Searchable Ingredient: eggs
Matzo Brei
Matzo brei (rhymes with “fry”) is eaten for breakfast during Passover. Matzo represents the unleavened flatbread Jewish people ate while fleeing Egypt and it is consumed during the Passover celebration to honor their ancestors. Matzo brei can be sweet or savory, and this recipe is a good base to start with. Look in the recipe notes for variations.
Carrot-Potato Kugel
Kugel (pronounced KOO-gul) is a sweet or savory casserole that uses egg noodles, potatoes, or matzo meal to hold it together. This recipe uses both matzo and potato, and the carrots give it a sweet springtime upgrade. Kugel is a recipe many people enjoy during Passover.
Oven Fried Oysters
Crunchy and satisfying, oven-fried oysters are great on their own or added to a sandwich. They’re an excellent source of iron, too!
Beef and Lentil Meatloaf
Adding lentils instead of breadcrumbs to meatloaf holds it together and makes one pound of meat stretch a little further. Lentils add fiber, potassium, and iron, too!
Breakfast Sandwich with Hummus
Hummus adds flavor and juiciness to sandwiches, use it instead of mayonnaise.
Peanut-Butter Banana Flapjacks
The combination of banana and peanut butter is a favorite flavor, check out the notes for add-in suggestions.
Slow Cooker Zucchini Bread
Baked Potato Eggs
For breakfast, lunch, or dinner potatoes are the perfect vessel for baked eggs. You can make the potatoes ahead of time for an easy breakfast, just add the eggs right before baking and increase the time by 5 minutes.
