12 Best Martha Stewart Brunch Recipes

Brunch is the perfect excuse to slow down, sip some coffee, and enjoy a meal that feels like a celebration. Whether you are hosting a crowd or just treating yourself on a Sunday morning, having a reliable set of recipes makes all the difference. Martha Stewart has long been the queen of domestic arts, and her brunch dishes are legendary for being both impressive and surprisingly achievable.

This collection features twelve of her absolute best brunch recipes, ranging from sweet classics like fluffy pancakes and French toast to savory crowd-pleasers like rich stratas and quiches. Each recipe is designed to bring comfort and elegance to your table with clear, easy-to-follow instructions. Get your whisk ready—it’s time to make your weekend morning unforgettable.

1. Classic French Toast

This is the quintessential French toast recipe: crisp on the outside, pillowy and custardy on the inside. It uses rich bread like brioche or challah to soak up the vanilla-spiced egg mixture, making it far superior to anything made with standard sandwich bread.

Ingredients

• The Custard: 6 large eggs, 1 ½ cups heavy cream (or milk), 2 tbsp vanilla extract, ½ tsp ground cinnamon, a pinch of nutmeg, and a pinch of salt.
• The Bread & Cooking: 6 slices of day-old brioche or challah (1-inch thick), 4 tbsp unsalted butter, and 4 tbsp vegetable oil.
• The Toppings: Pure maple syrup, fresh berries, or powdered sugar.

Instructions

1. Whisk together the eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl.
2. Place the bread slices in a shallow baking dish in a single layer and pour the egg mixture over them.
3. Soak for 10 minutes, then flip and soak for another 10 minutes until saturated.
4. Preheat the oven to 250°F (120°C) and place a wire rack on a baking sheet inside to keep cooked slices warm.
5. Heat 2 tablespoons of butter and 2 tablespoons of oil in a skillet over medium heat.
6. Fry half the bread slices until golden brown, about 2 to 3 minutes per side, then transfer to the warm oven.
7. Wipe the skillet, add the remaining butter and oil, and cook the rest of the bread.
8. Serve warm with your favorite toppings.

If you prefer a pancake that makes a dramatic entrance, this next recipe puffs up beautifully in the oven.

2. Dutch Baby Pancake

A Dutch Baby is a cross between a soufflé, a pancake, and a popover. It bakes in a single cast-iron skillet, rising high around the edges to create a stunning bowl shape that is perfect for holding lemon juice, powdered sugar, or fresh fruit.

Ingredients

• The Batter: ⅔ cup all-purpose flour, ½ cup whole milk, 2 large eggs (lightly beaten), a pinch of freshly grated nutmeg, and a pinch of coarse salt.
• The Pan: 4 tbsp unsalted butter.
• The Toppings: 2 tbsp confectioners’ sugar, juice of ½ lemon, and jam or marmalade.

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a medium bowl, lightly beat the flour, milk, eggs, nutmeg, and salt until just combined (the batter will still be slightly lumpy).
3. Melt the butter in a 10-inch cast-iron skillet over medium-high heat.
4. Pour the batter into the hot skillet and immediately transfer it to the oven.
5. Bake until the pancake is puffed and golden brown, about 15 to 20 minutes.
6. Sprinkle with confectioners’ sugar and return to the oven for 2 to 3 minutes.
7. Remove from the oven, sprinkle with fresh lemon juice, and serve immediately with jam.

For a lighter savory option that skips the heavy pastry crust, try this vegetable-packed dish.

3. Crustless Broccoli Cheddar Quiche

This crustless quiche is perfect for those who want a lighter, gluten-free option without sacrificing flavor. It combines tender broccoli florets with sharp cheddar cheese in a creamy custard that sets beautifully in individual ramekins or a pie dish.

Ingredients

• The Base: 1 tbsp butter (for greasing), 1 package (10 oz) frozen broccoli florets.
• The Custard: 6 large eggs, ½ cup half-and-half, ⅛ tsp ground nutmeg, ½ tsp coarse salt, and ¼ tsp ground pepper.
• The Cheese: ¾ cup shredded cheddar cheese (about 3 oz).

