Martha Stewart 13 Favorite Breakfast Recipes

Welcome to your guide to a better morning! This collection brings together 13 fantastic breakfast and brunch recipes personally endorsed and demonstrated by Martha Stewart. These are truly reliable recipes, ranging from sweet, oven-baked classics to quick, savory egg dishes.

The goal here is simple: to provide you with delicious, trustworthy options for any occasion. Whether you’re hosting a celebratory weekend brunch or simply looking for an easy, healthy way to fuel a busy workday, you’ll find inspiration here. Let’s get cooking!

1. Oven-Baked French Toast

This recipe is a weekend game-changer because the prep can be done the night before, meaning you just have to pop it in the oven in the morning. It yields a deliciously crispy top and a wonderfully soft, custardy center.

Ingredients

• The Bread: Slices of day-old, thick-cut bread (like Challah or Brioche).
• The Custard: Large eggs, milk, or cream, pure vanilla extract, and a touch of nutmeg and cinnamon.
• The Topping: Butter and sugar for a caramelized, crisp crust.
• For Serving: Pure maple syrup and fresh seasonal berries.

Instructions

1. Prepare the pan by buttering a large baking dish.
2. Arrange the bread slices snugly in a single layer in the dish.
3. Whisk together the eggs, milk, vanilla, and spices. Pour this custard mixture evenly over the bread.
4. Cover the dish and let it soak for at least one hour or, ideally, overnight in the refrigerator.
5. Preheat the oven and sprinkle the top of the French toast with a mixture of sugar and small butter pieces.
6. Bake until the top is golden brown and the custard is set through the center.
7. Serve warm with a drizzle of maple syrup.

If you are looking for a savory, hearty dish that’s perfect for a crowd, this next quiche is a beautiful option.

2. Pea and Ham Quiche

This quiche is a fantastic brunch centerpiece, combining the salty richness of ham with the sweetness of fresh or frozen peas. It’s a beautifully balanced and comforting dish that’s easy to serve.

Ingredients

• The Crust: A store-bought or homemade pie crust, pre-baked until just set.
• The Savory Filling: Diced cooked ham and a generous amount of peas (frozen or fresh).
• The Custard: Large eggs, heavy cream, and a pinch of salt, pepper, and nutmeg.
• The Cheese: Shredded Swiss or Gruyère cheese for a nutty, sharp flavor.

Instructions

1. Preheat your oven and prepare the pie crust in a dish.
2. Scatter the diced ham and peas evenly across the bottom of the crust.
3. Whisk the eggs, cream, salt, pepper, and nutmeg. Pour this mixture over the ham and peas.
4. Sprinkle the shredded cheese over the top of the custard.
5. Bake until the quiche is puffed, golden brown, and the center is set.
6. Cool slightly before slicing into wedges and serving.

For a spectacular, dramatically puffed presentation that is surprisingly simple, you must try this large, plate-sized pancake.

3. Dutch Baby Pancake

The Dutch Baby is a large, dramatic, puffed pancake that bakes up beautifully in a skillet, creating impressive, airy edges. It’s an elegant canvas for both sweet and savory toppings, but often served with a dusting of sugar and lemon.

Ingredients

• The Batter: All-purpose flour, large eggs, milk, salt, and a dash of vanilla extract.
• The Fat: A generous amount of unsalted butter to melt in the pan.
• For Serving: Confectioners’ sugar and fresh lemon wedges.

Instructions

1. Preheat the oven and place a cast-iron skillet inside to heat up.
2. Whisk the flour, eggs, milk, salt, and vanilla until a smooth, thin batter forms.
3. Carefully remove the hot skillet from the oven and drop the butter into it, swirling until it melts and coats the pan.
4. Pour the batter directly into the hot, melted butter.
5. Immediately return the skillet to the oven. Bake until the pancake is dramatically puffed and golden brown around the edges.
6. Remove from the oven, dust heavily with confectioners’ sugar, and serve immediately with fresh lemon wedges for squeezing.

If you are looking for an upscale, savory baked casserole, the next recipe provides a wonderful blend of Italian-inspired flavors.

4. Fontina, Speck, and Onion Strata

This strata is a rich, Italian-inspired breakfast casserole featuring cubes of bread soaked in an egg mixture. It’s incredibly hearty, savory, and perfect for making ahead of time for a special occasion.

Ingredients

• The Bread Base: Cubes of day-old country bread.
• The Savory Mix: Sautéed onions, slices of speck (a smoked, cured ham), and finely chopped parsley.
• The Cheese: Cubes of Fontina cheese for a creamy, melting texture.
• The Custard: Milk, large eggs, salt, pepper, and a touch of cayenne pepper.

