Melvin Yates, Corpus Christi and Good Breakfast Casserole

Me and Grandpa Melvin.

My Grandpa, Melvin Yates, was pure Texas grit wrapped in denim, a pair of thick shades and 5 packs of Marlboro Reds. He wasn't the loudest man in the room, but he owned it anyway. He lived for the simple pleasures, the bite of cue chalk in the air, the hum of a well-aged truck cruising along the coast at sunset, jazz/country radio spilling out the windows while the Gulf breeze rolled in the windows.

Food? That was secondary. Unless someone pulled out a Breakfast Casserole. Then all bets were off. Eggs, sausage, cheese, and that magic Southern something you couldn’t quite name, the kind of dish that tasted like Saturday mornings, hangovers earned and forgiven. He didn’t need fine dining. He needed a fork, a plate, and maybe a little Tabasco. Melvin wasn’t chasing Michelin stars, just good times, a full belly, and maybe one more game of pool before the sun dipped.

Below Is Breakfast Casserole, Melvins way!

3 Cups Frozen Hashbrowns

4 Eggs

¾ Cups Monterrey Jack OR Cheddar Cheese

1 Cup Ham Cooked and Diced

¼ Cup Diced Onion

12oz’s Evaporated Milk

Salt and Pepper to taste!

1.     Thaw and drain hashbrowns and spread at the bottom of an 8x8 pan.

2.     Sprinkle cheese, meats and onions over top.

3.     Beat eggs, milk, salt and pepper. Pour over all!

4.     Refrigerate overnight!

5.     Remove 1 HR before baking.

6.     Bake at 350 degrees for 50-60 mins.

7.     Let cool for 15 minutes!

8.     Serve!