With Mother’s Day fast approaching, I was searching through the Parent Club archives for some Mother’s Day Brunch ideas. Make ahead meals are always my go-to (’cause last minute just doesn’t work with a toddler a foot!). I also like simple foods that just look impressive on a table. I stumbled upon this easy brunch menu, created by my foodie friend Andrea Buckett (her recipes are always so easy yet so extraordinary). I just had to re-post and share the Mother’s Day Brunch inspiration…
Mother’s Day Brunch: Cheese & Broccoli Strata
- 6 cups of day old bread cut into bite sized pieces
- 2 cups frozen broccoli, roughly chopped.
- 6 large eggs
- 1 3/4 cups of milk
- 1 Tbsp Dijon mustard (yellow mustard will work too)
- 1 1/2 cups shredded cheddar
- 1/2 tsp both salt & pepper
Day Before In a large bowl, whisk together eggs, milk, Dijon mustard, salt and pepper. Toss in bread, broccoli and 1 cup cheddar cheese. Pour into a baking dish, and top with remaining cheese. At this point you can cover and place in refrigerator over night!
Day of Brunch In the morning oven to 400 degrees
Place strata in the oven and bake for 35 minutes, or until eggs are set. Let cool.
Mother’s Day Brunch: Sunshine Fruit with Honey & Mint
- ½ cantaloupe, peeled and sliced in half moons
- 1/2 cup blueberries
- ½ Tbsp, chopped mint
- 1 Tbsp honey
- Juice of 1 lime
Place cantaloupe on platter, top with chopped mint and blueberries. Mix honey and lime juice and pour over fruit.
The mint is optional – or can be added to half the fruit for parents!
Mother’s Day Brunch: Sparkling Raspberry-Lemon Tea
- 4 Raspberry Tea Bags (Celestial seasonings makes a great one)
- 10 cups of boiling water
- Juice of 1 Lemon
- 2 Tbsp honey
Day Before Steep the tea bags in boiling water for 20 minutes Pull the teabags out, add lemon juice and honey. Chill until ready to serve. Serve as is or add 2 cups of sparkling water
Read Andrea Buckett over at her site: andreabuckettcooks.blogspot.com or tweet her @Andrea_Buckett – she’s truly knows her food stuff!