Veggie Matzo Brei

Makes 4 servings
If you’re family is looking to try something different for dinner, consider trying this matzo brie recipe. As far as fall appetizers go, this one is a definite winner. It’s packed with flavor and it’s practically overflowing with delicious Monterey jack cheese. This is a great recipe to try out as a tasty appetizer before a big family dinner, or you can make it as a yummy snack for a larger gathering. After trying this recipe, we’d love to hear your thoughts, so please feel free to rate and review it. Also please share this recipe on Facebook, Twitter and Pinterest too.

This matzo brie recipe makes for roughly four servings, and all of the ingredients are very basic, as well. In order to get started, you’ll need a few sheets of matzo, four large eggs, two ounces of Cabot Monterey Jack, Dijon mustard, salt and Cabot Salted Butter, carrots, chopped fresh (or frozen, depending on your preference) broccoli and basil pesto. The directions are all listed below, but do keep in mind that after you break, drain and prepare the matzo and add in all of the veggies, that you can also place the entire mixture while it’s still in the skillet into the broiler. By doing so, you can brown the matzo brie rather nicely.

Cabot has produced a number of award-winning products over the years, so you can probably guess that we take cheese making pretty seriously. We only want to make the best dairy products possible, which is why we put so much time and effort into the entire process. We’re very confident that you’ll absolutely love this matzo brie recipe. However, we want to hear your thoughts about this recipe, so after you try it, please make sure to rate and review—we can’t wait to check out your feedback!
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Nutrition Analysis

Calories   285
Total Fat   19g
Saturated Fat   9g
Cholesterol   244mg
Sodium   928mg
Carbohydrates   13g
Dietary Fiber   2g
Protein   12g
Calcium   160mg
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1 1/2 sheets matzo
4 large eggs
2 ounces Cabot Monterey Jack, grated (about 1/2 cup)
2 teaspoons Dijon mustard
1/2 teaspoon salt
2 tablespoons Cabot Salted Butter
1/2 cup grated carrots
1/2 cup chopped fresh broccoli or frozen broccoli, thawed and squeezed dry
Prepared basil pesto (optional)


1. Break matzo into approximate 2-inch pieces. Place in medium bowl and cover with warm water. Set aside until softened, about 5 minutes.

2. Drain matzo, squeeze dry and return to bowl. Add eggs, cheese, mustard and salt; whisk to combine.

3. Preheat broiler. In 8-inch nonstick skillet, melt butter over medium heat. Add carrots and broccoli and cook, stirring, until vegetables are crisp-tender, about 5 minutes.

4. Pour matzo mixture over vegetables in skillet and reduce heat to medium-low. Cook until underside is nicely browned, about 10 minutes (top will not be set).

5. Place skillet under broiler (cover handle with heavy duty foil if not heat-proof). Cook mixture until top is set and golden, 3 to 4 minutes. Cut into quarters and serve topped with pesto, if desired.