Matzo Brei Recipe photo by Taste of Home
Total Time
Prep/Total Time: 20 min.
Matzo brei, or eggs fried with matzo, is a less-well-known but still classic Passover dish that you'll want to have for breakfast all year long.

Updated: Mar. 20, 2024

For a holiday with so many food restrictions, Passover still manages to bring some of my very favorite dishes to the table. Of course, there are the classic Jewish foods that are always beloved, like brisket and matzo ball soup. But there are other popular Passover foods that you might not be as familiar with if you didn’t grow up keeping kosher for Passover. High on that list is matzo brei (brei rhymes with “fry”!), the egg and matzo scramble that fills breakfast plates all throughout Passover.

Similar to chilaquiles, matzo brei involves a quick soak to soften the cracker-like matzo. The matzo is then mixed with an egg mixture and scrambled in a frying pan. Matzo brei can be served sweet with jam, or savory with cheese or chives. Or, as with latkes, it can be served with sour cream and applesauce. I like the best of both worlds with a sweet-savory combo.

This Test Kitchen-approved recipe takes you through all the basics to make your own matzo brei at home.


  • Matzo: Matzo is probably the most important symbolic food of Passover. This unleavened bread is made of flour and water and is not given time to rise, so it resembles a large cracker. It reminds us of the haste with which the Jews escaped slavery in Egypt, and it’s eaten throughout Passover in place of bread. You can use plain matzo, though seasoned matzos could also work well here. Matzo brei is just one of our favorite matzo recipes for Passover.
  • Eggs: Give your eggs a good whisk before mixing them with the softened matzo so you end up with a light, fluffy matzo brei.
  • Milk: Milk or half-and-half brings a creamy addition to the scrambled egg component, helping with that fluffy scrambled egg texture. If you don’t have milk or half-and-half on hand, or you want to keep this dish dairy free, just add a splash of water to the eggs.
  • Butter: A slab of butter sizzling in the pan is the perfect way to start any egg dish. If you don’t have butter, or you want to keep this dish dairy free, you can use a splash of olive oil instead.


Step 1: Soak the matzo

Ingredients for Matzo BreiTMB Studio

Set a fine mesh sieve over a large bowl. Coarsely crumble the matzo into the sieve, allowing any crumbs to fall into the bowl. Place the sieve under cold running water until the matzo is softened, about 15 seconds.

Editor’s Tip: Another way to soften the matzo is by letting it soak in a bowl of water for 15 seconds. Either way you do it, don’t let it soak for too long or it will disintegrate!

Step 2: Make the egg mixture

whisked eggs in a bowl, milk in a bowl, salt in a small cup and crumbs soaking in a large bowlTMB Studio

In a medium bowl, whisk the eggs and milk well until bubbly. Add the salt and softened matzo and crumbs, and fold until well combined.

Step 3: Scramble the matzo brei

Melting butter in a pan over heatTMB Studio

Melt 3 tablespoons butter in a large skillet over medium-high heat.

Cooking matzo and egg mixture in panTMB Studio

Add half of the matzo-egg mixture, and stir well. Allow to cook without stirring for three to four minutes, until the bottom is golden brown.

Flipped cooked Matzo Brei in panTMB Studio

Flip, and allow the other side to brown until the eggs are cooked through, another three to four minutes. Transfer to a platter. Repeat with remaining butter and matzo mixture.

Cooked Matzo Brei served on plate with maple syrupTMB Studio

Serve hot with maple syrup if desired.

Editor’s Tip: This technique is more of a patty-style matzo brei than a scramble. If you want a looser matzo brei, simply stir often while it’s cooking.

Matzo Brei Variations

  • Make it cheesy: Egg and cheese is a classic combination, and a little grated cheese goes a long way here. Grate some Parmesan or Gruyere over the matzo brei as soon as it hits the plate.
  • Get in your greens: I love to add leafy green vegetables, like wilted spinach or kale, to my matzo brei for an extra boost of nutrition. Cook the greens ahead, then add them to the matzo-egg mixture before cooking it off.
  • Add a slice of lox: Instead of bagels or latkes and lox, try matzo brei and lox! Serve the matzo brei savory-style with ribbons of lox and some capers on the side.
  • Add caramelized onions: One of the many ways to liven up your matzo brei is by adding a spoonful of deeply caramelized onions.

How to store matzo brei?

Matzo brei is really best served fresh from the skillet. If you happen to have any leftovers (we hardly ever do!), you can store them in the fridge for up to four days. They can be reheated in a skillet, in the oven or in the microwave.

Can you freeze matzo brei?

Yes, you can freeze matzo brei! Make sure it’s cooled down before freezing, and store in a freezer-safe bag for up to three months. Reheat it in a skillet, in the oven or in the microwave.

Matzo Brei Tips

Cooked Matzo Brei served on plate with maple syrupTMB Studio

What kind of matzo should you use for matzo brei?

Most types of matzo are just fine for this matzo brei recipe, though egg matzo is softer and tends to fall apart. Our recipe uses unsalted matzo, but you could use salted matzo or other flavors as well (just keep in mind that you may want to use a little less salt later on to make up the difference).

Should matzo brei be sweet or savory?

Matzo brei can be sweet or savory, whichever you prefer! To start your day with a sweet meal, add cinnamon and sugar to the egg mixture instead of salt. Serve with old-fashioned applesauce, jam or other fruits in addition to maple syrup. For savory matzo brei, mix onions, peppers and garlic into the egg and matzo mixture. Skip the maple syrup, top it with green onions, and serve with sour cream. Get as creative as you’d like!

Matzo Brei

Prep Time 20 min
Yield 8 servings.


  • 1 package unsalted matzo crackers (10 ounces)
  • 8 large eggs, beaten
  • 1/2 cup whole milk or half-and-half
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter, divided
  • Maple syrup, optional


  1. Coarsely crumble matzo crackers into a fine mesh sieve set over a large bowl; reserve crumbs in bowl. Place sieve under cold running water until matzo is softened, about 15 seconds; drain. Stir softened matzo, eggs, milk, crumbs and salt until combined.
  2. Melt 3 tablespoons butter in a large skillet over medium-high heat; add half of the matzo mixture. Cook, without stirring, until bottom is golden brown, 3-4 minutes; flip. Cook until bottom is golden brown and eggs are cooked through, 3-4 minutes. Transfer to platter. Repeat with remaining butter and matzo mixture. Serve hot with maple syrup if desired.

Nutrition Facts

1 serving: 296 calories, 14g fat (7g saturated fat), 210mg cholesterol, 319mg sodium, 31g carbohydrate (1g sugars, 0 fiber), 11g protein.

Matzo brei (pronounced like fry) is one of the few dishes from my childhood I'll never outgrow. The dampened shards of matzo mixed with eggs and milk and then cooked in butter will never go out of style. I like to serve this matzo brei recipe in one big piece, but you can also scramble the mixture. —Lily Julow, Lawrenceville, Georgia