Matzo Brei Casserole Recipes

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MATZO BREI



Matzo Brei image

Matzo and egg fried together. This traditional dish is great anytime, but everyone really looks forward to Matzo Brei during Passover!

Provided by Janice Weisberger

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Yield 1

Number Of Ingredients 4

1 matzo cracker
1 egg
salt and pepper to taste
1 teaspoon vegetable oil

Steps:

  • Take the matzo and break into small pieces into a bowl. Cover with hot water for a minute. Then squeeze out the water.
  • In a small bowl, beat one egg with salt and pepper to taste and add to matzo. Mix well.
  • Heat frying pan with a little oil. Pour mixture into the pan. Brown one side and turn over.

Nutrition Facts : Calories 222 calories, Carbohydrate 24.4 g, Cholesterol 186 mg, Fat 9.6 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 70 mg, Sugar 1.4 g

MATZO BREI



Matzo Brei image

Matzo brei (pronounced like fry) is one of the few dishes from my childhood that I'll never outgrow. The dampened shards of matzo mixed with beaten eggs and milk and then cooked in butter will never go out of style. I like to serve this matzo brei recipe in one big piece, but you can also scramble the mixture. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Breakfast

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 package unsalted matzo crackers (10 ounces)
8 large eggs, beaten
1/2 cup whole milk or half-and-half
1 teaspoon kosher salt
6 tablespoons unsalted butter, divided
Maple syrup, optional

Steps:

  • Coarsely crumble matzo crackers into a fine mesh sieve set over a large bowl; reserve crumbs in bowl. Place sieve under cold running water until matzo is softened, about 15 seconds; drain. Stir softened matzo, eggs, milk, crumbs and salt until combined. , Melt 3 tablespoons butter in a large skillet over medium-high heat; add half of the matzo mixture. Cook, without stirring, until bottom is golden brown, 3-4 minutes; flip. Cook until bottom is golden brown and eggs are cooked through, 3-4 minutes. Transfer to platter. Repeat with remaining butter and matzo mixture. Serve hot with maple syrup if desired.

Nutrition Facts : Calories 296 calories, Fat 14g fat (7g saturated fat), Cholesterol 210mg cholesterol, Sodium 319mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

MOZZARELLA AND SPINACH MATZO BREI



Mozzarella and Spinach Matzo Brei image

Matzo brei is one of my all-time favorite foods! It is typically eaten on Passover since it is customary to avoid leavened bread. Matzo, a cracker-like unleavened bread, gets soft and chewy when it's soaked and scrambled with eggs in this traditional dish. Some people like sweet matzo brei sprinkled with cinnamon sugar, but I am on Team Savory Brei 4ever!

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil or unsalted butter
1 large shallot, finely chopped
Kosher salt and freshly ground black pepper
4 sheets matzo, broken into approximately 1-inch pieces
4 large eggs
Splash heavy cream
3 ounces fresh spinach, chopped
1/2 cup shredded mozzarella
Hot sauce and ketchup, for serving

Steps:

  • Heat the oil or butter in a large skillet over medium heat. Add the shallot and a pinch of salt and pepper. Cook, stirring occasionally, until soft and translucent, about 5 minutes.
  • Meanwhile, fill a medium bowl with cold water and submerge the matzo. Soak for 1 minute, then drain and set aside. In a separate medium bowl, whisk together the eggs and heavy cream until homogenous. Stir in the matzo and set aside.
  • Add the spinach to the shallots, one handful at a time, stirring until wilted. Add another pinch of salt. Pour in the egg mixture and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Add the cheese. Repeat this gentle pulling process until a majority of the mixture is set, 1 to 2 more times, then turn off the heat. The eggs should still be quite wet, but they'll continue to cook a bit in the skillet. Continue folding them gently, and once they've reached your desired firmness, remove them from the skillet and serve them immediately. Top with the hot sauce and ketchup.

MATZO BREI



Matzo Brei image

Provided by Food Network

Categories     main-dish

Time 7m

Yield 4 servings

Number Of Ingredients 6

4 pieces matzo
1/2 cup water
4 eggs
Salt and pepper
2 tablespoons butter
2 tablespoons kosher for Passover vegetable oil

Steps:

  • In a mixing bowl, break the matzo into 1-inch pieces. Bring the water to a boil and pour over the matzos. Quickly toss the matzo, then drain off any excess. In a bowl, beat the eggs with a fork. Mix the eggs, salt and pepper into the matzo. Over high heat, heat the butter and oil in a large saute pan. Add the matzo and fry until crisp. Flip over to fry the other side, breaking into pieces as it cooks. Serve with Maple syrup, or preserves.

CARAMELIZED ONION AND MUSHROOM MATZO BREI



Caramelized Onion and Mushroom Matzo Brei image

This recipe is adapted from the restaurant Jane in downtown New York. There, the chef Glenn Harris offers a matzo brei two ways, but not, he will quickly tell you, because he likes it both ways. He only makes the savory kind, with deliciously glossy, nearly black, fried onions, as a concession to his partner in the restaurant, Jeff Lefcourt. Needless to say, Mr. Lefcourt's grandmother made hers savory.

