Whether you spell it matzah or matzo it’s one delicious food that only gets the spotlight on grocery shelves a few times a year. As we’re just a week away from Passover, I thought it would be a perfect opportunity to make this Rewind Wednesday feature Matzah Brei, a breakfast recipe we make all of the time.


 These days you can buy matzah in white, wheat, even gluten free. It’s one of those foods that transforms in this matzah brei, Matzo Chicken Tenders, Cinnamon Apple Matzah Brei or delicious Nut-Free Nutella Matzo Sandwiches. Now is the time of year to jump on the bandwagon and try out one of these simple, yet delicious recipes! 


When I was growing up, one of my least favorite memories was having to eat the school’s lunch everyday. In the 70’s and 80’s, school lunches weren’t exactly gourmet affairs. Far from it. I was also painfully jealous at Passover, the Jewish holiday that forbids those who observe it from eating any kind of leavened bread, all products with yeast, and pretty much anything beyond that that isn’t Kosher for Passover. I remember all my Jewish friends were allowed to bring (at least what I thought were) delicious lunches such as peanut butter/jelly sandwiches made with matzo and matzo balls in chicken soup, while the rest of us sat picking at our goulash and frozen fish sticks.


Well, Passover isn’t until the spring, but one of my other favorite Jewish holidays, Hanukkah, is upon us, so I thought it would be fun to make matzo brei for brunch so Kenya can share in his heritage. And just like his daddy, he loves it. Luckily most groceries sell matzo year round so you can easily add this to your breakfast rotation any time of year.


Matzah Brei

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Author: Catherine McCord
Prep Time 3 minutes
Cook Time 3 minutes
Total Time 6 minutes


  • 2 pieces unsalted matzo (whole wheat or plain)
  • 2 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon kosher salt
  • 2 teaspoons butter or oil


  • Break the matzo into 1 inch pieces (they don’t have to be even or the same size as one another) and place in a bowl.
  • Cover the matzo with hot water for 1-2 minutes or until softened.
  • Drain and squeeze out excess water.
  • Place the eggs, milk and salt in a bowl and whisk to combine.
  • Pour the eggs over the drained matzo and mix together.
  • Heat the butter or oil in a saute pan over medium heat.
  • Add the egg/matzo mixture to the pan and cook, stirring with a spoon or spatula for 2-3 minutes until eggs are cooked through.

  • *Feel free to make it a sweet dish by adding shredded apples, cinnamon or maple syrup or, you can make it more savory by adding any leftover meat and veggies you may have in the fridge..


Sodium: 670mg | Sugar: 1g | Fiber: 1g | Cholesterol: 195mg | Calories: 220kcal | Fat: 9g | Protein: 10g | Carbohydrates: 25g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. This looks super yummy. I remember having broken up Matzo with a bit of brown sugar and hot milk poured over it. Super yummy. This takes it to the next level.

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