This classic matzo brei recipe is a Passover breakfast staple — golden, eggy, and ready in minutes. Whether you go savory or sweet, it’s the kind of dish that feels like home in every single bite.
I still remember the first time I had matzo brei at my neighbor’s house during Passover. One bite of that warm, eggy fried matzah and I was completely hooked. It’s one of those humble little dishes that somehow punches way above its weight.
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What Is Matzo Brei?
Matzo brei (pronounced “MAT-zuh bry”) is a classic Jewish dish made from soaked matzo and beaten eggs, then fried in a pan. Think of it as the Passover version of French toast meets scrambled eggs.
The beauty of classic matzo brei is its simplicity. You can go savory with caramelized onions and chicken fat, or sweet with butter, milk, and a dusting of cinnamon sugar. Both versions are totally worth making.
Why You’ll Love This Recipe
This classic fried matzo brei recipe comes together fast — we’re talking under 30 minutes from start to finish. It’s cozy, comforting, and incredibly satisfying for breakfast or brunch.
The savory version gets deep, rich flavor from slow-cooked caramelized onions. The sweet version tastes almost like a warm, custardy pancake. Either way, you really can’t lose here.
If you love simple, feel-good breakfast dishes, you’ll probably also enjoy this creamy peanut butter oatmeal smoothie for busy mornings.
Classic Matzo Brei
Equipment
- Sauté pan
- mixing bowls
- Whisk
Ingredients
Savory Matzo Brei
- 4 tablespoons chicken fat or vegetable oil, divided
- 1 medium onion, sliced
- pinch of sugar to taste
- 4 large eggs
- 4 matzo sheets
- salt and black pepper to taste
- chives or parsley, chopped for garnish
Sweet Matzo Brei
- 4 large eggs
- 1 cup plus 2 tablespoons milk, divided
- pinch of salt
- pinch of sugar
- ½ teaspoon orange-flower water optional
- 4 matzo sheets
- 2 tablespoons unsalted butter
- cinnamon sugar or powdered sugar for garnish, optional
- applesauce, jam, or preserves for serving, optional
Instructions
- Heat 2 tablespoons of chicken fat or oil in a saute pan over medium heat. Add sliced onions, season with salt and a pinch of sugar, cover, and cook on low for 15–20 minutes, stirring occasionally until caramelized. Remove and set aside.
- Soften matzo sheets under cold water for 15–60 seconds depending on desired texture.
- Beat eggs with salt and pepper in a bowl. Break softened matzo into pieces and add along with caramelized onions. Mix well.
- Heat remaining fat in the pan over medium-high heat. Add mixture and cook, stirring constantly, until eggs are just set (about 90 seconds). Serve immediately with herbs.
- For the sweet version, beat eggs with 2 tablespoons milk, salt, sugar, and optional orange-flower water.
- Break matzo into pieces and soak in remaining milk for 30 seconds to 2 minutes.
- Combine soaked matzo with egg mixture. Melt butter in a pan over medium-high heat, then add mixture and cook, stirring constantly, until just set.
- Serve warm topped with cinnamon sugar or powdered sugar and optional fruit preserves.
Notes
Ingredients
Savory Matzo Brei
| Ingredient | Amount |
|---|---|
| Chicken fat or vegetable oil, divided | 4 tablespoons |
| Medium onion, sliced | 1 |
| Pinch of sugar | To taste |
| Large eggs | 4 |
| Matzo sheets | 4 |
| Salt and black pepper | To taste |
| Chives or parsley, chopped | For garnish |
Sweet Matzo Brei
| Ingredient | Amount |
|---|---|
| Large eggs | 4 |
| Milk, divided | 1 cup plus 2 tablespoons |
| Pinch of salt | To taste |
| Pinch of sugar | To taste |
| Orange-flower water (optional) | 1/2 teaspoon |
| Matzo sheets | 4 |
| Unsalted butter | 2 tablespoons |
| Cinnamon sugar or powdered sugar | For garnish, optional |
| Applesauce, jam, or preserves | On the side, optional |
Step-by-Step Instructions
Savory Matzo Brei
Step 1 – Caramelize the Onions
Heat 2 tablespoons of chicken fat or oil in a saute pan over medium heat. Add the sliced onions and let them do their thing — low and slow is the name of the game here.
