Join the Love & Lemons Cooking Club Challenge this month! Participation is simple, and the prize will be awarded to one lucky winner. Find all the details below.
Our cooking clubs are a fun way to celebrate the Love & Lemons community of readers. The concept is very simple. We select a recipe each month. You make it, and leave a comment on the recipe’s blog post. At the end of the month, one person will be randomly selected to receive a prize.
I love the sense of community that comes from so many people cooking one recipe each month. Today we start the March challenge with a breakfast casserole recipe. We hope you too will join in on the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- We select one seasonal recipe each month. Sign up for my email list and you’ll know as soon as I share a recipe each month.
- Try making that recipe for a month.
- Please leave a comment on the challenge recipe blog post by the end of the month. This time the deadline is March 31st!
- If you would like to be entered for a bonus, please send a photo of your creation to Cookingclub@loveandlemons.com.
- For another bonus entry, post a photo and tag us on Instagram. @loveandlemons and #Love & Lemon Cooking Club.
Prize: $100 Whole Foods gift card!
At the end of the month we will randomly select a winner and share some of your photos. This time we are giving away one. $100 Whole Foods Gift Card.
Additionally, for every entry received, we will be donating $1 to No Kid Hungry.
When Jack’s parents were in town a few weekends ago, I made this breakfast casserole for brunch one morning. It was so popular, and I loved the leftovers the next morning, that I thought I’d spotlight it as this month’s cooking club pick!
Filled with potatoes, vegetables, and cheese, it’s hearty, delicious, and satisfying.
If you’re planning a spring brunch this month, this recipe will make the perfect main dish. It’s also a great breakfast to prepare for a busy morning. Store in the refrigerator for about 5 days and then reheat in the microwave.
Get the recipe:
- If you are vegetarian: Try making this tofu scramble instead! It also makes a great brunch main or make-ahead breakfast.
Get the recipe:
Last month’s recipe
Last month, I made French toast and vegan French toast for a cozy February breakfast. Everyone worked hard to put the toppings on. It was so fun to hear what combinations you tried. Here are a few that look particularly delicious:
- Christine says: caramelized banana
- From Shelley: Homemade peach syrup, banana, pecan, and maple syrup
- From rosemary: Greek yogurt, strawberry jam, maple syrup
- From Anita: Caramel and spice sauce with sliced bananas
Many people also add spices to the egg mixture. Cardamom, nutmeg, ginger… When I make my next recipe, I will use 100% ginger.
Thanks for cooking with us, friends! Here are some of your photos:
Congratulations to the winner, Janti.
To summarize
Join the March Cooking Club Challenge…
- Try making a breakfast casserole or tofu scramble in March.
- Please leave a comment on the breakfast casserole or tofu scramble blog post by March 31st.
- Send a photo of your breakfast to Cookingclub@loveandlemons.com for a bonus entry.
- And another bonus item is to post and tag your photos on Instagram. @loveandlemons and #Love & Lemon Cooking Club.
Happy cooking!
