We’ve spent the last couple of weeks bringing you the best recipes for your Seders and Yom Tov meals, and now it’s finally time to talk about Chol Hamoed! And not just any Chol Hamoed meal — today, we’re talking breakfast!
Whether you are working, going on day activities with your family, or on vacation far from home, breakfast is going to be an important part of your family’s busy week! And although we love a good matzo brei as much as the next guy, today, we’re sharing recipes that are a bit more exciting and noteworthy to try this year!
Enjoy!
- Calabrian Chili Shakshuka by Sara and Yossi Goldstein
Shakshuka is a breakfast favorite all the time, but especially on Passover when our options are limited! I took the classic recipe and kicked it up a notch with Tuscanini’s Calabrian chilis. They add a beautifully complex flavor and piquant kick that works beautifully in the tomato sauce. They provide a real decent amount of heat, so use accordingly!
- Chocolate Almond Banana Muffins for Passover by Erin Grunstein
Relatively high in protein, these Passover muffins made from a blend of almond flour and coconut flour and which incorporate Greek yogurt and nut butter will keep you going far longer than that potato starch cake you’re eyeing.
- One-Bowl Cheddar Scallion Muffins by Ally Mawhirter
It’s super important to me to start my day off right with something nourishing and filling that will keep me going through the busy day ahead, and these One-Bowl Cheddar Scallion Muffins are a quick grab-and-go, Pesach-friendly treat that fill me up without weighing me down.
- Breakfast Soufflés with Veggie Fill-ins by Rorie Weisberg
These flavor-packed soufflés take the stress out of breakfast time. If dairy agrees with you, feel free to swap dairy cream for the coconut milk and butter for coconut oil.
- Passover Pancake Mix (Gluten Free) by Erin Grunstein
This pancake mix can be used for pancakes or in recipes calling for pancake mix. It is gluten free and my family enjoyed it more than my regular pancakes!
- The Easiest Matzo Brei by Nathalie T.
Watch Nathalie, our very own Nosh n’ Nibble star, create the Easiest Matzah Brei that even your kids can make! Let them watch how Nathalie creates this simple yet delicious classic dish with her very own spin on it, and sit back while they make you breakfast! Happy Pesach!
- Persian-Style Potatoes and Eggs by Raghavan Iyer
Eggs and potatoes are the proverbial love and marriage among the Parsi community in western India.
- Banana Mango Smoothie by Chayie Schlisselfeld
My family has the minhag to only use fruits and vegetables that have a peel, so last Pesach my kids decided to see how many different flavored smoothies they can create using only peeled fruit. They all agreed that this flavor combination was the best.
- Awesome Pesach Breakfast Muffins by Sarah Lasry
These can be made in advance. They freeze beautifully. Take out one at a time as needed and toast in the oven before serving.
- Gluten Free Apple Cinnamon Crumb Muffins by Esty Wolbe
Moist and delicious gluten-free apple-cinnamon muffins with a crumb topping.
- Layered Parfait by PJ Library
Weekday breakfasts are hectic enough without having to plan around special Passover restrictions. These layered parfaits are so easy to put together that kids can make them on their own. Make a batch together after dinner to save for the morning.
- Passover Baked French Toast by Victoria Dwek
A quick and simple one pan delicious baked breakfast treat that’s perfect for Passover!
- Mushroom Shakshuka by Michael Gershkovich
Shakshuka like you’ve never seen before, Mike’s version incorporates a variety of hearty mushrooms and a rich tomato-beef sauce. Watch Mike make his “chic” shakshuka on Mike’s Day Off.
- Heavenly Passover Cheese Blintzes from the Dining In Cookbook
In these Passover (gluten free) cheese blintzes, fluffy crepe leaves are rolled over a sweetened farmer cheese filling.
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Best Berry Sauce by Norene Gilletz
More of a breakfast component than a full breakfast on its own, but drizzled or served alongside your blintzes, pancakes, or muffins, this berry sauce will brighten everyone’s lazy Chol Hamoed mornings.
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Cheese Pancakes from the Women’s Branch of the OU
These Pesach pancakes are made with both cream cheese and cottage cheese, eggs, salt, sugar, matzo meal, & onion powder. Serve with sour cream on the side.
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Spinach, Pepper and Potato Frittata by Chaia Frishman
Carbs? Check. Vegetables? Check. Healthy fat? Check. Gobs of protein in the easiest form of egg whites from a carton? Check, check and check! It’s not your parents’ omelet, but this Italian version of eggs is a great alternative! Brunch was never so easy.
- Crunchy Mock Granola by Faigy Grossman
Tasty and versatile, this mock granola is delicious on its own and great as a topping for ice cream, yogurt, compotes, or baked fruit… you get the idea! Store as soon as it cools or you may just find yourself noshing your way to the bottom of the container!
- Corned Beef Hash by Kayla Kaye
Our house is big on repurposing leftovers, and this is my husband’s favorite “leftover” dish of all time. You can also feel free to substitute the corned beef for brisket, roast, even chicken…whatever protein you have in your fridge! And swap out or add in any other veggies you’re trying to use up. Zucchini, brussels sprouts or sweet potato would also be delicious!
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Perfect Pesach Blueberry Muffins (Gluten Free) by Rachel Weiss
These Pesach Blueberry muffins really are perfect! They come out moist and fluffy, and are a great snack to grab for those Chol Hamoed trips, or for just a quick Pesach breakfast. If you’re not a fan of blueberries, feel free to be creative with the mix-ins: nuts, chocolate chips, raisins all work great in this recipe.
- Creamy Scrambled Eggs by Estee Kafra
The trick to creamy scrambled eggs is “low and slow.” I used to make scrambled eggs on a high flame, as they are usually my last-minute emergency dinner, so I would naturally be in a rush. The few extra minutes of cooking over a low flame changed scrambled eggs from rubbery, hard pieces to a creamy, luxurious dish.
- Sticky Date Cake Yogurt Bowls (Gluten Free) by Lindsay Cotter
Did you know that soaking dates and blending them creates a sticky sweet paste? Oh, how I love nature’s candy! All you need are a few minutes to bake the cake with the sticky date paste, then whip it together with yogurt and toppings. You’ll never know this dessert bowl is actually good for you.
- Butternut Squash Egg Cups by Sandi Gaertner
Easy butternut squash egg cups make a great grab-and-go breakfast.
- Cauliflower Rice Smoothie by Riva Fogel-Landy
Many people love making fruit smoothies as an on-the-go healthy meal or snack. Smoothies are refreshing, delicious and yes – healthy. However, the issue many people don’t realize is portion control. One cup of fruit is a serving, and many people consume far more when drinking a smoothie. A great way to cut back on the fruit and make your smoothie healthier is by adding veggies! However, not everyone likes the taste of kale or celery in their drinks. New idea: Cauliflower!
- Almond Flour Pancakes by Joodie the Foodie
Fluffy gluten-free almond flour pancakes flavored with milk, ricotta cheese, honey, and vanilla, and added chocolate chips.
- Cheese Omelet from the Nitra Cookbook
A delicious cheesy whole-egg omelet jazzed up with flavorful fresh parsley.
- Coconut Quinoa Breakfast with Brown Sugar Sauce by Jerry James Stone
Quinoa holds its rightful place as the king of breakfast in this just-sweet-enough cereal recipe.
