Matzo Brei Recipe

This matzo brei recipe is ready in 15 minutes. It's incredibly delicious, turning the breadless Passover breakfast into a pleasure.

Course Breakfast

Cuisine Jewish

Prep Time 10

Cook Time 5

Total Time 15

Servings serving

Calories 278kcal

Break the matzo into small pieces. Place the pieces in a medium bowl.
1 matzo
Cover the matzo pieces with very hot tap water. Let stand and soften for about a minute, then drain into a colander.
Wipe your bowl clean with a paper towel and use it to whisk together the egg, cinnamon, and vanilla extract.
1 large egg, ¼ teaspoon ground cinnamon, ¼ teaspoon vanilla extract
Add the drained matzo pieces to the egg mixture. Using a fork, mix well, until the ingredients form a batter.

Heat a large, 12-inch nonstick skillet over medium heat. Add the butter and brush to coat. When the butter starts foaming, add the batter to the skillet.
1 tablespoon unsalted butter
Cook, stirring often, until the mixture is golden brown, for about 4 minutes. Serve immediately.

Heat a large, 12-inch nonstick skillet over medium heat. Add the butter and brush to coat. When the butter starts foaming, spoon three mounds of the batter into the skillet, measuring ¼ cup per mound. You should get 3 pancakes. Gently flatten each with a fork.
Cook the pancakes until golden and cooked through, about 3 minutes per side. Serve immediately with your favorite toppings.

Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
This recipe makes one serving. You can double it and use two skillets or a double-burner griddle.
Topping ideas include butter, maple syrup, jam, whipped cream, and almond butter. The scramble can also be topped with chocolate chips.
I don't sweeten the batter because I usually add a sweet topping. If you'd like to sweeten the mixture, you can use a tablespoon of any granulated sweetener.
To make a savory version, omit the cinnamon and vanilla and replace them with salt, black pepper, and garlic powder to taste. When the brei is almost done, sprinkle it with shredded sharp cheddar cheese.
The leftovers can be refrigerated in a sealed container for 3-4 days. You can reheat them in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months. If you stack the pancakes, separate the layers with wax paper.
This recipe is not low-carb or gluten-free.