Brunch : 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 Original TABASCO® brand Pepper 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.