Martha Stewart’s Brunch Favorites | 10 Savory Recipes

Looking for some delicious brunch ideas? Look no further than Martha Stewart's collection of mouth-watering brunch recipes! You'll find a variety of savory dishes perfect for any weekend brunch occasion. So grab a mimosa and get ready to brunch like a pro with Martha Stewart!

00:00 Introduction
00:09 Onion, Potato, and Goat Cheese Frittata
5:58 Buckwheat Crepes with Mushrooms
10:47 Perfect Omelet
14:25 Croque Monsieur
19:30 French-Style Scrambled Eggs
22:34 Waffles Florentine
32:34 Buttermilk and Herb Biscuits
38:47 Pea and Ham Quiche
44:52 Baked Eggs
47:55 Grits with Broiled Tomatoes

Get the recipes at:

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Martha Stewart's 10-Recipe Savory Brunch Special | Martha's Cooking School | Martha Stewart Living

[AshleyPaquin]

I appreciate that Martha is 81 and still teaching us how to cook. That's great work 😎

[a.phillips]

I love Martha and ALL her recipes…she’s the Queen of cooking💓

[cathyphegley]

Dear Martha: I could watch you boil an egg and be pleased as punch and entertained! You are indeed a constant joy. And what I’ve learned from you over the years is priceless. God bless you! And your Mom…great lady!

[patriciarusso]

I look up to Martha Stewart as an accomplished cook with simple or more complicated recipes as well. Saw her photo in Sports Illustrated and I admire her for doing so at 81 and looking as good as ever!

[Interactive-gpxf]

Always exciting to see a video from Martha Stewart! Practical, tasty, and beautiful recipes! American life is so much richer with Martha’s fantastic creativity. Thank you!💐

[carolking]

I think I’ve watched this before but I enjoyed it so much. Reminded me of times when I cooked for my dear late husband and travel memories, before I became too old to cook. I now have to eat gluten free. There may be more choices in the US. I don’t think we have grits in New Zealand and we call scones what you call biscuits but for Saturday lunch I usually made a frittata. I loved cooking and bless Martha for her energy. How I used to love her mother Big Martha. Thank you ❤️❤️❤️

[deebee]

I adore this lady. I watched Martha Stewart Living in the 90’s and learned so much from her. I still use so many of her recipes and tips daily! I’m currently re-watching all those shows on ROKU. ❤️❤️❤️

[kaydonahue]

In college, I walked to my apartment, put a fried egg with bacon, on toast, sprinkled cheese on top, and broiled open faced. I never tired of it.
My father took me with him to work, until school aged. He would fried one egg, and one piece of bacon, place them on toast, and cut them into exactly sixteen tiny squares, making sure each square had egg, and bacon on it.

[ruthiewilliams]

A newly wed in 1960 and I heard about you. I’ve followed you my whole. In fact I met you in a little book store in Savannah, Ga. You signed your cookbook .

[melissasalasblair]

I love Brunch!! Thank you for all of the great ideas, and tips 💚🫖👨‍👩‍👧‍👦🌸🌌

[TheOHmomof]

Oh Boy! After watching the first few recipes, I think I'm going to host a Kentucky Derby Saturday brunch!

[Paperbutton]

Martha is one of the GOATs absolute legend

[mimifaithwalker]

❤Thank you, Ms Martha, for your service. I’ve always thought you were awesome. I believe I started watching your shows back in 99 or 2000. I can’t remember. I think you are pretty amazing 😊

[helpfulnatural]

Definitely doing the Florentine Waffles for dinner tonight! 🧇🥬🥚🧀😋

[newhorizonslifecoachcheers]

Sometimes I scrambled my eggs like this and did not know it was called French style. I do believe I was French in my past life! LOL There are so many things that I love and do that's French without knowing it until I see someone else doing it.😀

[ddvantandar-kwkl]

So beautiful presentation feel like to cook and eat

[janetcorey]

Glad to see she’s back with a few fresh twists on old recipes

[hubby]

We used 6 eggs for the frittata and it was spectacular. Thank you, Martha.

[SarahS]

I love how detailed she is with recipes. Great teacher!

[Pierre-LucTremblay]

I've been to Paris and that's exactly how they make "Croque Monsieur" except they add butter on it. Always sided with cornichons, a green salad and white wine. It's delicious! The best luncheon dish ever