Instructions

1. Butter a baking dish and arrange the bread cubes on the bottom.
2. Scatter the sautéed onions, speck, parsley, and Fontina cheese cubes over the bread.
3. Whisk the milk, eggs, and seasonings until well combined. Pour this custard over the ingredients in the dish.
4. Cover and refrigerate for several hours or overnight to allow the bread to fully absorb the liquid.
5. Preheat the oven and bake the strata, uncovered, until it is puffed, golden, and set in the center.
6. Cool slightly before slicing into squares and serving.

For a more global, savory experience, we turn to a soft, flavorful Middle Eastern flatbread.

5. Khameer

Khameer is a light, slightly sweet, and puffy bread often enjoyed in the Middle East, making it a wonderful accompaniment to coffee or tea. It is a yeast-risen dough that is traditionally baked in a specific oven, but Martha’s version works beautifully at home.

Ingredients

• The Dough: Flour, active dry yeast, a small amount of sugar, and milk or water.
• The Flavor: Ground cardamom and a touch of saffron for traditional aroma.
• The Finish: A light brushing of honey or sugar syrup after baking.

Instructions

1. Activate the yeast and then combine it with the flour, sugar, cardamom, and saffron in a large bowl. Add the liquid and mix to form a soft dough.
2. Knead the dough until smooth, then let it rise in a warm place until doubled in size.
3. Divide the dough into small balls and roll or shape them into flat rounds.
4. Cook the khameer in a lightly oiled hot skillet or on a griddle until both sides are puffed and golden brown.
5. Brush the warm bread immediately with a light honey or sugar syrup.
6. Serve warm with cheese, dips, or jam.

Another fantastic global savory dish, this next recipe features eggs poached directly in a vibrant sauce.

6. Shakshouka

Shakshouka is a beautiful, hearty North African and Middle Eastern dish featuring eggs poached right in a simmering sauce of tomatoes, chili peppers, and onions. It is a fantastic one-pan meal, perfect for a warming breakfast.

Ingredients

• The Sauce Base: Canned crushed or diced tomatoes, bell peppers, garlic, and onions.
• The Spices: Cumin, smoked paprika, and cayenne pepper for a warming kick.
• The Essentials: Large eggs, and fresh cilantro or parsley for garnish.
• For Serving: Crusty bread (pita or Italian) for dipping.

Instructions

1. Sauté the onions and peppers in a large skillet until soft. Add the garlic and spices, cooking until fragrant.
2. Stir in the crushed tomatoes and bring the sauce to a gentle simmer.
3. Using a spoon, create small wells in the sauce, and carefully crack an egg into each well.
4. Cover the skillet and allow the eggs to poach in the sauce until the whites are set but the yolks are still runny.
5. Garnish with fresh cilantro or parsley and serve directly from the pan with crusty bread.

For a unique twist on savory pancakes, this next recipe uses a non-traditional grain.

7. Buckwheat Jebabs

Jebabs, or savory pancakes, are a simple and rustic breakfast staple, and this version uses nutritious buckwheat flour. They are often served plain or with a light savory topping, providing a wholesome texture and satisfying flavor.

Ingredients

• The Batter: Buckwheat flour, all-purpose flour, baking powder, salt, milk, and eggs.
• The Cooking Fat: Butter or oil for the griddle.
• For Serving: A simple dollop of sour cream or crème fraîche.

Instructions

1. Whisk together the dry ingredients (flours, baking powder, and salt).
2. In a separate bowl, whisk the milk and eggs. Combine the wet and dry ingredients until just mixed; do not overmix.
3. Heat a lightly oiled griddle or skillet over medium heat.
4. Pour the batter onto the hot surface to form small pancakes. Cook until bubbles appear, then flip and cook the other side until golden brown.
5. Stack the jebabs on a plate and serve warm with sour cream or crème fraîche.

Next, let’s explore another international dish, featuring vermicelli noodles with a sweet twist.

8. Balaleet

Balaleet is a traditional Emirati and Gulf breakfast dish of sweetened vermicelli noodles flavored with cardamom and saffron, and often topped with a thin egg omelet. It’s a delightful sweet and savory combination.

Ingredients

• The Base: Vermicelli noodles (thin, short pasta).
• The Sweetener: Granulated sugar.
• The Aromatics: Ground cardamom and saffron threads.
• The Topping: Large eggs, whisked and seasoned with a pinch of salt and pepper for a thin omelet.

Instructions

1. Cook the vermicelli noodles according to package directions, then drain.
2. In a saucepan, melt butter and add the cooked vermicelli, sugar, cardamom, and saffron. Stir gently until the sugar dissolves and the noodles are fragrant. Keep warm.
3. Pour a portion of the whisked egg onto a lightly oiled nonstick skillet to create a thin omelet. Cook until set.
4. Serve the sweet vermicelli in a bowl, topped with a piece of the thin egg omelet.

For those who simply want to master the basics, we turn to the cornerstone of breakfast: the perfectly cooked egg.

9. Scrambled Eggs

Scrambled eggs are the foundational breakfast dish, and Martha’s technique ensures they are creamy, fluffy, and tender every single time. It’s a simple recipe where technique is key to a perfect result.

