Recipe: Pan-Fried Matzo Breakfast

Pin It

This is a very easy-to-make breakfast recipe that has been passed down from my mom. Preparation hardly takes longer than frying up an egg, and both of my girls absolutely love it! It is definitely up there as one of their most favorite breakfast dishes. So step out of the box and surprise your family with something new this weekend. Just make sure you carefully select your ingredients to ensure you are giving them the healthiest version possible.

Pictured are two good brands of matzos I’ve found…and in addition to using them for this recipe, both are great as plain crackers, too. While there are lots of versions of matzos available (which can usually be found in the “international” aisle of the grocery store), you can see that these are both clearly marked as “whole-wheat”. It is always a good idea to double-check the ingredient list as well (this is a 1-ingredient product!) because these same brands also sell refined matzos in similar looking boxes. Another key piece to this recipe is the jelly. I buy an all-fruit type spread that is sweetened with fruit juice instead of sugar. So be sure to look for that as well.

Matzo Breakfast from 100 Days of Real Food

Pan-Fried Matzo Breakfast
Serves: 2-3
  • 4 to 5 full sheets of whole-wheat matzos
  • 2 eggs
  • Water
  • About ½ tablespoon butter for cooking
  • Jelly for serving (grape flavor is good with this dish although any type will work)
  1. Break the matzos up into chunks that are a few inches in size.
  2. Put all of them into a shallow dish and cover with water (pictured). Let it sit for a couple of minutes.

  3. Drain out the water and crack the two eggs onto the wet matzos. Stir together with a fork until evenly mixed.
  4. Heat a sauté pan over medium heat and melt the butter. Add the matzos/egg mixture in an even layer. Cook until lightly browned on each side. Add more butter during cooking if necessary.
    Serve with jelly and enjoy! Leftovers can be stored in the fridge.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

18 comments to Recipe: Pan-Fried Matzo Breakfast

  • Ruthie

    I’ve bought the whole-wheat matzos per your suggestion to use as crackers…kids and I have enjoyed them w/ my homemade hummus. Just wondering if this is supposed to emulate another breakfast dish. What does it taste like? Thanks! LOVE your blog!

  • [...] Fried Matzo Breakfast with fresh fruit [...]

  • Dee

    your recipe called Pan-Fried Matzo Breakfast is a very common Jewish dish served over Passover. It’s called Matzo Brie…Made the same way except you can add grated onion and other seasonings to taste.

  • Donna

    I just came across your site the other day. I LOVE it!! And all the ideas. The last few years, I have really been cutting out all the processed stuff such as Hamburger helper, boxed stuff, bagged stuff, and have really been working at making everything.. or pretty much everything. Finding your site makes things soooo much easier!!!
    Ok, so, on to the reason I am posting on this recipe. I have never had Matzo before. Neither have my girls, of course. We all tried one plain yesterday and it was… ok. Not in love with it. So I thought, well, I will try this. With 5 girls to try to please, it’s not easy. My older 2 didn’t really like it with the jelly, but liked it with cheese, my 3rd DD didn’t like either version at all. My 4th DD gobbled up the jelly version. My 5th DD took 1 bite and spit it out.. she just turned two, so maybe if I give her some time, she will come around. I tried both versions and have to say, if I could eat this I would eat the one with cheese. The Jelly one is to sweet for me. I can’t eat eggs because they make my stomach cramp up really bad, but I did want to taste it at least.

  • Rachel

    As Dee said, this is a very common Passover breakfast dish; it’s really just french toast but with matzo instead of bread (since bread cannot be eaten during Passover). Like french toast, I grew up eating it topped with cinnamon/sugar and maple syrup. My 3 year old loves this (but only after the second time I made it), asked for it every morning during Passover and was asking for it for close to a month after Passover ended. To those trying matzo for the first time, it is VERY plain by itself, but you can use it as you would bread and top with butter or pb&j or even make matzo pizza (sauce and cheese, toast it).

  • Meghan

    This is what my mother has always called Matzobri. Except she first frys up a little minced onion, and instead of serving with Jelly, maybe a little apple sauce on the side.

  • Ashli

    Thank you for sharing this recipe (and especially the brands of Matzos!)… do you have a specific brand of jelly you buy as well? I wasn’t able to find one in my local grocery store that did not have added sugar.

    • 100 Days of Real Food

      Try looking for an “all fruit spread” as opposed to “jelly” although it should be next to the jellies. It is sweetened with fruit juice concentrate as opposed to sugar. Polaner is a brand that is fairly easy to find, although I don’t believe they have organic. You might be able to find the best options online.

      • Nicole

        This is an old post, so maybe you’ve already figured this out: Dr. Robert Lustig in his book “Fat Chance” talks about fruit juice concentrate. It does not resemble anything you would use in your kitchen and is a really refined sweetener. I have yet to find an all-fruit spread that doesn’t use it, so I choose a low-sugar jam with “sugar”, which usually has fewer grams of sugar on the label anyway.

  • Matzah Brei is one of my favorites! The only problem is that I completely stuff myself with it when I make it. Perhaps I need to make it more often (rather than just on Passover) so I don’t overindulge when I get it just once a year. :-)

  • Miriam

    We eat this on Passover too, but we add mashed ripe bananas with the egg mixture. Love it that way!

  • Denise

    As I was fixing it, I kept thinking it was like a Jewish version of French toast. I added a sprinkle of cinnamon, a drizzle of agave, and topped it with strawberry all fruit spread hoping the added sweetness would appeal to my VERY picky 5 yo son. My son didn’t want to try it because of the appearance, but did get one bite down (barely). My husband and I both ate our servings, but I have to say neither one of us LOVED it.

    I think it might be better as a savory dish with onion (or chives) and cheese as suggested by other readers. Soaking the matzo in milk instead of water might also increase the protein content a smidge. Adding fresh ground flax seed would also give it a a bit of a nutritional boost. I think the recipe as is makes a great base to play with and definitely has potential.

  • That is very interesting, You’re a very skilled blogger. I have joined your feed and look ahead to searching for more of your wonderful post. Also, I have shared your web site in my social networks

  • What can be used in stead of eggs? Is there a substitute. We are already pretty much real food, however we are going completely vegan for 21 days (Daniel Fast) so I am looking for some good vegan breakfast recipes.

    • Assistant to 100 Days (Jill)

      Hi Heather. There is a substitute that uses flaxseed and water that you can probably do an internet search on…I don’t know the exact measurements. Jill

  • Smitha826

    Very nice! deedeacedb

Leave a Reply




Rate this recipe (optional):