12 Best Martha Stewart Egg Breakfast Recipes

Welcome to the ultimate morning roundup! Whether you’re planning a lavish weekend brunch or just need a simple, reliable way to start a busy weekday, eggs are always the answer. They are endlessly versatile, packed with protein, and are the perfect canvas for both savory and comforting flavors.

We’ve gathered a dozen of Martha Stewart’s most delicious and dependable egg-centric breakfast recipes. From classic omelets and streamlined brunch favorites to hearty, internationally inspired bowls, there is a recipe here to suit every craving. Get ready to master your mornings and impress your family with these foolproof dishes!

1. Easy Eggs Benedict

This simplified version of the brunch classic delivers all the creamy, savory indulgence you crave without the stress. The trick is a quick hollandaise sauce made easily in a blender, topping perfectly poached eggs and crisp Canadian bacon.

Ingredients

• For the Poached Eggs and Muffins: 8 large eggs, 1 tablespoon unsalted butter (plus more for serving), 8 slices (8 ounces) Canadian bacon, 4 English muffins (split), and Kosher salt and freshly ground black pepper.
• For the Quick Hollandaise (Blender Method): 2 large egg yolks, 1 tablespoon warm water, 1 tablespoon fresh lemon juice, ¾ teaspoon coarse salt, and ½ cup (1 stick) unsalted butter (melted and hot).
• For Garnishing: Watercress and a pinch of Cayenne pepper.

Instructions

1. Prepare Eggs and Muffins: Crack eggs into a bowl. Fill a large pot with 3 inches of water and bring to a simmer. When the water is barely simmering, tilt the pan slightly to create a wave and add all the eggs at once. After 30 seconds, gently release the eggs from the bottom of the pan with a rubber spatula.
2. Poach Eggs: Cook eggs until the white is set and the yolk is still soft, about 3 to 3 1/2 minutes. Using a slotted spoon, gently transfer eggs to a bowl filled with room temperature water.
3. Prepare Hollandaise: In a blender, combine egg yolks, warm water, lemon juice, and salt; blend until frothy. Heat the butter in the microwave or a small saucepan until bubbly (do not let it brown). With the blender running, pour in the hot butter in a very thin stream, blending until the sauce is thick and emulsified. Use immediately.
4. Finish Assembly: Heat butter in a medium skillet, add Canadian bacon, and cook until crisp, about 4 minutes per side. Preheat the broiler and toast the English muffins until golden. Spread with butter and top with bacon. Remove each egg from the water, blot on paper towels, and place on top of the muffin. Season with salt and pepper, spoon hollandaise over the top, and garnish with watercress and cayenne.

This next recipe is just as convenient, transforming the classic Florentine flavors into perfect, individual breakfast cups.

2. Easy Florentine Egg Cups

These delightful, individual-sized egg cups are a brilliant way to handle brunch for a crowd or meal prep for the week. They feature a layer of buttered bread and creamy spinach baked right into a muffin tin, finished with a perfectly set egg.

Ingredients

• The Bread and Butter Base: 12 slices white sandwich bread (crusts removed) and melted unsalted butter, for brushing.
• The Filling: ¾ cup frozen chopped spinach (thawed, drained, and squeezed dry), 12 large eggs, and Kosher salt and freshly ground pepper.

Instructions

1. Preheat and Prep Bread: Preheat the oven to 350°F. Cut off the bread crusts and brush both sides of the slices with melted butter.
2. Form Cups: Gently press one slice of bread into each cup of a standard 12-cup muffin tin, using your fingertips to press the bread into the bottom and sides.
3. Fill and Bake: Place 1 tablespoon of squeezed spinach in each bread cup, then crack one large egg into each cup. Season with salt and pepper.
4. Bake and Serve: Bake until the whites are set and the yolks are still slightly soft, which takes about 15 to 20 minutes. Serve immediately.

For those seeking a lighter, protein-focused start, the simple yet satisfying egg white omelet is the ideal choice.

3. Egg White Omelet

A quick and protein-rich meal, this omelet uses whisked egg whites to achieve a light, fluffy texture. This particular version is filled with savory cottage cheese and vibrant spinach, making it a hearty yet low-calorie option.

