Clashing mightily with the 5000 this year is Sean's favorite tradition, "good breakfast" day. I've somehow been suckered into making him some combination of meat, eggs, and potatoes once a week. So while he slept in (he's 15 now and has done his time at the 5000) and the little kids got ready, I mixed up a quick batch of this breakfast casserole from the back of the Carnation Evaporated Milk can.
Rating: Not that great but has potential. Really, what is there to mess up? But the fat free milk gave it a really weird chemical taste. I think Carnation's recipe would have been great, had we substituted half and half or regular milk for the Carnation. Should I suggest it to them?
Hash Brown Casserole
2 cups shredded cheddar cheese
6 large eggs, beaten
1 can (12 oz) Carnation Evaporated Fat-Free Milk (make it regular milk and you'll be a lot happier)
1 tsp. salt
1/2 tsp. black pepper
1 pkg (30 oz) frozen hash brown potatoes (I just used 4 potatoes, shredded)
1 medium onion, chopped
1 small green bell pepper, chopped (I used a combo of different colored bells)
10 slices turkey bacon, cooked and chopped (I used sausage)
Preheat oven to 350 degrees. Grease a 13x9-inch baking dish. Combine cheese, eggs, milk, salt, and pepper in large bowl. Add potatoes, onion, bell pepper, and bacon. Mix well and pour mixture into baking dish. Bake 1 hour or until set.