Instructions

1. Preheat your oven to 350°F (175°C) and butter four 8-ounce ramekins or a 9-inch pie dish.
2. Bring a pot of salted water to a boil, add the broccoli, and cook for 1 minute; drain well, blot dry, and chop coarsely.
3. In a large bowl, whisk together the eggs, half-and-half, salt, pepper, and nutmeg.
4. Stir the chopped broccoli and shredded cheddar into the egg mixture.
5. Divide the mixture evenly among the prepared ramekins.
6. Bake until the tops are golden brown and set, about 35 to 40 minutes.

When you need to feed a crowd without standing at the stove all morning, this baked version of a classic is a lifesaver.

4. Oven-Baked French Toast

This method takes the hassle out of flipping individual slices by baking everything at once on baking sheets. The result is uniformly golden, crisp French toast with a hint of orange zest for a bright, citrusy finish.

Ingredients

• The Custard: 3 large eggs, 1 ⅓ cups milk, ¼ cup Grand Marnier (or orange juice), 1 tbsp sugar, zest of 1 lemon, zest of 1 orange, and a pinch of salt.
• The Bread: 6 slices of brioche or thick white bread (about ½ inch thick).
• The Pan: 2 tbsp melted butter and vegetable oil spray for the baking sheet.

Instructions

1. Preheat the oven to 375°F (190°C) and grease two rimmed baking sheets.
2. In a large bowl, beat the eggs, then whisk in the liqueur (or juice), sugar, zests, and salt; whisk in the milk until combined.
3. Dip each slice of brioche into the egg mixture, coating both sides, and place them on the baking sheets.
4. Bake for 12 minutes, then flip the slices.
5. Increase the oven temperature to broil and cook until golden brown, about 2 to 3 minutes (watch carefully to prevent burning).
6. Serve warm with butter and syrup.

If you crave a traditional stack of flapjacks, this recipe delivers the fluffiest texture possible.

5. Best Buttermilk Pancakes

These pancakes are legendary for their light, airy texture and tangy flavor, thanks to the generous amount of buttermilk. They are a weekend staple that proves homemade batter is always better than a box mix.

Ingredients

• The Dry Mix: 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, and 3 tbsp sugar.
• The Wet Mix: 2 large eggs (lightly beaten), 3 cups buttermilk, and 4 tbsp unsalted butter (melted), plus extra for the pan.

Instructions

1. Preheat a griddle or skillet to 375°F (190°C).
2. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl.
3. In a separate bowl, mix the eggs, buttermilk, and melted butter.
4. Pour the wet ingredients into the dry mixture and whisk until just combined (it is okay if the batter has small lumps).
5. Brush the griddle with a little butter.
6. Pour about ½ cup of batter for each pancake onto the griddle.
7. Cook until bubbles appear on the surface and edges are dry (about 2 ½ minutes), then flip and cook until golden on the bottom (about 1 minute).

For a sophisticated savory dish that you can prep ahead of time, look no further than this layered casserole.

6. Fontina, Speck, and Onion Strata

This strata is a savory bread pudding that is rich, cheesy, and deeply flavorful. The combination of salty speck (a type of cured ham), sweet caramelized onions, and nutty Fontina cheese makes it an elegant centerpiece for any brunch table.

Ingredients

• The Fillings: 3 tbsp unsalted butter, 1 large sweet onion (thinly sliced), 4 oz speck or prosciutto (chopped), and 3 cups shredded Fontina cheese.
• The Custard: 10 large eggs, 3 cups whole milk, 1 cup grated Parmigiano-Reggiano, 2 minced garlic cloves, 2 tsp fresh thyme, salt, and pepper.
• The Bread: 10 cups day-old rustic bread cut into ¾-inch cubes.

