Breakfast Casserole
I’m excited to bring you my second recipe to be featured on the Cooking New England blog, as a part of Yankee Magazine. But before I get to the recipe for Breakfast Casserole, I’d like to thank everyone for entering the Yankee Magazine giveaway – you guys had some great suggestions for recipes to try!
The lucky winnder of the prize package is Erin who suggested I make the Apple-Studded Brown-Butter Streusel Coffee Cake. Be sure to go check out my post about the Breakfast Casserole – it’s a great breakfast dish to serve when you have visitors staying overnight. You prepare the casserole the night before and then just bake and serve!
One last thing before you go. Be sure to add Cooking New England to your Google Reader using this feed URL: http://blogs.yankeemagazine.com/cooking-new-england/feed/
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
fig vinegar? i am assuming this is the balsamic vinegar?
beantownbaker — February 7th, 2013 @ 6:34 am
I fixed the recipe to be consistent. Any dark flavored vinegar that you enjoy would be perfect in this recipe.
This dish sounds delicious, I love roasting veggies.
beantownbaker — February 8th, 2013 @ 10:14 am
Me too. In fact it’s pretty much the only way I prepare veggies…
I love roasted veggies, especially beets! Looks beautiful.
beantownbaker — February 11th, 2013 @ 11:21 am
Beets are one of my favorites too. Can you believe I had never had one until a couple years ago?!?
I used 4 tbs butter and 4 tbs olive oil.
Tossed vegatables, oil, balsamic vinegar, salt, pepper, 2 tsp or so dry sage and 2 tsp or so dry rosemary in large bowl and then spread on two baking sheets.
Roasted for 30 minutes and then rotated cooking sheets in oven and roasted for another 30 minutes. No stirring required
Added 4 smoked Polish sausages cut into 1″ pieces for last 30 minutes.
Next time I will line cooking sheets with foil to make cleanup simpler.
A real keeper!!
beantownbaker — October 28th, 2013 @ 8:25 pm
What a great addition with the sausages!!
I had a beet that was wasting away in the fridge and a lonely turnip too. So I added them and 2 large carrots, all peeled and chunked, into a baking dish. Topped with 2 Tbsp sliced butter, coated with 2 tsp dried sage, half tsp rosemary, salt & pepper. After 1 hour in the oven, stirred, splashed with apple cider vinegar, and served. Very satisfying, and a nice accompaniment to roast chicken. Thanks for sharing!
beantownbaker — April 16th, 2014 @ 6:00 pm
Yum!