Careful. Watch where you’re going. You’re in the middle of a competition. A sleepy-eyed, coffee laced, delicious competition. The stakes are high. Money to feed my family is on the line. Money to feed your family is on the line.
Thankfully, the battle is brewing in a space where we all love to be.
I have been challenged to create a brunch menu that will go up against brunches created by my fellow Sobeys Food Lover bloggers. The brunch with the most comments will win the Brunch Smackdown title and the winning blogger will get a fistfull of Sobeys gift cards to give away on her own site. Did you see that? If you vote for me and I win YOU get a chance to win Sobeys gift cards! Lots of gift cards are up for grabs!
My brunch menu is made for you, Moms and Dads who want kids to eat good, real food but who simply don’t have the time or the energy to add yet another thing to your plate. I have created The Busy Mom Brunch.
As I created a brunch menu for a Wednesday morning breakfast (because you can have a big early breakfast and still call it brunch, right?) my goal was to get as much real food into my family’s mouths while minimizing the time I spent in the kitchen. With a newborn and a busy toddler, I have a hard enough time finding the energy to get out of bed, let alone cook brunch. My mornings are usually spent guzzling coffee so I can survive the rest of my day. [Read the rest…]
Here’s a little taste to whet your appetite.
Broccoli, Tomato, and Cheddar Strata from Laura’s Busy Mom Brunch Plan
- 4 1/2 cups bread, diced into 1 inch squares
- cooking spray
- 1 1/2 cups shredded Cheddar cheese
- 1 cup halved grape tomatoes
- 1 cup broccoli florets (to make it even easier, use frozen broccoli)
- 2 tsp parsley (add a bit more if using fresh)
- 8 large eggs
- 3 cups milk
- 1 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- 1/2 cup ricotta cheese
- 1 tsp herbes de Provence
Place bread pieces into a sprayed 9-by-13 baking dish. Top with 1 cup of cheddar, saving rest for later. Continue layers using tomatoes, broccoli, and 1 tsp of parsley.
In a large bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the food in the baking dish. Gently press to make sure the bread soaks up the egg mixture. Add spoonfuls of ricotta over the top. Sprinkle with herbes de Provence and remaining cheddar cheese. Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Remove strata from refrigerator and bake until strata is pugged and lightly golden brown, about 1 hour. Set aside to cool for 10 minutes. Garnish with remaining parsley. Serve warm.
(Adapted from this recipe)
*Only residents of Canada, excluding Quebec, will be eligible to win a gift card. Don’t let that keep you from checking out the awesome brunch recipes and voting for your favourite me! Voting will run until October 5th. The winning blogger will win a $500 gift card for herself as well as twenty $25.00 Sobeys gift cards to give away to readers. Sobeys is responsible for sending the winning gift cards.