Instructions

1. Sauté the onion in butter over high heat until caramelized (about 10 minutes), season with salt, and let cool.
2. Whisk together eggs, milk, Parmesan, garlic, thyme, salt, and pepper in a large bowl.
3. Add the bread cubes, cooled onions, and speck to the bowl; toss well to combine.
4. Spread half the mixture in a buttered baking dish, sprinkle with 2 cups of Fontina, and top with the remaining bread mixture.
5. Cover and refrigerate for at least 2 hours (up to overnight) to let the bread soak.
6. Bake covered at 325°F (165°C) for 1 hour, then uncover, sprinkle with the remaining Fontina, and bake at 375°F (190°C) for 20 minutes until bubbly and golden.

No brunch is complete without a tender, buttery pastry to enjoy with your coffee.

7. Blueberry Buttermilk Scones

These scones are tender, flaky, and bursting with juicy blueberries. The addition of buttermilk ensures they stay moist, while a sprinkle of sanding sugar on top gives them a delightful bakery-style crunch.

Ingredients

• The Dry Mix: 1 ½ cups all-purpose flour, ½ cup cake flour, 3 tbsp sugar, 2 ½ tsp baking powder, and ¾ tsp salt.
• The Fats & Fruit: 1 stick (4 oz) cold unsalted butter (cut into pieces) and 1 cup fresh blueberries.
• The Wet Mix: ½ cup low-fat buttermilk, 1 large egg, and ½ tsp vanilla extract.
• The Finish: 1 beaten egg (for wash) and sanding sugar.

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Whisk the flours, sugar, baking powder, and salt together, then cut in the cold butter until the mixture resembles coarse meal.
3. Stir in the blueberries gently.
4. Whisk the buttermilk, egg, and vanilla together, then drizzle over the flour mixture and stir until the dough just comes together.
5. Pat the dough into a 1-inch thick round on a floured surface and cut into 12 wedges.
6. Brush with the egg wash, sprinkle with sugar, and bake for about 22 minutes until golden brown.

For a hearty dish that celebrates simple ingredients, this potato and egg combination is a winner.

8. Potato-Leek Frittata

This frittata is substantial enough to be a main course, featuring layers of tender potatoes and sweet leeks. Cooking it partially on the stovetop and finishing it in the oven ensures a fluffy, perfectly set texture.

Ingredients

• The Vegetables: 1 tbsp olive oil, 1 leek (sliced, white and light green parts), and 2 cups cooked, cubed potatoes.
• The Eggs: 8 large eggs (lightly beaten) and ½ cup part-skim ricotta cheese.
• Seasoning: Coarse salt and freshly ground black pepper.

Instructions

1. Preheat the oven to 425°F (220°C).
2. In an ovenproof nonstick skillet, heat the oil and cook the leeks and potatoes until the leeks are soft (about 5 minutes).
3. Whisk the eggs and ricotta together with salt and pepper, then pour into the skillet over the vegetables.
4. Cook on the stovetop undisturbed for about 2 minutes until the edges set.
5. Transfer the skillet to the oven and bake for 10 to 13 minutes until the center is just set.
6. Slice into wedges and serve warm or at room temperature.

If you love a sweet treat that pairs perfectly with a hot cup of tea, this cake is a must-bake.

9. Cinnamon Streusel Coffee Cake

This coffee cake is a showstopper with its ribbon of cinnamon filling and a generous layer of buttery, crunchy streusel on top. Sour cream in the batter keeps the cake incredibly moist and adds a subtle tang that balances the sweetness.

Ingredients

• The Streusel: 1 ¾ cups flour, 1 cup brown sugar, 1 ¼ tsp cinnamon, ½ tsp salt, 1 ½ sticks cold butter (cubed), and 1 ½ cups chopped pecans.
• The Batter: 1 stick softened butter, 1 cup sugar, 2 eggs, 1 ½ tsp vanilla, 1 cup sour cream, 2 cups flour, 1 ¼ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
• The Glaze: ½ cup powdered sugar mixed with 1 tbsp milk (optional).

