Over Passover, breakfast is easily the most difficult meal.
For many, their go-to — cereal, toast or porridge — is off the menu, and with toddlers to feed, the problem is real.
So I’ve rounded up 12 recipes to inspire you for the chometz-free week:
Photo: Lisa Roukin[Missing Credit]
1. Matzah meal pancakes (aka bubelahs/bubelach)
My go-to when my children were smaller was these bubelach. Banana and blueberries up the health factor and I’d also replace some of the matzah meal with ground almonds or other ground nuts to increase the healthy fats and protein and help keep everyone’s hunger at bay for longer. Making a double or even triple batch means there would be some over for the next few days.
They also freeze well but if refrigerating or freezing, note that the blueberries may ‘bleed’ into the pancake, so if you're scaling up maybe only use banana and cinnamon.
They’re portable but if you have time to sit down, delicious topped with Greek yoghurt and fruit compote/puree.
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2. Mini egg muffins
Lisa Roukin’s mini egg muffins are a brilliant protein and veggie-packed snack. Perfect for little hands but also a great portable breakfast for older eaters. You can make them with fresh chopped vegetables or for even quicker joy, chuck in leftover cooked veggies. Anything will work – to make them substantial you could add a few chopped, cooked new potatoes and cooked onions for a tortilla-style start to your day.
Photo: Inbal Bar-Oz[Missing Credit]
3. Matzah granola
This matzah granola is my family’s favourite recipe. The huge jar I fill at the start of the week doesn’t last long. And this year I’ve added a super fast, no-fuss air fryer granola that’s ready in around 20 minutes. Crunchy, sweet and packed with apricots, pecans and pistachios. Sprinkle over creamy Greek yoghurt and add fresh berries for a delicious start to your day. You can bake it in a regular oven if you prefer/need. Full instructions here.
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4. Blueberry, banana and apricot matzah breakfast kugel
Not healthy and not a fast fix, but you’ll want to try this custard-y bake that’s giving bread and butter vibes. If you prep this breakfast kugel the night before, you can bake it in the morning and enjoy it warm or reheat portions across the week. Perfect for a Pesach milky brunch.
Photo: Inbal Bar-OzPhoto: Inbal Bar-Oz
5. Avocado smoothie bowl with fruits and nuts
Denise Phillips’s avocado smoothie bowl is packed with fruits, vegetables and healthy fats that will keep you sustained well into the afternoon. A great option for a lazy morning. And another one that would do well at a Pesach brunch.
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6. Citrus cinnamon pomegranate plate
Sorry, not sorry for this recipe not recipe. One of my favourite starts to the day is a plate of sliced oranges, grapefruit or tangerines – or a mixture of all three – showered with juicy pomegranate arils and a scatter of cinnamon. I promise you, the warm spice take this up several notches. Add thick Greek yoghurt — you’ll want a huge tub of this in your fridge this week — and you’ve got a nicely balanced breakfast. Some chopped nuts will add crunch.
Photo: Lisa Roukin[Missing Credit]
7. Passover rolls
These rolls are as close to bread as you’ll get. You can make them with matzah meal or with a ground nut base if you need a gluten free option. Fill them with whatever you’d put on your normal sandwich. They’re also great with soup, to take on a picnic or for Pesach teas.
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8. Raspberry matzah brei
There’s matzah brei and there’s matzah brei. This indulgent version is taken up a notch with butter, milk and vanilla plus a generous helping of frozen or fresh raspberries. Perfect for a festive chometz-free brunch.
Photo: Inbal Bar-Oz
9. Baked matzah brei frittata
Cheese and leeks make this baked version of the classic breakfast a delicious treat. It’s hearty and healthy and a great way to start the day. Bake one at the start of the week and grab a slice every morning for a breakfast that will keep you going for hours.
A twist on regular tomato-based, shakshuka - this version (right) is made with green vegetables[Missing Credit]
10. Emerald shakshuka
Shakshuka is an obvious choice for longer breakfasts and this green version from Judi Rose is a great alternative to the regular tomato-based sauce. Swap out cornflour for potato flour and if you don't eat kitniyot add extra spinach or kale. And if you prefer the tomato version you could make a batch of this sauce to keep in the fridge and then just heat it up and poach your eggs in it in the morning.
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11. Whipped cottage cheese and smoked salmon dip
This protein-packed spread is brilliant for a healthier schmear on your matzah. Or serve with a pile of crunchy vegetables for a savoury start. Great for packed lunches too.
Photo: Blake Ezra
12. Dried fruit compote
Another must in my home over Passover. It’s super simple to cook up a batch of this gorgeous version from Ilana Epstein and it’s brilliant for dolloping over Greek yoghurt with a sprinkle of matzah granola.
And then there’s always matzah – delicious slathered in butter and marmalade with a steaming cup of tea. You need to do it at least once over Passover week.
