This Apple Cinnamon Matzo Brei is a protein and fiber packed breakfast for Passover or any day. Also great for Meatless Monday or breakfast for dinner, the sautéed apples and cinnamon add a sweet twist to a traditional dish.
Do you have favorite meals you typically only make on holidays but really should enjoy your round? That’s how I feel about my Apple Cinnamon Matzo Brei. It’s a Passover household staple when any type of leavened bread (and many other things) are forbidden for 8 days. My take on the classic is to add sautéed apples and cinnamon to add sweetness instead of dousing the dish in a sea of maple syrup.
Traditional Matzo Brei (pronounced mat-zah bry) is made by soaking matzo in water until it softens a bit, draining it and adding to beaten eggs to create a scramble. Keeping with my high protein breakfast mantra, this Apple Cinnamon Matzo Brei packs 21g of protein and 6g of fiber to keep you full all morning. I always use whole wheat matzo to up the fiber and compared to bread, it only has one ingredient- whole wheat flour. Because of the simple label, we eat whole wheat matzo all year round.
My son likes it with peanut butter for lunch more than regular bread. We make matzo pizza or break it up to use as crackers for hummus or guacamole. Don’t knock it ‘til ya try it 🙂This Apple Cinnamon Matzo Brei is a protein and fiber packed breakfast for #Passover or any day. Also great for #MeatlessMonday or breakfast for dinner, the sautéed apples and cinnamon add a sweet twist to a traditional dish. Click To Tweet
- 1/2 medium apple, diced (2-3 ounces)
- 1/4 teaspoon cinnamon
- 1 teaspoon whipped butter
- 2 eggs
- 1 egg white or 3 Tablespoons liquid egg whites
- 1/8 teaspoon black pepper
- 1/8 teaspoon Kosher salt
- 1 sheet whole wheat matzo
- 1/2 teaspoon pure maple syrup or sorghum syrup if desired
- Heat a small omelet pan on medium high heat.
- Add butter, allowing it to melt, then add diced apples and cinnamon and saute for about 5 minutes. If the pan dries out add a little water and continue sautéing the apples until soft.
- Meanwhile, break matzo into quarters, place it in a bowl and cover with water. Soak for a few mintues.
- Add eggs, whites, salt and pepper to a medium bowl and whisk until well combined.
- Take matzo from the water and squeeze it to remove any excess. Add matzo to the egg mixture.
- Remove apples from the pan and set aside. Wipe out the pan if needed and spray with nonstick cooking spray.
- Cook egg/matzo, stirring frequently until the eggs are cooked through.
- Plate Matzo Brei and top with cooked apples and 1/2 teaspoon of syrup if desired.
Switch up your toppings to keep it fun and interesting:
*2 Tablespoons of whole berry cranberry sauce
*2 Tablespoons low sugar preserves/100% fruit spread
*Silver Palate It’s the Berries spread.
*Canned pears, peaches or frozen and defrosted berries
*Applesauce (all different flavors, unsweetened)
For extra fiber:
*Look for high fiber matzoh with around 7g of fiber per sheet
*Try high fiber, low sugar syrups like Pyure or ChocZero (affiliate links)
* Microwave one cup frozen berries with 1 teaspoon chia seeds and let cool to thicken- overnight is best.
PIN for LATER
Have you ever tried Matzo Brei? If so, do you have any creative topping ideas? Please share!