Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.
Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize.
I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our March challenge today with our breakfast casserole recipe, and I hope you’ll join in the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Leave a comment on the challenge recipe’s blog post by the end of the month. This time, the deadline is March 31!
- For a bonus entry, send a picture of what you made to cookingclub@loveandlemons.com.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $100 Whole Foods Gift Card!
At the end of the month, I’ll randomly select a winner and share some of your photos. This time, we’re giving away a $100 Whole Foods gift card.
In addition, for every entry we receive, we’ll donate $1 to No Kid Hungry.
When Jack’s parents were in town a couple weekends back, I made this breakfast casserole for brunch one morning. It was such a hit, and I loved the leftovers so much for breakfast the next day, that I thought I’d spotlight it as this month’s cooking club pick!
Filled with potatoes, veggies, and cheese, it’s hearty, flavorful, and satisfying.
If you have a spring brunch coming up this month, this recipe would be a perfect main dish. It’s also a great breakfast to prep ahead for busy mornings. Slices keep for about 5 days in the fridge and reheat nicely in the microwave.
Get the recipe:
- If you’re vegan: Make this tofu scramble instead! It’s also a great brunch main or make-ahead breakfast.
Get the recipe:
Last Month’s Recipe
Last month, we made French toast and vegan French toast for a cozy February breakfast. You all went all out with the toppings—it was so fun to hear what combinations you tried. Here were a few that sounded particularly delicious:
- From Christine: caramelized bananas
- From Shelly: homemade peach syrup and bananas, pecans, and maple syrup
- From Rosemary: Greek yogurt, strawberry jam, and maple syrup
- From Anita: caramel and spice sauce with sliced bananas
Many of you added extra spices to the egg mixture too. Cardamom, nutmeg, ginger… I’m 100% using ginger when I make this recipe next.
Thanks for cooking along, friends! Here are some of your photos:
And congrats to our winner, Janti:
To Recap
Enter the March Cooking Club Challenge by…
- Making my breakfast casserole or tofu scramble sometime in March.
- Leaving a comment on the breakfast casserole or tofu scramble blog post by March 31.
- Sending a picture of your breakfast to cookingclub@loveandlemons.com for a bonus entry.
- And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!