Ingredients

• The Omelet Base: 3 large egg whites, 1 tablespoon water, and Coarse salt and ground pepper.
• The Filling: 1 teaspoon olive oil, 1 cup packed baby spinach, ¼ cup low-fat (1%) cottage cheese, and 2 tablespoons grated Parmesan cheese.

Instructions

1. Prep Eggs and Spinach: In a medium bowl, whisk together the egg whites and 1 tablespoon water; season with salt and pepper, and set aside. In a medium nonstick skillet, heat oil over medium-high. Add spinach and season with salt and pepper; cook until wilted and tender, about 1 minute.
2. Cook Omelet: Add the whisked egg whites to the skillet. Cook until nearly set, using a flexible heatproof spatula to pull the sides of the omelet toward the center as the uncooked egg whites run underneath, about 1 to 2 minutes.
3. Finish and Fold: Dollop the cottage cheese on top of the omelet, sprinkle with Parmesan, and season again with salt and pepper. Gently slide the omelet onto a serving plate, folding it over on itself by tipping the skillet slightly.

If you prefer a rich, classic taste, you can’t go wrong with the next recipe: the perfect diner-style cheese omelet.

4. Classic Cheese Omelet

Replicate classic diner vibes right in your kitchen with this easy, rustic cheese omelet. The key is in the technique, which creates a beautifully fluffy texture that cradles melted cheddar cheese, ready to be served alongside simple toast and sliced tomato.

Ingredients

• The Egg Mixture: 3 eggs, 1 teaspoon water, and Kosher salt and freshly ground pepper.
• For Cooking and Filling: 1 tablespoon unsalted butter and 2 tablespoons finely shredded cheddar cheese.
• For Serving: Chopped chives, sliced tomato, and buttered toast (optional).

Instructions

1. Whisk Eggs: Using a fork, beat the eggs with 1 teaspoon water until the yolks and whites are completely combined and no streaks remain. Season with salt and pepper.
2. Cook Eggs: Heat butter in an 8-inch nonstick skillet over medium-high until foaming; swirl to coat. When the foam subsides, pour the eggs into the center of the skillet. Let stand for 10 seconds. Stir the eggs with a rubber spatula in a circular motion with one hand while shaking the skillet with the other, about 15 seconds.
3. Set and Fill: Reduce the heat to medium. Working your way around the skillet, gather the outer set eggs toward the center, then tip the skillet so the runny eggs move to the outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over the top and cook until creamy but no longer wet.
4. Fold and Serve: Sprinkle cheddar onto the far side of the omelet. Remove from heat. Gently slide a spatula under the near side of the omelet and fold it up and over the cheese. Slide onto a warm plate, top with chopped chives, and serve immediately.

Next, we move away from the skillet and into a soothing bowl of savory soup, perfect for cold mornings.

5. Egg-and-Miso Breakfast Soup

Start your day with a warm, comforting hug in a bowl. This Japanese-inspired miso soup is made heartier with a perfectly poached egg and nutrient-dense spinach, offering a lovely warming way to begin a cool morning.

Ingredients

• The Broth Base: 1 1/2 cups water and 2 tablespoons white (shiro) miso.
• The Additions: 1 large egg, 1 cup baby spinach, chopped scallions, and Coarse salt and freshly ground pepper.

Instructions

1. Prepare Broth: Bring 1 1/2 cups water to a simmer in a saucepan. Whisk in the miso until it dissolves completely (do not let it boil).
2. Poach Egg: Gently crack the egg into a small bowl, then gently slide it into the simmering broth. Cook until the white is just set and the yolk is still runny, about 2 minutes.
3. Finish Soup: Add the spinach and cook just until wilted, about 1 minute. Sprinkle with scallions and season with salt and pepper before serving.

For a more elegant, European-style breakfast, try this incredible dish featuring a creamy bed of spinach.

6. Creamed Spinach With Poached Eggs and Brioche Croutons

This sophisticated dish is suitable for any time of day, combining perfectly poached eggs with rich, creamy spinach and the satisfying crunch of buttery brioche croutons. It’s a delightful mix of textures and flavors.

