Ingredients

5 matzo sheets
1 cup milk , or more as needed
2 eggs
2 tablespoons ground cinnamon , or to taste
2 tablespoons white sugar , or to taste
1 teaspoon vanilla extract
1/2 cup butter
Matzo Brei is a traditional Jewish breakfast dish that is typically served for Passover, but enjoyed all year round. The dish combines matzo, milk, eggs, cinnamon, sugar, and butter to create a sweet, satisfying breakfast. This recipe provides an easy-to-follow guide for creating the perfect crispy and sweet Matzo Brei. It’s a great option for breakfast or brunch, and can be served with your favorite seasonal fruits or drizzled with maple syrup.

Instructions

1.In a small bowl, break matzo sheets into small pieces.
2.Soak the matzo pieces in milk in a separate bowl for 2–3 minutes, or until the matzo has softened.
3.Crack the eggs into the milk and matzo mixture, and whisk together until combined.
4.In a small bowl, mix together the cinnamon and sugar.
5.Over low heat, melt butter in a non-stick skillet.
6.Pour the matzo mixture into the skillet and sprinkle the cinnamon and sugar mix over.
7.Cook undisturbed on low heat, until the bottom is golden brown and crispy, for about 6-8 minutes.
8.Using a spatula, flip the Matzo Brei over and cook for another 2-3 minutes until browned on the other side.
9.Once the Matzo Brei is fully cooked, remove it from the skillet and cut into slices.

PROS

Matzo Brei is a delicious, sweet breakfast dish that is easy to make and customizable with your desired amount of cinnamon and sugar.

This recipe uses simple ingredients found in most kitchens.

CONS

Matzo Brei is high in calories and fat due to the butter and sugar.

If you’re on a low-carb or keto diet, this recipe may not be suitable or adjustable.

HEALTH & BENEFITS

Matzo Brei is a great way to start your day with a mix of proteins, carbohydrates, and fats.
The dish is high in protein due to the eggs, which helps to keep you fuller for longer.
Cinnamon, which is included in this recipe, has been linked to improved blood sugar control.

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