Eggs Primavera Casserole

4.3 stars based on 6 votes.
6 ratings
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Eggs Primavera Casserole


  • 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 tablespoon TABASCO® brand Original Red Sauce
  • 1 teaspoon salt


Preheat oven to 350° F.

Grease 9-inch by 9-inch baking dish or a 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 or until just tender. 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.

Serves 6.

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  • Name: Nadine
    Date: October 22nd, 2014
    The best!!!