourless Passover Brownies

Fried Matzo Brei

Author Rachel

Prep Time 6

Cook Time 6

Total Time 12

Yield 2

Print Pin Recipe

Description

Fried Matzo Brei is a classic Jewish breakfast dish that is commonly eaten during Passover. This skillet dish is effortless to throw together and super customizable.

Kosher, Dairy or Pareve

Ingredients

For soaking the Matzo:

▢ 1 cup (240ml) lukewarm water or milk of choice

For the Matzo Brei:

▢ 2 Matzo sheets
▢ 2 large eggs
▢ 2 Tablespoons (30ml) milk of your choice or cream
▢ 1-2 Tablespoons butter/margarine/coconut oil
▢ For a sweet Matzo Brei add to the eggs 1 tablespoon of sugar + 1 teaspoon of vanilla extract
▢ For a savory Matzo Brei add to the eggs a pinch of salt and pepper

For serving:

▢ Sweet: honey, jam, cinnamon, sugar, and fruits
▢ Savory: grated cheese, sautéed vegetables, hot sauce, smoked salmon

Instructions

Break the Matzo sheets into small pieces and place them in a large bowl. Cover with warm water or milk and let it soak for a few minutes until it softens.
Drain the excess liquid from the Matzo and use your hands to squeeze out any remaining moisture.
In a separate bowl, beat the eggs with 2 tablespoons of milk and add the sweet or savory seasoning.
Add the soaked Matzo to the egg mixture and stir to combine.
Heat the butter or oil in a large skillet over medium heat. When the butter is melted or the oil is hot, add the Matzo mixture to the skillet and spread it out evenly.
Cook the Matzo brie for 3-4 minutes on each side, or until it is golden brown and crispy. You can use a spatula or a plate to flip the matzo brie over.
When the matzo brie is cooked through, remove it from the skillet and serve hot.
Top with any other toppings of your choice.

Notes

- Break the Matzo into small pieces: Start by breaking the Matzo into small pieces, about 1-inch square. This will help the Matzo to absorb the liquid and cook evenly.

- Beat the eggs: Beat the eggs in a separate bowl until they are well combined. This will help to create a fluffy texture.

- Flipping: Once the first side is cooked, use the spatula to loosen the Matzo Brei from the pan. Slide the spatula under the Matzo Brei and lift it slightly to make sure it’s not sticking. Another option is to take a flat plate that is slightly larger than your pan and place it upside down over the pan, so that the rim of the plate is touching the edge of the pan. Using oven mitts or a kitchen towel, grasp the pan and the plate together and quickly flip the pan upside down so that the Matzo Brei falls onto the plate. Slide the Matzo Brei back into the pan, uncooked side down, and continue cooking until fully set.