Matzo Brie Two Ways

On the Menu this Morning – Mazto Brie!

What is Matzo Brie / Matzah Brie? In short, it’s literally fried matzo. A breakfast dish served during Passover. I like it so much, it’s a regular breakfast in my house. You can read all about Matzo/Matzah here.

Traditionally, the matzo is moistened a bit with water, then fried in butter to get it toasty, then you add scrambled eggs. I should also mention there are two traditional ways to make it, sweet or savory. I’ve always had the savory, seasoned with salt. The sweet version is seasoned with sugar. Once cooked, serve it with some sour cream, apple sauce. This is where I put my spin on it.

Deciding to try something a little different, my first deviation was serving with salsa. YUM! Then, I decided to add some onions to the pan before the matzo goes in. I’ll let the onions get a little toasty first, then continue with the traditional method. This is now my go-to. Today, I decided to change it up a little more. In addition to the onions, I added some jalapeno to give it a little heat.

The second version. In addition to the Jalapeno, I also added some chopped ham. Think of it as a Spicy Matzo Brie Smothered and Chunked for you Waffle House fans. SO GOOD! If you really wanted to go nuts, you could go Smothered, Covered, and Chunked! I don’t know if would still be matzo brie at this point, but it sounds delicious.

So, the next time you can’t decide what to make for breakfast, I hope you’ll try one of my Matzo Brie versions.

Matzo Brie Smothered Covered and Chunked

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By Patrick Dulmage Serves: 2
Prep Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes

Matzo Brie Smothered Covered and Chunked


  • Two pieces matzo
  • 4 Tbsp butter (don't be afraid to add more if the pan gets too dry)
  • 6 eggs, scrambled
  • 1/2 onion, diced
  • 1/2 jalapeno pepper, finely chopped
  • 2 pieces ham, chopped
  • Kosher Salt / Freshly ground pepper
  • 2 slices cheese (your choice American, Pepper Jack, or Cheddar) (optional)
  • Salsa (optional)



Pre-heat a large skillet with butter


Add the onions, jalapeno, and ham (if you are using it)


Let the onions get translucent, stir, and cook a little more to get some brown bits


Run water over the matzo a few seconds to soften it up a little


Break up the mazto in the pan with the butter to get it toasty (don't be afraid to add some more butter)


Stir the mixture around letting the matzo get toasty


Add the eggs and stir to desired consistency


Season with salt and pepper


Serve immediately with Salsa on the side

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