13 Best Martha Stewart Breakfast Recipes

We’re so glad you stopped by! As expert food blog editors, we know the best mornings start with something delicious, and nobody masters simple elegance quite like Martha Stewart.

We’ve curated a collection of 13 of her best breakfast and brunch recipes, ranging from sweet and decadent to savory and satisfying. These recipes are perfect for busy weekdays, leisurely weekend brunches, or simply elevating your everyday routine with a touch of sophistication.

Get ready to whip up everything from cozy baked goods to quick, protein-packed meals. Whether you’re looking for a grab-and-go option or a centerpiece for your next gathering, these recipes are guaranteed to make your mornings magnificent.

1. Frozen Yogurt and Fruit Pops

These delightful pops are the perfect cool treat to start a warm morning, combining the tartness of yogurt with the sweetness of cooked fruit. They are a healthy, make-ahead alternative to sugary frozen desserts and a fun way to get kids excited about breakfast.

Ingredients

The Fruit Puree:

• 1 cup chopped seasonal fruit (such as strawberries or blueberries)
• 2 tablespoons sugar
• 1 tablespoon water

The Base:

• 1 cup plain Greek yogurt
• ½ cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Combine the fruit, sugar, and water in a small saucepan. Bring the mixture to a simmer over medium heat and cook until the fruit breaks down into a thick sauce, about 5 minutes. Let the mixture cool completely.
2. In a separate bowl, whisk together the Greek yogurt, heavy cream, and vanilla extract until the mixture is smooth and well combined.
3. Gently swirl the cooled fruit puree into the yogurt base.
4. Pour the swirled mixture evenly into pop molds and insert the sticks. Freeze the pops until they are completely solid, which usually takes about 6 hours or overnight.

Next up, we have a wonderfully satisfying bar that makes the perfect on-the-go fuel.

2. Chocolate-Cherry Granola Bars

Forget the store-bought versions; these homemade granola bars are packed with fiber, nuts, dried fruit, and a touch of chocolate for a morning treat that tastes like dessert. They are chewy, customizable, and keep beautifully, making them an ideal weekly meal prep item.

Ingredients

The Dry Mix:

• 2 ¼ cups rolled oats
• 1 cup crisp rice cereal
• ½ cup dried tart cherries
• ¼ cup shredded coconut
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt

The Wet Mix:

• ⅓ cup honey
• ¼ cup unsalted butter
• ¼ cup packed light-brown sugar
• 1 large egg white
• ½ teaspoon vanilla extract

The Topping:

• ¼ cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, combine the oats, rice cereal, cherries, coconut, cinnamon, and salt.
3. In a small saucepan, melt the honey, butter, and brown sugar over medium heat, stirring until the sugar is dissolved. Remove from the heat.
4. Pour the warm honey mixture and the egg white and vanilla into the dry ingredients. Mix until everything is just combined. Stir in the chocolate chips.
5. Press the mixture firmly and evenly into the prepared pan. Bake for 25 to 30 minutes, or until golden brown.
6. Let the bars cool completely in the pan before lifting them out using the parchment overhang. Slice into 12 bars.

If you’re craving something savory and unexpected, you’ll love this next recipe.

3. Breakfast Taquitos

These taquitos turn classic breakfast fillings—eggs, cheese, and vegetables—into a handheld, crispy, and delightful morning bite. They are incredibly versatile and perfect for using up leftover veggies in your refrigerator.

Ingredients

The Filling:

• 1 tablespoon olive oil
• 1 small onion (diced)
• 1 small red bell pepper (diced)
• 4 large eggs
• ½ cup shredded Monterey Jack cheese.

The Assembly:

• 8 small corn tortillas, cooking spray
• salt and pepper to taste.

Instructions

1. Preheat your oven to 400°F. In a medium skillet, heat the olive oil over medium heat. Add the onion and bell pepper and cook until soft, about 5 to 7 minutes.
2. Whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet and cook, stirring until they are just set but still slightly moist. Stir in the cheese and remove from the heat.
3. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds to make them pliable.
4. Spoon a small line of the egg mixture down the center of each tortilla. Tightly roll them up and place them seam-side down on a baking sheet lined with foil.
5. Lightly mist the taquitos with cooking spray. Bake for 10 to 12 minutes, or until golden brown and crisp.

