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. 
I agree about the salting too! This looks so springy and fresh!
This looks wonderfully fresh 🙂 I love asparagus!
Thanks for finally writing about >Lemon Pepper Asparagus Salad
| Beantown Baker <Liked it!
Pretty! This has been an incredibly wonderful post.
Many thanks for supplying these details.
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