Sunday Brunch Menu | Andrea Buckett

This easy menu can even double as a special occasion meal!


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 preheat oven to 400 degrees
Place strata in the oven and bake for 35 minutes, or until eggs are set.
Let cool.


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!
Make a parent only fruit platter – Add ½ ounce of rum to the honey and lime drizzle!

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

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Andrea Buckett runs cooking school and am a culinary instructor . She writes a quarterly food column for an online magazine and runs a full service catering company. She resides in Toronto with her husband and two sons.
She blogs at insatiable food.