For something you can break apart and snack on throughout the morning, move on to this brilliant idea.

4. Granola Bark

This recipe simplifies granola-making by turning it into a thin, crisp sheet that’s easy to portion and keeps well for days. It’s ideal for a quick energy boost, a yogurt topping, or a satisfying snack on its own.

Ingredients

The Dry Base:

• 2 cups rolled oats
• 1 cup mixed nuts and seeds (such as almonds, pecans, and sunflower seeds)
• ½ teaspoon coarse salt

The Sweetener:

• ½ cup maple syrup or honey
• 2 tablespoons coconut oil (melted)

Flavor Boosts:

½ cup mix-ins like dried fruit or chocolate chips

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, stir together the oats, nuts, seeds, and salt.
3. In a small bowl, whisk together the maple syrup, coconut oil, and vanilla extract.
4. Pour the wet ingredients over the dry ingredients and stir until the oats are fully coated. Stir in any desired mix-ins (like dried cranberries or chopped apricots).
5. Pour the mixture onto the prepared baking sheet and spread it into a very thin, even layer (about ¼ inch thick).
6. Bake for 30 to 35 minutes, rotating the pan halfway through, until the bark is golden brown and crisp.
7. Let the bark cool completely before breaking it into large, irregular pieces.

If you prefer a warming, hearty bowl to start your day, this next recipe is for you.

5. Bulgur Wheat Breakfast Bowl

Move over, oatmeal! Bulgur wheat makes a surprisingly quick and satisfying breakfast grain. This recipe transforms the whole grain into a sweet, creamy bowl, offering a substantial and fiber-rich start that keeps you full all morning.

Ingredients

The Base:

• 1 cup bulgur wheat (fine or medium-grain)
• 2 cups milk (dairy or non-dairy)
• a pinch of salt

The Flavoring:

• 2 tablespoons honey or maple syrup
• 1 teaspoon ground cinnamon
• toppings like chopped walnuts, sliced bananas, or berries

Instructions

1. In a medium saucepan, combine the bulgur wheat, milk, and salt. Bring the mixture to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover the pan, and simmer for 12 to 15 minutes, or until the bulgur is tender and most of the liquid has been absorbed.
3. Remove the pan from the heat and let it stand, covered, for 5 minutes.
4. Fluff the bulgur with a fork and stir in the honey or maple syrup and cinnamon.
5. Divide the mixture among bowls and serve warm, topped with your favorite nuts, seeds, and fruit.

For a cool, creamy option that feels a little tropical, try this luscious pudding.

6. Coconut-Raspberry Breakfast Pudding

This is a refreshing, make-ahead breakfast that combines the rich flavor of coconut with the bright tartness of raspberries. It requires zero cooking, and the beautiful layers make it a fantastic choice for serving guests.

Ingredients

The Base:

• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons chia seeds
• 1 tablespoon honey or agave

The Fruit Layer:

• ½ cup fresh or frozen raspberries
• 1 teaspoon lemon juice

Garnish:

• Sliced almonds
• Fresh raspberries

Instructions

1. In a large jar or container, whisk together the coconut milk, chia seeds, and honey until thoroughly combined. Cover and refrigerate for at least 4 hours, or preferably overnight, until the mixture is thick and pudding-like.
2. In a small bowl, gently mash the raspberries with the lemon juice to create a quick, rustic sauce.
3. To assemble, layer the coconut chia pudding and the raspberry sauce in small glasses or bowls.
4. Top with sliced almonds and a few fresh raspberries just before serving.

Moving on to another savory dish, these easy tacos are great for using up leftover protein.

7. Turkey Breakfast Tacos

These tacos are a satisfying, protein-packed way to kick off the day, replacing heavy sausage with lean ground turkey. They are quick to prepare and customizable with any of your favorite taco toppings, such as hot sauce or pico de gallo.

