Matzo Brie Recipe ( Gluten Free)

As far back as I can remember into my childhood, we always ate "Matzo Brie" or "Matzah Brie" for breakfast during the week of Passover. This simple egg and matzah recipe transforms into a final product that is delicious, crispy, buttery and wonderful. It's the best!! ( the word matzo is spelled also matzah)

During Passover it is customary/mandatory to give up leavened products which includes bread ( and bread type products). This ritual commemorates the Biblical Israelite's exodus from Egypt when they  had to depart in haste and therefore their bread did not have time to rise. During Passover we eat a flat unleavened bread ( Matzo/matzah) in place of regular bread for the 8 days of the holiday!

Matzah is actually quite tasty when combined with other ingredients. My favorite ways to eat matzah is to make matzah/matzo balls, matzah, cream cheese, tomato and salt, and matzah/matzo brie ( rhymes with fry).

Gluten Free Matzo/ Matzah ( it is spelled both ways)
20 years ago when I was diagnosed with celiac, I gave up gluten. Aside from giving up bread, I had to abstain from eating matzah! Not being able to eat matzah made my menu very limited on Passover. 20 years later- voila- we have gluten free matzo- NOW almost every store sells it.. of course it is expensive ( like $6 a box )but I only buy one box each Passover.

Now I can enjoy GF matzah brie,  GF matzo balls, and GF matzo/matzah and cream cheese again using gluten free matzah/matzo-

What do you eat for breakfast during Passover? Do you have memories of Matzo Brie?

my mother's basic recipe for matzo or matzah brie is quick and easy to make

Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time:5 minutes
Cook Time: 5 minutes
Serves: 1 

Ingredients: 

2 large eggs, beaten

1 square of matzo ( matzah)
2 tablespoons milk or almond milk ( this can be left out) 

butter for frying

salt and pepper to taste

Optional: If you like it sweet sprinkle a cinnamon and sugar mixture on top ( we don't like it sweet)

Directions:

Place beaten eggs and milk in a bowl.  Remove 1 square of matzah from the box. Run the matzo under warm water for about 30 seconds or soak for 30 seconds in a bowl of warmish water. Break matzah into large bite size pieces and add into the bowl of beaten eggs and milk. Grease a skillet with salted butter or olive oil spray ( butter will give it a great taste) and prepare the matzah brie like you would scrambled eggs. Using a fork, break apart and cook until not runny. 

If you like things sweet- sprinkle with cinnamon and sugar. ( we eat it savory)

My Notes:
1. My mom's recipe serves one portion . The ratio per serving  is 2 eggs to 1 square of matzo.
You can double or triple the recipe for more people.
2. I like to keep my carbs down,  soI I usually use a half gluten free matzo square instead of an entire square.
3, Some people like to spread with jam-