In this recipe, I’ve combined my love of two breakfast favourites: pizza for breakfast with Matzo Brei; a classic mid-eastern breakfast dish. It’s a tradition to eat foods fried in oil during Hanukkah. I normally make this recipe with butter. However, over the holidays I add some oil in for good measure (and I find it helps to keep the butter from burning).
Matzo Brei is one of those childhood memories that I haven’t forgetten. My Great Aunt made the best version of this dish when I was a kid. She couldn’t cook for beans, but hers was by far the best I’ve ever eaten. I suspect it’s because she used a copious amount of butter! Does food conjure up childhood memories for you too?
Before we jump ahead, if you don’t know what Matzo Brei is, it’s softened pieces of matzo browned in butter until crisp, then tossed together with an egg mixture and lightly scrambled. By the way, if you’re wondering how to pronounce it, it rhymes with fry, which happens to be how you get it crisp. It sounds a little counterintuitive to soften matzo just to crisp it up again, but it’s kind of the same principle as soaking bread in egg custard to make french toast.
Breakfast Pizza with Eggs
Our breakfast pizza has eggs and is a huge time saver because we’re using pre shredded cheese and store bought sauce. This quick meal gives you all the qualities of a real pizza (crispy crust, bubbly cheese, yummy toppings) in a fraction of the time.
And it’s all done in one pan! Unless your pan is too deep, like ours, and you need to use another one just to flip it over :). You’ll see what I mean when you watch this video.
Breakfast Pizza Ingredients
You can use regular matzo or gluten free matzo; they’re both delicious. Since Hubs is celiac, I make this gluten free for him. The best gluten free matzo I have found is a brand called Manischewitz. It is the one I used for my gluten free matzo balls (you’ll find the recipe for that in this post for gluten free matzo ball soup).
- 2 pieces of matzo
- 3 large eggs
- Handful of pepperoni *
- 6 large mushrooms
- 4 tablespoons tomato sauce
- 1 cup shredded mozzarella
- Salt & pepper to taste
- Butter and oil
* This recipe might raise some eyebrows from purists because it’s a far cry from tradition – and I’m also using pepperoni. But keep in mind you can substitute veggie pepperoni slices (like this one from Yves Veggie Cuisine that’s made in Canada).
As you’ll see below, I soak the matzo in water to soften, but you could just as easily break the matzo into pieces first and soak it in the egg instead (and even add a little milk to the egg mixture). It’s totally up to you.
Prepare Matzo for Breakfast Pizza
Place 2 pieces of matzo in a square dish filled with water.
Soak 10 seconds, turn over and soak another 10 seconds. Remove from water and set aside.
Mushroom, pepperoni and cheese is a pizza classic so that’s what I’m using. However, you you could any pizza topping you like.
Clean and slice mushrooms.
Defrost frozen pepperoni slices in microwave.
Heat a tablespoon of butter over medium heat and add mushrooms. Cook for 5 minutes then add pepperoni. Cook another 5 minutes or until done to your liking and remove to bowl.
Cooking the ‘Crust’
Cooking the matzo in butter is going to crisp it up like a traditional pizza crust! It will be extra crispy because we’re going to cook it on both sides. However, to keep the butter from burning I sometimes add a bit of oil too.
Heat another tablespoon of butter in pan (or more if you’re like my Great Aunt!).
Break up matzo and add to pan. Stir and flip until coated with butter (add more butter if desired). Pour egg mixture into pan and stir to coat, spreading into an even layer.
Cover with lid and turn heat too low. Cook 5 minutes.
If your pan is deep like ours, you may need another pan to help with this step. Otherwise, remove the pan from the heat. Flip a plate upside down over the pan and turn the whole thing upside down.
Return the now flipped ‘crust’ back to the pan.
Add Toppings and Melt Cheese
Add tomato sauce and spread evenly. Then add mushrooms, pepperoni and spread shredded cheese over top.
Place lid back on and keep covered until cheese is melted and bottom is crisp.
Remove pizza from pan. Let cool a few minutes before cutting into slices.
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Pin Breakfast Pizza
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Matzo Brei Breakfast Pizza
- 2 pieces matzo
- 3 large eggs
- 12-15 slices pepperoni
- 6 large mushrooms
- Tomato sauce
- Shredded mozzarella
- Salt & pepper to taste
- 2-3 tablespoons Butter (or butter/oil combo)
- Place 2 pieces of matzo in a square dish filled with water for 10 seconds, turn over and soak another 10 seconds. Remove from water and set aside.
- Beat 3 large eggs. Add salt and pepper to taste. Set aside.
- Defrost frozen pepperoni slices. Slice mushrooms. Heat a tablespoon of butter over medium heat and add mushrooms. Cook for 5 minutes and add pepperoni. Cook another 5 minutes and remove to bowl.
- Heat another tablespoon of butter in pan (or butter/oil combo). Break up matzo and add to pan. Stir and flip until coated with butter (add more butter if desired).
- Pour egg mixture into pan and stir to coat, spreading into an even layer. Cover with lid and turn heat too low. Cook 5 minutes.
- Use a plate to remove matzo from pan. Flip over and return to pan.
- Add tomato sauce and spread evenly. Add mushrooms, pepperoni and spread grated cheese over top. Place lid back on and keep covered until cheese is melted and bottom is crisp.
- Remove from pan. Let cool a few minutes before cutting into slices.
Looks delish, Sara!!
Thanks Kim; it is 🙂