I’m always trying to figure out more creative ways to entertain in my small space. Brunch is a favorite as I can do all of the prep work the night before and then be a nice, welcoming host the next day. And I love making brunch foods. Overnight stratas, french toast, things that you can make the night before. Annnd of course, brunch cocktails! Recently, V8 reached out to partner with me to share their new veggie juice blends, which sparked the idea to turn my bar cart into a (boozy) juice bar and cook my favorite overnight egg + sausage strata (recipe is at the bottom of this post!)
Although they are delicious on their own, the V8 Veggie Blends make for the perfect mixers. They are made up of 75% juice and 25% water so they aren’t too heavy… you don’t have to dilute them with club soda (though you could… Red Radiance would be delicious as a spritzer)! I set up a little (boozy) juice bar with four of my fave V8 Veggie Blends + Vodka, Tequila, St. Germaine, and Gin. I decanted the juice into these pretty carafes that I got at Fish’s Eddy – they’re so versatile (I also use them as vases for flowers).
Healthy Greens is my personal favorite as I am a big green juice person… but I like that it’s still sweet. This one has yellow carrots, spinach, apples, and pineapple. This pairs very nicely with tequila.
Carrot Mango is what it says it is… carrot + mango juice! I like this one with a little rum over lots of ice.
Red Radiance is made from sweet potato, carrot, purple carrot, beet, white grapes, apple, watermelon, and pink guava. I like mixing this one with club soda and vodka.
Purple Power is made from purple carrot, beet, and apple. It’s sweeter than you’d think and mixes well with pretty much any clear alcohol (vodka, gin, tequila).
For my personal favorite cocktail, I’ve made what may be the yummiest brunch cocktail ever (and no… it isn’t a Bloody Mary!) I named this one “Goodness Greens!”
- 6 oz. V8 Healthy Greens
- 2 oz. Tequila
- splash of club soda
In keeping with the veggie theme, I added a wedge of celery and a thick slice of cucumber. So yummy + refreshing!
I have been making this overnight egg strata for so long that I could make it in my sleep. It’s easy… really easy. (think… 15 minutes of prep at night) and then you can just throw it in the oven the next morning which is kind of the best thing ever. Here’s the recipe. Sometimes I will mix things up by adding cooked veggies (I love using asparagus and/or broccoli). This is absolutely perfect if you want to be impressive but hate mornings (hand raised to both of these things). Bookmark it and be prepared to have a new go-to!
- 1 lb sausage (I like to use spicy Andouille) – you can use any kind, or even swap it out for ham, bacon… or go meatless.
- 6 eggs
- one small loaf french bread – cut into cubes.
- 2 cups milk
- 2 cups shredded cheddar
- 1 Tbsp Frank’s hot sauce (this is optional but I looove Frank’s!)
- 1 Tbsp dijon mustard
- 1 Tsp salt
Start by cooking your sausage in a pan until nice and brown, and slicing it up. Drain and set it aside. Line a casserole dish with cubed bread, sliced sausage, and cheddar cheese.
In a bowl, combine the rest of the ingredients (eggs, milk, salt, sauces) and beat with a fork.
Pour the egg mixture over the bread/cheese/sausage, and refrigerate overnight.
The next day, bake for an hour at 350 and you are done!
Created in Collaboration with V8.
photography by Lydia Hudgens.