Step 1: Break the matzo sheets by hand into pieces approximately 1-2 inches in size and place them in a colander.
Step 2: Run hot tap water over the matzo pieces for 15-30 seconds until softened but not mushy, then shake off the excess water.
Step 3: In a medium bowl, whisk the eggs with salt (and cinnamon if desired) until well combined.
Step 4: Add the softened matzo pieces to the egg mixture and toss gently to coat; let sit for 1-2 minutes to allow the matzo to absorb some egg.
Step 5: Melt the butter in a large non-stick skillet over medium heat until it begins to foam.
Step 6: Pour the mixture into the skillet. For scrambled style, stir frequently with a spatula until eggs are set and golden. For pancake style, press flat and cook for 3-4 minutes per side.
Step 7: Serve immediately with your choice of toppings like maple syrup, applesauce, or sour cream.