Passover Cinnamon Apple & Raisin Skillet Matzo Brei

A Passover breakfast tradition, made sweet. Matzo brei — the beloved Jewish comfort food of soaked matzo scrambled with eggs — gets an apple pie treatment with tender fresh Honeycrisp, cinnamon, and raisins, then pan-fried in a skillet until crisp at the edges. It's the kind of dish you make once during Passover, then find yourself craving all year long.

Because the apples soften in the pan, choose a variety that holds its shape. Honeycrisp stays tender-crisp beautifully; Cortland gives you a slightly softer, sauce-like texture that some prefer. Both ship straight from our orchard — order online here.

Ingredients (serves 3–4)

• 5 matzos, broken into 2-inch pieces
• 2 large eggs
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1 Honeycrisp apple, peeled and diced
• 1/2 cup raisins (golden are especially nice)
• 1/4 teaspoon ground cinnamon
• 1/2 cup plus 2 tablespoons coconut oil, avocado oil, or unsalted butter
• Optional toppings: warm jam, Farm Fresh Honey, plain yogurt, sour cream, a dusting of powdered sugar

Directions

1. Place the broken matzo pieces in a bowl and cover with cold water. Set a small plate on top to keep them submerged. Soak for 2–3 minutes until pliable but not falling apart.
2. Drain the matzo thoroughly, pressing gently to remove excess water. Transfer to a large bowl.
3. In a small bowl, whisk together the eggs, salt, sugar, and cinnamon.
4. Pour the egg mixture over the drained matzo. Add the diced apple and raisins. Fold gently to combine.
5. Heat 2 tablespoons of oil in a large non-stick skillet over medium heat.
6. Pour the matzo mixture into the skillet and press into an even layer.
7. Cook 4–5 minutes without stirring, until the bottom is deeply golden.
8. Flip in sections (or invert onto a plate and slide back in) and cook the second side another 3–4 minutes.
9. Add more oil as needed for extra crispness.
10. Cut into wedges or scoops, top with jam, honey, yogurt, or a dusting of powdered sugar. Serve warm.

Tips & Variations

• Sweet or savory? This recipe is sweet. For a classic savory version, skip the sugar, apple, and raisins — just eggs, matzo, salt, and pepper, with sour cream on top.
• Don't over-soak the matzo. You want it pliable, not disintegrating.
• Crispier edges. Cook in individual pancake-sized portions instead of one large pancake.
• Add nuts. A handful of chopped walnuts stirred in adds welcome crunch.
• Beyond Passover. This recipe is delicious year-round — keep a box of matzo on hand.

Made this? Send us a photo — we'll send you a coupon for 20% off your next order. Comment below or email [email protected]. Enjoy!