Sprinkle a little salt and a pinch of sugar over the onions, cover the pan, and turn the heat to low. Stir occasionally and let them cook for 15–20 minutes until they’re soft, golden, and deeply sweet.
“Don’t rush the onions. Those 20 minutes of patience are what make the savory matzo brei taste truly special.”
Once done, remove the onions from the pan and set aside. Give the pan a quick wipe with a paper towel — you’ll need it again in a minute.
Step 2 – Soften the Matzo
Run the matzo sheets under cold water for anywhere from 15 to 60 seconds. The longer you soak them, the softer and more tender your eggy fried matzah will turn out.
Prefer a little texture? Keep it to 15 seconds. Want it soft and custardy? Let it run for the full minute. It’s totally your call — both are delicious.
Step 3 – Mix the Egg Mixture
Beat 4 large eggs with salt and black pepper in a large bowl. Break the softened matzo into roughly 1/2- to 1-inch pieces directly into the bowl.
Add the caramelized onions and stir everything together until well combined. The mixture should look golden and smell incredible already — that’s a very good sign.
Step 4 – Cook and Serve
Heat the remaining 2 tablespoons of chicken fat in the pan over medium-high heat. Once hot, pour in the matzo-egg mixture and cook, stirring constantly.
You want the eggs just barely set — soft and creamy, not dry or browned. This takes about 90 seconds, so stay close! Serve immediately, topped with chopped parsley or chives.
Sweet Matzo Brei
Step 1 – Beat the Eggs
In a large bowl, beat together the 4 eggs, 2 tablespoons of milk, a pinch of salt, a pinch of sugar, and the orange-flower water if you’re using it. That tiny splash of orange-flower water is optional but adds a gorgeous floral note.
Step 2 – Soak the Matzo in Milk
In a separate bowl, break the matzo into 1/2- to 1-inch pieces. Pour in the cup of milk, mix well, and let it soak for at least 30 seconds — up to 2 minutes for a softer texture.
The longer the matzo sits, the more it absorbs the milk and becomes beautifully tender. This step is what gives the sweet version its almost French-toast-like quality.
Step 3 – Combine and Cook
Transfer the soaked matzo from the milk bowl into the egg bowl. Stir everything together until well combined and the matzo is evenly coated.
Melt the butter in a large saute pan over medium-high heat. Once the butter is fully melted and starting to foam, pour in the matzo-egg mixture. Cook, stirring constantly, until the eggs are just barely set — about 90 seconds.
Step 4 – Serve Sweet and Happy
Plate your sweet matzo brei and dust it with cinnamon sugar or powdered sugar. Serve with a side of applesauce, jam, or your favorite fruit preserves.
Honestly, a dollop of good-quality strawberry jam on the side takes this classic fried matzo brei recipe to a whole new level. Highly recommend.
Expert Tips and Variations
Tips for Perfect Matzo Brei Every Time
Don’t overcook the eggs. The number one mistake people make with classic matzo brei is cooking it too long. Pull it off the heat the moment the eggs are just set — they’ll continue cooking from residual heat.
Use chicken fat if you can. Schmaltz (rendered chicken fat) is traditional in the savory version and adds a depth of flavor that vegetable oil just can’t replicate. If you can find it, use it.
Control the texture with soaking time. Short soak = crunchier matzo brei. Long soak = softer, more custardy. Neither is wrong — it’s all about your personal preference.
Fun Variations to Try
Add cheese: Stir in a handful of shredded cheddar or gruyere to the savory version for a melty, cheesy twist on classic matzo brei.
