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Celebrate with an egg-cellent outdoor brunch

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Take advantage of warmer weather by hosting an outdoor brunch serving an egg-tastic recipe that’s sure to please your friends and family. Eggs Benedict Casserole is a do-it-yourself version of the restaurant classic, combining traditional ingredients with a spicy twist. Requiring only one dish for baking and serving, this recipe is perfect for special occasions and celebrations, or casual weekend brunches at home.

Menu
Here’s a list of items to consider when preparing for your outdoor brunch:

Angelic Eggs–Take hard-boiled eggs, remove the yolks and combine with mayonnaise, chopped salmon, dill, Tabasco Original Red Sauce and salt; then refill the egg whites and serve.

Dog-Day Fruit Salad–Combine your favorite fresh fruits, such as strawberries, blueberries and raspberries, with orange juice, orange peel, and honey.

Classic Bloody Mary–Combine tomato juice, vodka, Worcestershire sauce, lime juice and Tabasco Original Red Sauce; stir, and pour over ice. Garnish with a celery stalk.

For more brunch recipes, visit www.Tabasco.com.

Eggs Benedict Casserole
Prep time: 15 minutes, cook time: 40 minutes, makes: 6 servings

6 cups French bread, cut into cubes
12 large eggs
1 1/2 cups milk
3 tablespoons fresh chives, chopped
1 teaspoon salt
2 1/2 teaspoons Tabasco brand Original Red Sauce, divided
12 ounces Canadian bacon, chopped
1 (9-ounce) package Hollandaise sauce

Preheat oven to 350 degrees  F.

Place French bread cubes in 8-cup shallow casserole dish. Beat eggs, milk, chives, salt and 2 teaspoons Tabasco sauce in large bowl; stir in Canadian bacon.  Pour over bread cubes. Let mixture stand 5 minutes. Bake 40 minutes or until mixture is puffed and set.

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