Celebrate with an Egg-cellent Outdoor Brunch

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. MenuHere's a list of items to consider when preparing for your outdoor 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.For more brunch recipes, visit www.Tabasco.com.Eggs Benedict Casserole:Prep Time: 15 minutesCook Time: 40 minutesMakes: 6 servingsIngredients:6 cups French bread, cut into cubes12 large eggs1 1/2 cups milk3 tablespoons fresh chives, chopped1 teaspoon salt2 1/2 teaspoons Tabasco brand Original Red Sauce, divided12 ounces Canadian bacon, chopped1 (9-ounce) package Hollandaise sauceDirections: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.