Ingredients

• For the Croutons: 2 tablespoons unsalted butter and ½ loaf brioche (crusts removed, cut into ½-inch cubes, about 4 cups).
• For the Creamed Spinach (Béchamel): 5 tablespoons unsalted butter, 6 tablespoons all-purpose flour, 3 ¼ cups whole milk (divided), ¼ teaspoon freshly grated nutmeg, and coarse salt and freshly ground pepper.
• The Greens and Eggs: 3 pounds spinach (thick stems removed, washed and drained), 1 tablespoon distilled white vinegar, and 12 large, cold eggs.

Instructions

1. Make Croutons: Preheat the oven to 350°F. Melt 2 tablespoons butter, toss with brioche cubes, and spread on a baking sheet. Toast until golden and crisp, about 8 minutes. Let cool.
2. Make Béchamel: Melt the remaining 5 tablespoons butter in a large saucepan over medium heat. Add the flour and cook, stirring, until golden, 2 to 3 minutes. Whisk in 3 cups milk and 1 1/2 teaspoons salt. Cook, stirring, until the mixture is thick enough to coat the back of a spoon, about 10 minutes. Remove from heat; stir in nutmeg and pepper.
3. Prepare Spinach: Place half of the spinach in a large pot, cover, and cook until wilted, about 2 minutes. Add the remaining spinach, cover, and cook until it collapses, about 2 minutes more; drain. Squeeze out as much liquid as possible, coarsely chop, and stir into the Béchamel.
4. Poach Eggs: Bring 1 1/2 inches of water to a simmer in a large, deep skillet; stir in the vinegar. Gently crack and drop the eggs into the simmering water in batches. Poach until the whites are firm and the yolks are still runny, about 4 minutes. Remove and drain eggs.
5. Serve: Uncover the creamed spinach and heat with the remaining ¼ cup milk until warmed through. Divide the spinach evenly among bowls, top with the poached eggs, and sprinkle generously with the brioche croutons, seasoning with salt and pepper.

If you prefer a simpler bake, this next recipe brings the comforting, earthy flavor of potatoes and leeks together in a beautiful frittata.

7. Potato-Leek Frittata

The mellow, buttery flavors of leeks and potatoes create the perfect showcase for eggs in this simple, yet elegant frittata. Dollops of creamy ricotta are added before baking, ensuring a tender, cheesy bite in every forkful.

Ingredients

• The Base: 1 tablespoon extra-virgin olive oil, 1 leek (white and light-green parts only, thinly sliced), and 2 cups cooked, cubed, peeled potato.
• The Custard: 8 large eggs (lightly beaten), ½ cup part-skim ricotta, and Coarse salt and ground pepper.

Instructions

1. Preheat and Sauté: Preheat the oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add the leek and potato, season with salt and pepper, and cook until the leek is translucent, about 5 minutes.
2. Add Eggs and Ricotta: Add the lightly beaten eggs and ricotta, season with salt and pepper, and stir gently to combine. Cook, undisturbed, until the edges of the frittata are set, about 2 minutes.
3. Bake: Transfer the skillet to the oven and bake until the top of the frittata is just set, which takes 10 to 13 minutes.
4. Serve: Invert or slide the frittata onto a plate and cut it into 6 wedges. Serve warm or at room temperature.

For a breakfast that truly sticks to your ribs and is great for any meal, these hearty burritos are a fantastic option.

8. Breakfast-for-Dinner Burritos

These burritos are packed with a seriously hearty filling of crispy bacon, tender potatoes, hominy, and sharp cheddar cheese, making them ideal for an on-the-go breakfast or a satisfying “breakfast-for-dinner” meal.

Ingredients

• The Savory Filling: 8 ounces bacon (chopped), 3 tablespoons extra-virgin olive oil (divided, plus more for brushing), 8 ounces Yukon Gold potatoes (diced), 1 cup sliced scallions (white parts used in cooking, dark-green ends reserved for garnish), 1 cup hominy (drained), 5 ounces cheddar (grated, about 1 ¾ cups).
• The Eggs and Wrap: 4 large eggs (whisked), 4 extra-large (12-inch) or 8 medium (8-inch) flour tortillas, and Kosher salt and freshly ground pepper.
• For Serving: Salsa or hot sauce.