Instructions

1. Make the streusel by mixing flour, sugar, cinnamon, and salt, then cutting in the cold butter and nuts until crumbly; chill.
2. Preheat oven to 350°F (175°C) and grease a tube or Bundt pan.
3. Cream the butter and sugar until fluffy, then beat in eggs and vanilla.
4. Whisk the dry ingredients together and add them to the butter mixture alternately with the sour cream.
5. Spoon half the batter into the pan, sprinkle with half the streusel, add the remaining batter, and top with the rest of the streusel.
6. Bake for about 50–60 minutes until a tester comes out clean; cool and drizzle with glaze if desired.

For a crispier breakfast option that everyone loves, these waffles are fail-proof.

10. Classic Waffles

These waffles achieve the perfect balance of crispy edges and a soft, fluffy interior. The secret is cornstarch in the dry mix, which helps create that signature crunch that stands up to maple syrup and butter.

Ingredients

• The Dry Mix: 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1 tbsp cornstarch, and ¼ tsp salt.
• The Wet Mix: 1 cup milk, 2 large eggs, and 4 tbsp (½ stick) unsalted butter (melted and cooled).
• To Serve: Maple syrup and fresh fruit.

Instructions

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the flour, sugar, baking powder, cornstarch, and salt.
3. In a small bowl, whisk the milk and eggs, then pour over the flour mixture.
4. Whisk gently to combine, then stir in the melted butter (do not overmix).
5. Pour batter onto the hot iron and cook until deep brown and crisp (usually 3 to 5 minutes).
6. Serve immediately for the best texture.

Sometimes you need a side dish that steals the show, and this spicy-sweet bacon does exactly that.

11. Millionaire’s Bacon

This isn’t just bacon; it’s a sticky, spicy, caramelized treat that upgrades any brunch spread. Thick-cut bacon is baked with a crust of brown sugar and spices until it becomes almost like candy.

Ingredients

• The Meat: 1 lb thick-cut bacon.
• The Spice Rub: 6 tbsp brown sugar, 2 tbsp maple syrup, 1 tsp cayenne pepper, 1 tsp cracked black pepper, and 1 tsp red pepper flakes.

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix the brown sugar, maple syrup, cayenne, black pepper, and red pepper flakes to form a paste.
3. Line a baking sheet with parchment paper and place a wire rack on top.
4. Lay the bacon slices on the rack and pat the sugar mixture evenly over the top of each slice.
5. Bake for 20 to 30 minutes, watching closely to ensure the sugar bubbles and caramelizes without burning.
6. Let cool slightly on the rack (the coating will harden as it cools) before serving.

Finally, here is a make-ahead dish that combines your greens and your grains in one delicious bake.

12. Spinach and Cheddar Strata

A cousin to the Fontina strata, this version uses sharp white cheddar and spinach for a classic flavor profile. It is an excellent way to get some greens into your breakfast while still enjoying a comforting, cheesy casserole.

Ingredients

• The Base: 1 tsp olive oil, 10 oz fresh spinach, and 3 cups cubed day-old bread.
• The Custard: 5 large eggs (lightly beaten), 1 cup whole milk, ½ tsp salt, and ¼ tsp pepper.
• The Cheese: 1 ¼ cups grated sharp white cheddar cheese.

Instructions

1. Preheat the oven to 400°F (200°C).
2. Sauté the spinach in olive oil until wilted, then drain well and squeeze out excess liquid.
3. Divide the bread cubes and cooked spinach among 4 small baking dishes (or one medium dish).
4. Whisk together the eggs, milk, salt, pepper, and ¾ cup of the cheese.
5. Pour the mixture over the bread and spinach, then top with the remaining ½ cup of cheese.
6. Bake until the center is set and the top is golden brown, about 20 to 25 minutes.

Cooking brunch doesn’t have to be stressful. With these twelve recipes in your rotation, you can mix and match sweet and savory options to create the perfect spread for any occasion. Enjoy your delicious weekend feast!