Ingredients

• The Eggs: Large eggs.
• The Dairy: A small amount of butter, milk, or cream.
• The Seasoning: Coarse salt and freshly ground pepper.

Instructions

1. In a bowl, whisk the eggs with milk or cream, salt, and pepper until the yolks and whites are just combined and slightly frothy.
2. Melt butter in a nonstick skillet over medium-low heat.
3. Pour the egg mixture into the skillet. As the eggs begin to set, use a rubber spatula to gently push the cooked portions toward the center, allowing the uncooked egg to flow underneath.
4. Continue this gentle folding motion until the eggs are mostly set but still look moist and creamy.
5. Serve immediately on a warm plate.

Following the perfect scrambled eggs, we address the need for a simple, single fried egg.

10. Fried Egg

A basic fried egg is a versatile staple, perfect for topping toast, rice, or other savory breakfasts. This recipe focuses on achieving a perfectly set white and a creamy, runny yolk.

Ingredients

• The Egg: One large egg.
• The Fat: A small pat of butter or a splash of olive oil.
• The Seasoning: Coarse salt and freshly ground pepper.

Instructions

1. Melt the butter or heat the oil in a nonstick skillet over medium-low heat.
2. Carefully crack the egg into the skillet, being careful not to break the yolk.
3. Cook slowly until the egg white is completely set and the edges are slightly crispy, but the yolk is still liquid (sunny-side up).
4. Alternatively, you can gently flip the egg for a minute to achieve an over-easy yolk.
5. Season with salt and pepper and serve immediately.

Moving on to another easy, single-serving format, the frittata is great for incorporating vegetables.

11. Frittata

A frittata is the Italian answer to an open-faced omelet—it’s cooked on the stovetop and then finished in the oven. This method creates a thick, satisfying slice that is wonderful for brunch or meal prepping.

Ingredients

• The Eggs: Large eggs, whisked with water or milk, salt, and pepper.
• The Mix-ins: Sautéed vegetables (like onions, peppers, or spinach) and crumbled cheese.
• The Fat: Olive oil or butter for the oven-safe skillet.

Instructions

1. Sauté your chosen vegetables in an oven-safe, nonstick skillet until tender.
2. Pour the whisked egg mixture over the vegetables in the skillet.
3. Cook on the stovetop over medium heat for 3 to 5 minutes until the edges of the frittata are set.
4. Transfer the skillet to a preheated oven and bake until the top is puffed and set through the center.
5. Let cool slightly, then slice and serve.

The omelet is another essential skill, offering a quick way to serve a protein-rich meal.

12. Herb-Filled Omelet

This omelet is light, tender, and infused with the fresh flavor of mixed herbs. Mastering the technique creates a classic French-style roll that is perfect for a refined, yet quick, breakfast.

Ingredients

• The Eggs: Large eggs, whisked with a small amount of water or milk, salt, and pepper.
• The Flavor: A generous mix of finely chopped fresh herbs, such as chives, parsley, and tarragon.
• The Fat: Unsalted butter for the skillet.

Instructions

1. Whisk the eggs, water/milk, salt, and pepper until light and foamy. Stir in the chopped fresh herbs.
2. Melt butter in a nonstick skillet over medium-high heat until it foams. Pour the egg mixture into the skillet.
3. As the edges set, gently draw the cooked egg toward the center, tilting the pan so the uncooked egg flows underneath. Repeat until the eggs are mostly set.
4. Gently roll the omelet onto itself or fold it in thirds.
5. Slide the herb-filled omelet onto a plate and serve immediately.

To complete our list, we have a unique savory grain bowl that provides great texture and sustained energy.

13. Bulgur Wheat Breakfast Bowl

This hearty bowl offers a wonderful savory alternative to typical breakfast cereals, using bulgur wheat for a satisfyingly chewy texture. It’s a quick, simple way to enjoy a warm, protein-packed breakfast.

Ingredients

• The Base: Quick-cooking bulgur wheat, cooked with water or chicken broth.
• The Flavor: Shredded sharp Cheddar cheese, stirred in while the bulgur is hot.
• The Topping: A perfectly poached egg for richness and fresh cilantro or parsley.

Instructions

1. Cook the bulgur wheat according to package directions, ideally using a light chicken or vegetable broth for extra flavor.
2. Stir the shredded Cheddar cheese into the hot bulgur until it melts into a creamy consistency.
3. Poach an egg until the white is set and the yolk is still runny.
4. Place the bulgur mixture in a bowl, nestle the poached egg on top, and garnish with fresh herbs.
5. Serve immediately while the cheese is still gooey and melted.

Thank you for exploring this collection of Martha Stewart’s favorite breakfast recipes. We hope these 13 essential dishes—from sweet, baked treats to perfectly cooked eggs—help you elevate your morning routine. Whether you choose a classic French toast or a quick savory bowl, you are now equipped for a truly delicious start to your day!