Take advantage of an easy 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 occassions and celebrations, or casual weekend brunches at home.
Here’s a list of other items to consider when preparing for your brunch:
Angelic Eggs – Take hard-boil 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.
Source: Tabasco – For more brunch recipes, visit www.Tabasco.com.
Eggs Benedict Casserole
Ingredients
- 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
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Instructions
- Preheat oven to 350° 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.
- Meanwhile, prepare Hollandaise sauce as package directs. Stir in 1/2 teaspoon of Tabasco sauce. Keep warm until ready to use.
- Serve casserole with warm Hollandaise sauce.
Easter Mini Cheesecakes
Servings 18 Prep Time 20 minutes Cook Time 3 hours 20 minutes Print Recipe
Ingredients
- 1 cup graham cracker crumbs
- 3/4 cup plus 2 tablespoons sugar divided
- 3 tablespoons butter or margarine melted
- 3 packages Philadelphia Cream Cheese 8 ounces each, softened
- 1 teaspoon vanilla
- 3 eggs
- 1 cup Baker’s Angel Flake Coconut plus 2 tablespoons, toasted
- 54 speckled malted milk eggs about 9 ounces
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Instructions
- Heat oven to 325°F.
- Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
- Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
- Bake 25–30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Top each cheesecake with 1 tablespoon coconut; shape to resemble bird’s nest. Fill with malted milk eggs.
Notes
To soften cream cheese, place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 10 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.
Source: PHILADELPHIA Cream Cheese
(Family Features)