Recipes with Matzo for Creative Ways to Use a Classic

Matzo is one of those ingredients that’s simple on its own but can be transformed in so many creative ways!

It has that light crisp texture and mild flavor that makes it easy to adapt into both savory and sweet dishes.

I’ve used it in the classics like matzo ball soup, but it also works great crushed into breading for chicken or fish, layered into casseroles, or turned into chocolate-covered matzo crunch.

What I like most is how reliable it is, holding up well in recipes and giving just the right amount of texture without overpowering the other flavors.

And honestly, that crunch never gets old!

1. Classic Matzo Brei with Eggs and Onions

Soften matzo in water and mix it with beaten eggs for a solid, hearty base.

Add onions! They bring a savory depth and balance the mild matzo.

Lightly browning the onions first? It just makes everything taste richer, trust me.

For a less messy version, bake it instead of frying. Still tasty.

The matzo soaks up the eggs, so you get a texture that’s both tender and crisp at the same time.

A little black pepper at the end really wakes up the onion flavor without taking over.

2. Matzo Pizza

Matzo makes a crisp, light crust that bakes up fast.

Spread tomato sauce right to the edges to keep the matzo from drying out.

Melty mozzarella creates creamy pockets that contrast with the crunch underneath.

Fresh basil on top? Can’t beat the color and that clean, herby flavor.

3. Matzo Brei Sweet Style

Start by softening broken matzo pieces, then toss them with eggs and cook everything until the matzo turns lightly golden.

Drizzle on some maple syrup for a cozy sweetness that works so well with those crisp matzo edges.

Scatter fresh berries over the top. They add a juicy pop and cut through the richness of the eggs and syrup.

Honestly, what I like most is how fast the matzo soaks up flavor, so every bite feels a little different and kind of special.

4. Matzo Ball Soup

Gently simmer matzo balls so they stay light and fluffy, not dense.

Chicken broth as the base gives the soup a deep, savory flavor that matches up well with the matzo balls.

Add carrots, celery, and onion for a touch of sweetness to balance the broth.

5. Matzo Kugel With Apples And Cinnamon

Bake matzo with eggs and apples, and you get a soft texture that still holds together.

Cinnamon ties it all together, adding warmth to the sweetness from the apples.

Fresh apples matter. They bring moisture and a natural sweetness that really works with matzo.

Want crunch? Top with a bit of cornflakes before baking.

It’s handy since you can prep ahead and bake when you’re ready.

Some folks add raisins, which give chewy bursts of sweetness.

6. Matzo Lasagna

Swap noodles for matzo sheets to make a Passover-friendly lasagna that’s still hearty.

The matzo softens as it bakes, soaking up the marinara for a good balance of sauce and texture.

Ricotta or cottage cheese layers add creaminess that plays nicely with crisp matzo edges.

Spinach or basil between layers brings freshness and color, making it feel lighter yet still cozy.

Top with mozzarella and bake until bubbly for that classic finish.

7. Matzo Brei with Smoked Salmon and Dill

Mix soft scrambled matzo brei with smoked salmon for a brunch that feels fancy but isn’t hard to make.

Fresh dill brightens up the salty fish and gives the whole thing a lift.

A little sour cream on the side adds creaminess without overwhelming the matzo.

8. Chocolate-Dipped Matzo Bark

Matzo gives you a crisp base that stands up to thick layers of chocolate.

Toasted nuts add crunch that balances the smooth chocolate.

Dried fruit brings natural sweetness and a chewy bite. This keeps things interesting.

Mix dark and white chocolate for a pretty look and more flavor options.

This treat’s great for Passover, but honestly, it’s good any time.

9. Matzo-Crusted Fried Chicken

Matzo meal instead of breadcrumbs gives chicken an extra crisp, light coating that holds up during frying.

The result? Crunchy outside, juicy inside.

Matzo meal soaks up seasoning, so it’s easy to add your favorite spices or herbs right into the mix.

10. Matzo Granola

Turn leftover matzo into crunchy granola for breakfast or snacking.

Honey brings just enough sweetness and helps everything bake into golden clusters.

Nuts and seeds add texture and make it hearty enough for milk or yogurt.

Toasting the nuts first? It adds extra flavor that makes the granola stand out.

Mix in dried fruit like apricots or raisins for chewy bits.

11. Matzo Nachos

Matzo instead of tortilla chips gives nachos a lighter crunch and a totally different texture.

Break matzo into big pieces so it can handle all the cheese and toppings.

Jalapeños bring heat…works especially well with the crisp matzo base.

Sour cream on top cools things down and balances the spice.

If you’re looking for more topping ideas, try diced zucchini or tomatoes.

12. Savory Matzo Casserole

Turn leftover matzo into a casserole by layering with mushrooms, onions, and cheese.

Mushrooms give an earthy flavor that plays off the mild crunch of baked matzo.

Sauté onions until golden for sweetness that balances the cheese.

Matzo instead of noodles keeps it lighter but still gives you that baked, comforting texture.

For extra flavor, toss in fresh dill or rosemary. Some recipes use them for matzo casseroles with mushrooms and onions.

13. Matzo Brei with Fresh Herbs and Cheddar

Add fresh herbs to matzo brei for a nice balance of flavors.

Cheddar melts into the eggs and matzo, giving a creamy texture with a little sharpness.

Dill or parsley works well. The freshness cuts through the richness of the cheese.

Broil briefly for a golden, slightly crunchy top.