Matzo Brei Cups:

Preheat oven to 375°F and grease a standard-size muffin pan liberally with butter.

Place matzo sheets in a large mixing bowl and use your hands to break up matzo into very small pieces.

Pour boiling water over broken matzo and stir to soak pieces.

Drain matzo in a colander or sieve and return drained matzo to mixing bowl.

Add 1 tablespoon melted butter, beaten egg, brown sugar, salt, and cinnamon; mix to blend.

Divide mixture amongst 10 cups (out of 12) in muffin pan. Use your fingers or the back of a small spoon to press mixture into an even layer on the bottoms and up the sides of each muffin cup.

Place pan in center of preheated oven; bake at 375°F for 13 to 14 minutes or until cups appear browned and slightly crisp.

Remove pan from oven and cool.

When cooled, run the tip of a knife around the rim of each cup. Using a small offset spatula or knife, carefully unmold each matzah brei cup by sliding it under each bottom to loosen the cups. Transfer cups to a baking sheet. (This can be done in advance.)

Reduce temperature to 350°F.

Before serving, place baking sheet in oven for 10 minutes to warm and crisp exterior of brei cups.

Remove from oven and fill with your choice of suggested toppings — mix and match as you like (see list above)!

 Strawberry-Rhubarb Compote:  

Bring all ingredients to a boil in a large pot over medium-high heat.

Reduce heat to medium-low and continue to simmer for 15 to 20 minutes, until all fruit is tender and liquid is thickened and syrupy.

Season to taste, adding more sugar as necessary.

Remove from heat and cool.

Chill before serving.

Recipe published in JOY of KOSHER with Jamie Geller magazine Pesach 2016. Subscribe Now.