Instructions

1. Cook Bacon and Potatoes: In a large skillet, cook bacon over medium heat until crisp; transfer to paper towels. Remove all but 1 tablespoon of fat from the skillet. Add 2 tablespoons oil and potatoes; season generously with salt and pepper. Cook for 1 minute, then add 1 cup water, bring to a boil, and cook, stirring often, until the water is evaporated and the potatoes are sizzling (about 8 minutes).
2. Add Vegetables: Add the scallions (white parts) and hominy; cook for 5 minutes. Remove the mixture from the skillet.
3. Scramble Eggs: Heat the remaining 1 tablespoon oil in a small nonstick skillet. Season the whisked eggs and cook, stirring, until large curds form.
4. Assemble and Toast: Divide the potato mixture, eggs, bacon, cheese, and scallion greens among the tortillas and wrap them tightly. Wipe out the nonstick skillet, lightly brush it with oil, and toast each burrito for about 2 minutes per side until crisp and browned. Serve immediately with salsa or hot sauce.

Next, we swap the flour tortilla for a grain bowl, proving that breakfast can be comforting and incredibly nutritious.

9. Bulgur Wheat Breakfast Bowl

This savory breakfast bowl transforms humble bulgur wheat into a creamy, filling porridge. Topped with sharp cheddar cheese, a soft poached egg, and a dash of hot sauce, it’s a healthy, satisfying, and warm start to any morning.

Ingredients

• The Porridge Base: 2 cups cooked bulgur, 1 cup milk (or alternative milk), 1 cup water, and a pinch of kosher salt.
• The Savory Finish: ½ cup grated cheddar cheese, 2 poached eggs (for serving), chopped fresh cilantro, and hot sauce.

Instructions

1. Cook Porridge: Combine the cooked bulgur, milk, water, and salt in a pot. Bring to a boil, then reduce the heat to medium and simmer, stirring, until the mixture becomes creamy, which should take 15 to 18 minutes.
2. Stir in Cheese: Remove the pot from the heat and stir in the grated cheddar cheese until melted and gooey.
3. Serve: Transfer the bulgur mixture to bowls and top each serving with a freshly poached egg. Finish with a generous sprinkle of chopped cilantro and a dash of hot sauce before serving.

From a comforting grain bowl to a stewed tomato sensation, prepare for a breakfast packed with big, bold flavors.

10. Cheesy Butter-Bean Shakshuka

Shakshuka, a classic dish of eggs stewed in tomato sauce, gets a hearty upgrade with the addition of creamy butter beans. Flavored with warm spices and topped with melted mozzarella and crumbled feta, this is a beautiful and satisfying one-pan meal.

Ingredients

• Aromatics and Spices: 2 tablespoons extra-virgin olive oil, 1 medium red onion (sliced), 1 small bell pepper (sliced), 3 cloves garlic (sliced), 1 teaspoon sweet paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and ⅛ teaspoon ground cinnamon.
• The Sauce Base: 2 cans (each 15 ounces) cherry tomatoes (or 1 can whole peeled tomatoes, crushed), 1 can (15 ounces) butter beans (rinsed and drained), and 2 cups packed fresh spinach (or other greens).
• The Eggs and Cheese: 4 ounces low-moisture mozzarella (grated), 2 ounces feta (crumbled), 4 large eggs, and Kosher salt and freshly ground pepper.
• For Serving: Toasted pita and extra olive oil for drizzling.

Instructions

1. Sauté Vegetables: Preheat the oven to 375°F. Heat oil in a large braiser or ovenproof skillet over medium-high heat. Add the onion, bell pepper, and a pinch of salt; cook until golden, about 10 minutes. Add the garlic and spices; cook until fragrant, 1 minute more.
2. Build the Sauce: Add the canned tomatoes, breaking them up with a wooden spoon, and season with salt and pepper. Bring to a boil, then reduce the heat and simmer until slightly thickened, 15 to 20 minutes. Stir in the butter beans and greens.
3. Add Eggs and Cheese: Stir together the mozzarella and feta. Scatter the cheeses across the top of the tomato mixture, then use the back of a spoon to make 4 wells. Crack one egg into each well; season with salt and pepper and drizzle lightly with oil.
4. Bake and Serve: Transfer the skillet to the oven and bake, covered, until the cheese melts and the eggs are just set, about 12 to 15 minutes. Serve immediately with toasted pita bread.