Ingredients

The Meat:

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon ground cumin

The Tacos:

• 8 small corn or flour tortillas
• 4 large scrambled eggs
• ½ cup crumbled cotija or shredded cheddar cheese

Garnish:

• Chopped cilantro
• Salsa
• Lime wedges

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
2. Stir in the chili powder and cumin, and season generously with salt and pepper. Cook for 1 minute more until fragrant.
3. Meanwhile, quickly scramble the eggs until just set.
4. Warm the tortillas in a dry skillet or microwave until soft.
5. To assemble, place a spoonful of the seasoned turkey, a scoop of scrambled eggs, and a sprinkle of cheese on each warm tortilla.
6. Garnish with cilantro and salsa, and serve immediately with a squeeze of lime.

If you are looking for a breakfast that feels like a guilty pleasure but is full of goodness, look no further.

8. Breakfast Cookies

These sturdy, wholesome cookies are a delightful solution for busy mornings, offering whole grains and dried fruit in a perfectly portioned bite. They are soft, chewy, and perfect for dipping into your morning coffee or tea.

Ingredients

The Dry Mix:

• 1 ½ cups whole-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

The Wet Mix:

• ½ cup (1 stick) unsalted butter, softened
• ½ cup packed light-brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

The Mix-Ins:

• 1 cup rolled oats
• 1 cup raisins or dried cranberries
• ½ cup chopped walnuts

Instructions

1. Preheat your oven to 375°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. In a separate large bowl, using an electric mixer, cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla extract.
4. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
5. Stir in the oats, raisins (or cranberries), and walnuts.
6. Drop the dough by rounded tablespoonfuls onto the prepared baking sheets.
7. Bake for 10 to 12 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For a lighter, savory start that feels truly restorative, try this unique recipe.

9. Egg-and-Miso Breakfast Soup

Taking inspiration from Japanese cuisine, this soup is a nourishing, quick-to-prepare alternative to heavy diner fare. It’s light yet satisfying, packed with umami flavor, and can be customized with your favorite tender vegetables.

Ingredients

The Broth:

• 4 cups vegetable or chicken broth
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce

The Add-Ins:

• 2 cups chopped mixed greens (like spinach or bok choy)
• 2 scallions, thinly sliced
• 2 large eggs

Garnish:

• Sesame oil
• Chili flakes (optional)

Instructions

1. In a medium saucepan, bring the broth to a simmer over medium heat. Do not boil.
2. Remove the pan from the heat. In a small bowl, whisk the miso paste with a little bit of the hot broth until smooth, then stir the mixture back into the pot along with the soy sauce.
3. Return the pan to low heat. Add the chopped greens and half of the sliced scallions.
4. Carefully crack the eggs directly into the simmering soup, making sure they don’t touch. Poach the eggs gently until the whites are set but the yolks are still runny, about 3 to 4 minutes.
5. Ladle the soup into bowls, ensuring each bowl gets an egg. Garnish with the remaining scallions, a drizzle of sesame oil, and chili flakes if desired.

If you’re hosting brunch, this next recipe is an elegant and simple way to serve eggs and toast.

10. Bacon, Egg, and Toast Cups

This clever recipe takes the components of a classic breakfast and bakes them into neat, individual cups. They are perfect for portion control, easy for a crowd, and incredibly satisfying with their crispy bacon shell and tender egg center.

Ingredients

The Base:

• 6 slices white or whole-wheat sandwich bread, crusts trimmed
• Melted butter, for brushing

The Filling:

• 6 slices thin-cut bacon, partially cooked
• 6 large eggs
• Salt and pepper

The Finish:

• ¼ cup shredded cheddar or Gruyère cheese

Instructions

1. Preheat your oven to 350°F. Brush the bread slices lightly with melted butter.
2. Firmly press one slice of bread into the bottom of each cup of a standard 6-cup muffin tin, creating a cup shape.
3. Line the bread cup with a partially cooked slice of bacon, wrapping it around the inside edge.
4. Carefully crack one egg into the center of each toast cup. Season lightly with salt and pepper.
5. Bake for 15 to 20 minutes, or until the eggs are cooked to your desired firmness (15 minutes for runnier yolks, 20 for set yolks).
6. Sprinkle the shredded cheese over the tops of the cups during the last 2 minutes of baking, or immediately upon removal from the oven. Serve hot.

