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    Home » Keto Breakfast Recipes » Matzo Brei

    Matzo Brei

    Last updated: Jun 4, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Matzo brei, made into pancakes, turns the tedious breadless Passover breakfast into a pleasure.

    It's so easy and quick to make that I usually cook a serving at a time, but you can double the recipe if you wish. Leftovers are great too!

    Matzo brei served on a white plate with jam.

    Matzo is not the most exciting food. The only way to make it more palatable is by spreading it with generous amounts of butter, charoset, or chocolate hazelnut spread.

    That's why matzo brei is so genius. It's actually the same idea as bread pudding - using eggs, milk, cinnamon and butter to turn dry uninspiring bread into something delicious, comforting, even - dare I say it? - delectable.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    Here's an overview of the ingredients you'll need to make this Passover recipe. The exact measurements are listed in the recipe card below.

    Matzo: It's best to use plain matzo, not flavored.

    Eggs: I use large eggs in almost all of my recipes, this one included.

    Ground cinnamon: Make sure it's fresh! A stale spice can easily ruin a dish.

    Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

    Butter: For frying. I love using creamy European butter, but any butter will be great. Coconut oil is another tasty option.

    The ingredients needed to make matzo brei.

    Instructions

    Making matzo brei is so easy. The recipe card below lists the detailed instructions. Here are the basic steps:

    Break the matzo into small pieces and cover the pieces with very hot tap water. Let stand and soften for about a minute, then drain.

    A four-photo collage showing how to soak and drain the matzo.

    Whisk together the egg, cinnamon, and vanilla. Then add the drained matzo pieces. Mix into a uniform batter.

    A four-photo collage showing how to mix the batter.

    Cook mounds of the mixture in butter in a nonstick skillet until golden and cooked through. Serve with your favorite toppings.

    A four-photo collage showing how to cook the matzo brei.

    Expert tip

    How long you soak the matzo will depend on how soft or crispy you want the end result to be. Soak just 30 seconds for crispier pancakes, and 5 minutes for softer ones.

    Frequently asked questions

    Why is it called matzo brei?

    "Brei" means "seared" in Yiddish. So basically it means "sauteed matzo." This makes sense because that's exactly what we're doing here - sauteing softened and flavored matzo in butter.

    Can I double the recipe?

    Yes! This recipe makes one serving. But you can easily double it and cook the pancakes in two skillets, in a double-burner griddle, or in batches. Keep those that you've already cooked in a warm oven.

    Can I make a scramble instead of pancakes?

    Yes, absolutely. That's the easiest way to make this recipe. Simply scramble the mixture in warm butter until golden and cooked through. Over medium heat, this should take around 4 minutes.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • Cook the matzo in coconut oil instead of butter. If you like the flavor of coconut, you can also replace the vanilla extract with coconut extract.
    • Add a few chocolate chips to the mixture - try 1-2 tablespoons.
    • For even richer results, you can soak the matzo in hot milk instead of using water.
    • I don't usually sweeten these pancakes because I serve them with maple syrup. But if you'd like, you can add a tablespoon of any granulated sweetener.
    • To make a savory version, omit the cinnamon and vanilla. Add a pinch of salt, black pepper, garlic powder, and 2 tablespoons of parmesan cheese.

    Serving suggestions

    I usually serve these pancakes topped with warm maple syrup. Here are a few more tasty options:

    • Sweet butter
    • A drizzle of honey
    • Jam (as shown in the photos)
    • Whipped cream
    • Chocolate hazelnut spread
    • Almond butter
    • Blueberry compote
    • Strawberry compote

    Storing leftovers

    Leftovers can be refrigerated in a sealed container for 3-4 days. They actually keep quite well! You can reheat them in the microwave on 50% power.

    You can also freeze the leftovers for up to three months. If you stack them, make sure to separate them with wax paper.

    Matzo brei served on a white plate with jam and a butter knife.

    Related recipes

    • Charoset.
      Charoset Recipe
    • Keto Coconut Macaroons.
      Keto Coconut Macaroons
    • Almond flour cake.
      Almond Flour Cake
    • Coconut flour cake.
      Coconut Flour Cake

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Matzo Brei.
    4.97 from 57 votes
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    Matzo Brei

    Matzo brei, made into pancakes, turns the tedious breadless Passover breakfast into a pleasure.
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Course: Breakfast
    Cuisine: Jewish
    Servings: 1 serving
    Calories: 278kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 1 matzo
    • 1 large egg
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon vanilla extract
    • 1 tablespoon butter

    INSTRUCTIONS

    • Break the matzo into small pieces. Place the pieces in a medium bowl.
    • 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.
    • Add the drained matzo pieces to the egg mixture. Using a fork, mix well, until the ingredients turn into a batter.
    • Heat a large nonstick skillet over medium heat. Add the butter and brush to coat. When the butter starts foaming, spoon the batter into the griddle, measuring ¼ cup per pancake. You should get 3 pancakes. Gently flatten each mound with a fork.
    • Fry the pancakes until golden and cooked through, about 3 minutes per side. Serve immediately, with your favorite toppings.

    WATCH THE VIDEO:

    NOTES

    This recipe makes one serving of three pancakes. You can double it and use two skillets or a double-burner griddle. 
    Ideas for topping the pancakes include butter, maple syrup, jam, whipped cream, Nutella, and almond butter. 
    I don't sweeten the batter because I usually top the pancakes with something sweet. If you'd like to sweeten it, you can use 1 tablespoon of any granulated sweetener. 
    This recipe is obviously not low-carb or gluten-free. It's a traditional Jewish recipe that I make for my family once a year during the Passover holiday. 

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Calories: 278kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Sodium: 153mg | Fiber: 1g | Sugar: 1g
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    More Keto Breakfast Recipes

    • Breakfast egg muffins.
      Breakfast Egg Muffins
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      Egg White Muffins

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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