Eggs Primavera Casserole _lowres

Photo provided by Tabasco -- Impress Mom this Mother's Day with a family brunch that includes warm Eggs Primavera Casserole.

Eggs Primavera Casserole

Serves 6. Recipe is from Tabasco.

1 cup small red potatoes, cut into 1/2-inch pieces

1 small bunch asparagus, trimmed, cut into 1-inch pieces

1 cup carrots, sliced

1/2 cup frozen peas, thawed

2 scallions, sliced

6 large eggs

1 cup light cream

1 cup shredded cheddar cheese

1 tbl. Tabasco Original Red Sauce

1 tsp. salt

1. Preheat oven to 350° F. Grease a 9-inch-by-9-inch baking dish or 1 1/2-quart casserole. Cook potatoes and carrots in medium saucepan of boiling, salted water about 5 minutes or until just tender; remove to bowl with slotted spoon. Repeat with asparagus; cook 2 minutes.

2. Drain vegetables well. Beat eggs, cream, cheddar cheese, peas, scallions, Tabasco sauce and salt in large bowl; add cooked vegetables; mix well. Pour mixture into prepared baking dish. Bake 40 minutes or until mixture is puffed and eggs are set.