Martha Stewart’s Breakfast Recipes Include Oven-Baked French Toast, ‘Green Eggs and Ham,’ and More
Looking for something to whip up for a delicious quarantine breakfast or brunch for the whole family?
Some of the very best of Martha Stewart’s breakfast recipes include super-simple oven-baked French toast, “green eggs and ham” (i.e., pea and ham quiche), and blueberry Dutch pancakes.
Martha Stewart’s Oven-Baked French Toast
Breakfast is Stewart’s favorite meal of the day, so it’s no wonder that her breakfast recipes are some of her most popular. Oven-baked French toast is delicious but deceptively easy, making it simple to make brunch for family and friends at home. It’s much easier to make 12 slices of French toast at a time with this on-the-go recipe.
Martha Stewart’s Oven-Baked French Toast Ingredients:
- 6 large eggs
- 2 ½ tablespoons of orange liqueur
- 1 tablespoon of sanding sugar for the recipe; more for serving
- 1 ½ teaspoons of finely grated orange zest
- 2 tablespoons of orange juice
- 1 ¼ cup of whole milk
- 1 brioche loaf, cut into ½-inch slices
- Coarse salt
- Butter, for serving
- Maple syrup, for serving
Once you’ve gathered the ingredients, here’s how to make the French toast:
- Preheat your oven to 375 degrees.
- Slice the brioche using a serrated knife. N
- Crack the eggs into a bowl. Beat the eggs, sugar, orange zest, orange liqueur, and orange juice, as well as a generous pinch of salt.
- Add the milk to your mixture and beat again.
- After lining two baking sheets with nonstick baking pads, you’re ready to dip your French toast. Briefly dip each slice of brioche into the mixture and place on the pads.
- Bake in the oven for 12 minutes.
- Broil in the oven for 3 minutes.
- Plate your French toast. Add butter, sugar, and syrup to taste.
Martha Stewart’s Green Eggs and Ham (Pea and Ham Quiche)
Looking for a sophisticated yet kid-friendly breakfast recipe for your upcoming event or family meal? Look no further than Stewart’s Dr. Seuss-inspired pea and ham quiche, or “Green Eggs and Ham.”
She notes on Martha Bakes that the crust should always be pre-cooked so it’s not soggy. It’s also important to form a strong, thick side crust to keep the dish solid. Another tip for avoiding soggy quiche, she says, is to bake the crust first, without any filling to start.
Martha Stewart’s Green Eggs and Ham Ingredients:
- ½ recipe of Martha Stewart’s Pate Brisee
- All-purpose flour
- 1 ½ teaspoons of olive oil
- ¼ of an onion, diced
- 1 ¼ cups of fresh shelled or thawed frozen peas
- ½ of heavy cream
- Coarse salt
- Freshly ground black pepper
- 2 large whole eggs
- 1 egg yolk
- 1 tablespoon of cooked ham, diced into ¼-inch cubes
Here’s how you can make Stewart’s unique pea and ham quiche:
- Preheat your oven to 400 degrees.
- Roll out your dough until it’s about 10 inches thick on a lightly floured surface.
- Use an 8-inch tart pan to fit the crust, folding over for an extra-thick side crust.
- Freeze for 15 minutes.
- Fill a parchment-lined tart crust with pie weights and bake for 20 minutes.
- Take out the pie weights and parchments and bake again for 12 minutes at 375 degrees.
- Let the crust cool.
- Heat your olive oil on the stove. Cook the onions in the oil for 3 minutes. Cook 1 cup of the peas in the oil for 2 minutes.
- Stir in the heavy cream and milk, and simmer on the stove on medium-low to medium heat for about 10 minutes.
- Add salt and pepper before removing the saucepan from the heat.
- Briefly allow the mixture to cool. Then, puree it in a blender. Strain it with a fine mesh strainer, removing solids from the mixture.
- Whisk the yolk and eggs in a bowl; add the pea mixture to the bowl. Stir.
- Put the tart shell on a rimmed baking sheet. Add the ham and ¼ of the peas. Pour in the mixture.
- Bake for 20-25 minutes in the oven at 400 degrees.
- Cool, slice, and serve.
Martha Stewart’s Blueberry Dutch Pancakes
Ever heard of a Dutch baby pancake? Stewart’s Dutch baby pancake recipe is famous – and, with this quick and easy recipe, you can whip up four miniature adaptations of the classic dish in no time.
Martha Stewart’s Blueberry Dutch Pancakes Ingredients:
- 4 eggs
- 1 cup of milk
- 1 cup of all-purpose flour
- ¼ cup of sugar
- ½ teaspoon of lemon zest
- ¼ teaspoon of salt
- Blueberries, to taste
- Powdered sugar, to taste
After gathering your ingredients, here’s what to do:
- Combine the eggs, milk, flour, sugar, lemon zest, and salt in a blender.
- Next, pour the batter into four small skillets (around 6 ½ inches in diameter each) that have already been heated on the stove.
- Add the desired amount of blueberries into each skillet.
- Finally, bake the pastries in the oven at 400 degrees for 15-18 minutes.
- Add blueberries and powdered sugar to taste. You’re ready to serve!