Go veggie: Saute mushrooms, spinach, or roasted red peppers along with the onions for a more loaded savory breakfast. Pairs beautifully with the eggy fried matzah base.
Make it kid-friendly: Skip the orange-flower water and let the kids dip their sweet matzo brei into a bowl of chocolate hazelnut spread. Instant hit, guaranteed.
Looking for more cozy, comforting recipes? Try this crowd-pleasing homemade mac and cheese recipe — it’s a total comfort food classic.
Troubleshooting Common Issues
My matzo brei is too dry: You probably overcooked the eggs or used too little fat in the pan. Next time, pull it off the heat sooner and be more generous with the butter or oil.
The matzo is falling apart: You soaked it a bit too long. Aim for 30–45 seconds next time for better structure while still keeping a soft, pleasant texture.
It’s not flavorful enough: Don’t be shy with the salt! Matzo on its own is quite bland, so the eggs and seasonings need to carry the flavor. Season generously at each step.
Storage and Reheating
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 2 days | Store in an airtight container |
| Freezer | Not recommended | Texture suffers significantly after freezing |
| Room temperature | Up to 2 hours | Best eaten fresh and hot |
To reheat, warm leftovers in a non-stick skillet over medium-low heat with a tiny knob of butter. Avoid the microwave — it tends to make the matzo brei rubbery and sad.
No-Waste Kitchen Ideas
Got leftover caramelized onions? Toss them into a salad, spread them on toast, or use them as a topping for grilled chicken. They keep well in the fridge for up to 5 days.
Leftover matzo brei can be served cold the next morning too — think of it as a savory, egg-y snack straight from the fridge. It’s surprisingly good, promise.
If you’re planning a bigger brunch spread, this creamy scalloped potatoes recipe makes an amazing side dish alongside the savory version.
matzo brei recipe FAQs
What is matzo brei made of?
Matzo brei is made from matzo (unleavened flatbread) that’s been briefly soaked in water or milk, then mixed with beaten eggs and fried in a pan. The savory version uses chicken fat and onions, while the sweet version uses butter, milk, and sugar.
Can I make matzo brei ahead of time?
Matzo brei is really best enjoyed fresh off the pan — the texture starts to change once it sits for a while. That said, you can prep your caramelized onions and beaten eggs in advance to make morning cooking faster.
Is matzo brei only for Passover?
Not at all! While classic matzo brei is a beloved Passover breakfast tradition, you can make it any time of year as long as you have matzo on hand. It’s just a really good, fast, and satisfying breakfast any day of the week.
What’s the difference between savory and sweet matzo brei?
Savory matzo brei is made with chicken fat or oil, caramelized onions, and seasoned with salt and pepper. Sweet matzo brei uses butter and milk in the soaking process, and is served with cinnamon sugar, powdered sugar, or jam. Both are equally delicious — it’s just a matter of mood.
Can I use gluten-free matzo?
Yes! Gluten-free matzo is widely available and works perfectly in this recipe. The method is exactly the same — just soak, mix with eggs, and fry. The eggy fried matzah texture still comes through beautifully with gluten-free matzo.
Try It and Tell Us What You Think!
Whether you go savory or sweet, this matzo brei recipe is one of those simple dishes that just makes you happy. It’s fast, it’s cozy, and it tastes like it took way more effort than it actually did.
Give it a try this Passover — or honestly, any random Tuesday morning when you need something warm and satisfying. You won’t regret it.
If you loved this recipe, save it to your breakfast board on Pinterest so you can find it again easily! And leave a comment below letting us know which version you made — savory or sweet — and how it turned out.
Want more easy breakfast ideas? Check out this quick and delicious 15-minute teriyaki salmon bowl for a protein-packed meal that comes together just as fast. Or keep the fresh, bright vibes going with this gorgeous Shirazi salad with Persian cucumbers on the side.