Provided by Melissa Clark

Categories     quick, one pot, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

3 tablespoons unsalted butter
1/3 cup diced onions
1/2 cup sliced mushrooms
Salt and freshly ground black pepper, to taste
2 matzos (about 2 ounces), broken into pieces
5 large eggs, lightly beaten

Steps:

  • In a skillet over low heat, melt 2 tablespoons butter. Add onions and cook, stirring, until caramelized, 5 to 7 minutes.
  • Add mushrooms and raise heat to medium-high. Continue to cook, stirring, until mushrooms are soft, about 5 minutes. Season with plenty of salt and pepper.
  • Add remaining tablespoon butter to pan and let it melt. Add matzo and cook, tossing to coat matzo in butter, for 2 minutes.
  • Pour eggs into pan and season them generously with salt and pepper. Cook, scrambling mixture, until eggs are set, about 2 to 3 more minutes. Season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 30 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 510 milligrams, Sugar 2 grams, TransFat 1 gram

SWEET MATZO BREI



Sweet Matzo Brei image

This is a recipe handed down from my Italian grandmother. Go figure...it's a Jewish Passover dish! Serve warm with cinnamon sugar or syrup, honey, or even powdered sugar. Double recipe to serve a bigger family.

Provided by JanAtch

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 16m

Yield 8

Number Of Ingredients 7

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
½ cup butter

Steps:

  • Pass each matzo sheet under cool running water briefly, then crumble into a large bowl. Stir in 1 cup milk, eggs, cinnamon, sugar, and vanilla extract to form evenly moistened batter. Add more milk if batter is too dry.
  • Heat butter in a large skillet over medium heat. Scoop a generous spoonful of dough onto skillet and flatten with a spatula. Cook until golden brown on each side, 3 to 5 minutes per side. Repeat with remaining batter.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 21.1 g, Cholesterol 79.4 mg, Fat 13.4 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 8.1 g, Sodium 111.9 mg, Sugar 5.4 g

CLASSIC MATZO BREI



Classic Matzo Brei image

In this matzo brei (rhymes with fry) recipe, the matzo sheets are browned in butter until crisp before being lightly scrambled with eggs. You make this either sweet or savory as you prefer. Add black pepper, plenty of salt and chives for a savory version, or Demerara sugar and maple syrup or honey if you would like something sweeter. It's a fine breakfast or brunch any time of the year, and especially during Passover.

Provided by Melissa Clark

Categories     breakfast, brunch, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 8

2 sheets matzo
2 to 3 tablespoons unsalted butter
4 large eggs, beaten with 1 tablespoon water
Large pinch fine sea salt, more to taste
Large pinch black pepper
Chopped chives, for serving
1 tablespoon Demerara sugar, more to taste
Honey or maple syrup, for serving

Steps:

  • Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
  • Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
  • Add eggs, salt and pepper (if you're making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you're making it sweet) and toss well.
  • Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 327 milligrams, Sugar 5 grams, TransFat 1 gram

SAVORY MATZO BREI



Savory Matzo Brei image

Mushrooms and fresh herbs have been added to this traditional breakfast treat, making it a satisfying addition to the Passover menu.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 45m

Number Of Ingredients 10

3 tablespoons unsalted butter or margarine, plus more if needed
1 pound cremini mushrooms, coarsely chopped (2 1/2 cups)
1 large yellow onion, chopped (1 3/4 cups)
1/4 cup chopped flat-leaf parsley leaves, plus more for serving
1 tablespoon chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
Kosher salt and freshly ground pepper
8 large eggs
8 matzo sheets
Creme fraiche and lemon wedges, for serving

Steps:

  • Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until soft and beginning to brown, 6 to 7 minutes. Stir in herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a bowl and let cool slightly; reserve skillet.
  • Whisk eggs in a large bowl. Stir in mushroom mixture.
  • Break matzo into 2-inch pieces and place in a colander. Pour boiling water over matzo; let stand until slightly softened, 2 to 3 minutes. Gently stir into egg mixture; season with salt and pepper. Let stand 5 minutes, then stir again.
  • Wipe reserved skillet clean and melt remaining 1 tablespoon butter over medium heat. Working in batches, pour batter into skillet 1/3 cup at a time, spreading into a 3-inch pancake with the bottom of the cup. Cook until undersides are evenly browned, 2 to 3 minutes. Flip and continue cooking until other sides are browned, 2 to 3 minutes more. Drain on paper towels. Serve with chopped parsley, creme fraiche, and and a squeeze of lemon.

QUICK MATZO BREI



Quick Matzo Brei image

This Passover dish, sent to us by Rise Landsman of Teaneck, New Jersey, is usually served for breakfast drizzled with maple syrup or sprinkled with sugar. It also makes a quick and easy savory side dish with salt and pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 5

4 matzos (8-inch squares)
4 large eggs
1/8 teaspoon ground nutmeg
Coarse salt
2 tablespoons butter

Steps:

  • Break each matzo square into about 8 pieces; place in a medium bowl. Add enough boiling water to cover, and soak until moistened, 2 or 3 minutes; drain. Squeeze well with hands to remove excess water.
  • In a medium bowl, beat eggs with nutmeg and 1/2 teaspoon salt; add softened matzo, and mix.
  • Heat 1 tablespoon butter in an 8-inch nonstick skillet over medium heat, swirling to coat; add matzo mixture, and press in gently. Cook until browned on underside, 4 to 6 minutes; carefully invert cake onto a plate. Heat remaining tablespoon butter in skillet, and slide cake back into skillet. Cook until other side is browned, 4 to 6 minutes more.
  • Turn cake out of skillet, and cut into wedges. Serve hot.

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