This next recipe is another fantastic casserole option, combining classic comfort food ingredients into an easy-to-bake dish.

11. Broccoli-Cheddar Hash-Brown Casserole

This savory egg-based casserole takes inspiration from a loaded baked potato and a Swiss rosti, featuring a crisp hash-brown exterior and a creamy interior packed with broccoli, sharp cheddar, and bacon. It’s an excellent make-ahead dish.

Ingredients

• The Potato Base: 4 medium russet potatoes (about 2 ½ pounds total), Kosher salt, and freshly ground pepper.
• The Binding: 5 large eggs (lightly beaten), 2 ½ cups shredded sharp cheddar (8 ounces), 4 teaspoons Dijon mustard, and ½ cup Greek yogurt (plus more for serving).
• The Mix-ins and Topping: 4 cups broccoli florets (cut into bite-size pieces), ½ cup sliced scallions, 8 ounces bacon (about 8 slices), and 2 tablespoons unsalted butter.

Instructions

1. Prep Potatoes and Mix-ins: In a pot, bring the potatoes to a boil in salted water; cook for 10 minutes. Drain and let cool completely. Combine the cheese, Dijon, yogurt, and scallions in a large bowl. Peel the potatoes and grate them into large shreds (about 6 cups). Fold the potatoes, broccoli, eggs, 2 teaspoons salt, and 1/2 teaspoon pepper into the cheese mixture. Cover and refrigerate for at least 2 hours or up to 1 day.
2. Cook Bacon and Start Casserole: Preheat the oven to 400°F. In a large ovenproof skillet, cook the bacon over medium-high heat until crisp (about 8 minutes); transfer to paper towels and crumble later.
3. Bake: Add the butter to the skillet; when it foams, add the potato mixture. Press to form an even layer and cook until it starts to set, about 8 minutes. Transfer to the oven and bake until golden, 22 to 25 minutes.
4. Serve: Let cool slightly. Crumble the bacon on top and serve with extra sliced scallions and Greek yogurt, if desired.

Finally, for the ultimate grab-and-go meal, here is a delicious, freezer-friendly recipe.

12. Make-Ahead Breakfast Taquitos

These crispy, baked taquitos are perfect for meal prepping and freezing, packing all the flavors of a hearty breakfast burrito—sausage, scrambled eggs, cheddar, and salsa—into a compact, delicious, and crunchy shell.

Ingredients

• The Filling: 1 teaspoon vegetable oil, 6 ounces breakfast sausage (casings removed), 5 large eggs (beaten), 4 ounces cheddar (shredded, about 1 cup), ⅓ cup salsa (homemade or store-bought), and Kosher salt and freshly ground pepper.
• The Wraps: 6 flour tortillas (each 8 inches) and extra vegetable oil for brushing.

Instructions

1. Cook Sausage: Preheat the oven to 425°F. Heat 1 teaspoon oil and sausage in a medium nonstick skillet over medium-high heat; cook, breaking up the meat until cooked through, 5 to 6 minutes.
2. Scramble Eggs: Add the beaten eggs to the skillet and season with salt and pepper. Cook, stirring quickly, until soft curds form, about 30 seconds.
3. Mix Filling and Roll: Remove the skillet from the heat and stir in the shredded cheese and salsa. Divide the mixture evenly among the 6 tortillas (about ⅓ cup each). Roll up each tortilla tightly and place, seam-side down, on a baking sheet.
4. Bake: Brush the taquitos with a little oil and bake until the shells are crisp and the cheese is melted, about 12 to 14 minutes.

We hope this collection of Martha Stewart’s best egg recipes has given you plenty of inspiration for your next breakfast, brunch, or even brinner (breakfast for dinner). From savory scrambles to elegant bakes, these 12 dishes prove that a simple egg can be transformed into something truly special. Happy cooking!