For a fresh, vibrant, and incredibly healthy option, try layering up this next idea.

11. Smoothie Parfait

This parfait turns a simple blended drink into a textural masterpiece by layering it with creamy yogurt and crunchy granola. It’s a wonderful way to pack fruits and probiotics into your morning routine.

Ingredients

The Smoothie:

• 1 ripe banana, frozen
• ½ cup frozen mango
• ⅓ cup plain Greek yogurt
• ½ cup orange juice

The Parfait Layers:

• 1 cup plain or vanilla Greek yogurt
• ½ cup homemade or store-bought granola

Instructions

1. Combine the frozen banana, frozen mango, Greek yogurt, and orange juice in a blender. Blend until the mixture is completely smooth and thick.
2. In two tall glasses or small bowls, create layers: start with a spoonful of the plain Greek yogurt, followed by a layer of the smoothie mixture, and then a sprinkle of granola.
3. Repeat the layers until the glasses are full.
4. Serve immediately to enjoy the cold, creamy textures.

If you’re short on time but want a hot, vegetable-packed meal, this frittata is the perfect choice.

12. Quick Broccoli Frittata

This recipe is the definition of fast and flavorful, requiring minimal time on the stove before a quick finish under the broiler. Using frozen broccoli makes the prep even faster, delivering a hearty, cheesy, and nutritious breakfast or light lunch.

Ingredients

The Base:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon minced garlic
• 10 ounces frozen broccoli florets
• ⅓ cup grated sharp white cheddar

The Eggs:

• 5 large eggs
• Salt and pepper, to taste

For Serving:

• Sliced avocado
• Flaky sea salt

Instructions

1. In a small ovenproof, nonstick skillet (8-inch is ideal), heat the olive oil and minced garlic over medium heat until fragrant, about 1 minute.
2. Stir in the frozen broccoli florets and season with salt and pepper. Cook, covered, until the broccoli is tender, about 4 to 5 minutes. Uncover and continue to cook until any liquid has evaporated, about 30 seconds.
3. Meanwhile, preheat your broiler. Beat the eggs with the sharp white cheddar, ¼ teaspoon salt, and ⅛ teaspoon pepper.
4. Add the egg mixture to the skillet and stir occasionally until large curds begin to form and the edges start to set, about 30 seconds.
5. Transfer the skillet to the oven and broil until the eggs are puffed, golden, and just set, which takes about 2 minutes.
6. Let the frittata stand for 5 minutes before slicing. Serve with sliced avocado, a sprinkle of flaky sea salt, and a drizzle of olive oil.

Finally, we finish this roundup with a delicious, three-ingredient wonder for your waffle iron.

13. Gluten-Free Peanut Butter-Banana Waffles

You won’t believe these waffles are completely flourless! They require just three main ingredients—peanut butter, eggs, and banana—resulting in a satisfyingly dense, protein-rich waffle that is naturally gluten-free.

Ingredients

The Batter:

• 2 cups mashed, overripe bananas
• 6 large eggs, room temperature
• 1 ½ cups smooth or creamy peanut butter

The Stabilizers:

• 1 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• 1 tablespoon cornstarch

For Serving:

• Unsalted butter
• Raspberries
• Sliced bananas
• Maple syrup

Instructions

1. Preheat your waffle iron. In a large bowl, whisk together the mashed bananas, baking powder, salt, and cornstarch.
2. Whisk in the eggs until the mixture is smooth.
3. Whisk in the peanut butter until everything is well combined and you have a consistent batter.
4. Pour about 1 cup of batter into the preheated iron. Cook according to the manufacturer’s instructions, typically 4 to 5 minutes, until golden brown.
5. Serve immediately, or transfer the finished waffles to a wire rack set over a rimmed baking sheet in a 200°F oven to keep them warm while you cook the remaining batter.
6. Serve with butter, berries, sliced bananas, and a generous drizzle of maple syrup.

We hope this collection inspires you to create beautiful and delicious breakfasts every day of the week. From make-ahead favorites to savory stunners, these Martha Stewart-inspired recipes prove that a fantastic morning meal doesn’t have to be complicated. Enjoy your cooking, and have a wonderful day!