Add eggstra flavour to your mornings

CUSTOMIZABLE TABASCO® EGG-MUFFIN

Prep time: 15 minutes

Cook time: 20 minutes

Makes 12 egg muffins

BASE:

• Cooking spray
• 12 eggs
• 2 tbsp finally chopped onions
• Salt and pepper to taste
• Tabasco® Original or Tabasco® Green (for a milder version) to taste
• Herbs and spices to taste

CUSTOMIZE YOUR RECIPE: Let everyone pick their favourite ingredients from each category and make their own row in the muffin tray.

• Protein: ½ cup per 4 egg muffins. Use ham, breakfast sausage, chicken, chorizo or bacon.
• Cheese: 1/3 cup per 4 egg muffins. Monterey Jack, swiss, mozzarella, fontina or feta.
• Veggies: 1/3 cup per 4 egg muffins. Include anything from mushrooms to broccoli.

OUR FAVOURITE COMBO:

Bacon and spinach

• 1/2 cup crumbled cooked bacon
• 1/3 cup cooked chopped spinach, excess water removed
• 1/3 cup shredded cheddar cheese
• Diced tomatoes and chopped parsley to taste
• 2 to 3 teaspoons of Tabasco® Green

Directions:

1. Preheat oven to 350°F (180°C). Lightly spray a 12-cup muffin tin with non-stick spray.
2. In a large bowl, whisk together eggs and onion. Season with your favourite Tabasco® sauce, herbs and salt and pepper to taste.
3. Add egg mixture halfway up into each cup.
4. Divide toppings into 4 muffin cups each to have a variety.
5. Bake for 20 minutes.
6. Let muffins cool down a bit before removing from the tray.

Tip: The Tabasco® egg muffins can be stored in airtight containers in the fridge for up to four days. Simply microwave for 10 to 15 seconds when ready to eat.

 

LOUISIANA-STYLE SHAKSHUKA

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients:

• 1 large onion
• 1 medium eggplant
• 4 Tbsp olive oil, divided
• 4 large tomatoes or a can of tomatoes (28 ounces)
• 3 garlic cloves
• Salt to taste
• 1 tbsp paprika
• ½tbsp cumin
• 2 to 3 tbsp of Tabasco® Habanero pepper sauce (or if you prefer a milder option, use Tabasco® Green)
• ½ tsp sugar
• Juice of 1/2 a lemon
• Crumbled feta and parsley to taste

Directions:

1. Chop onions finely. Dice eggplant and tomatoes into ½-inch cubes. Place eggplant in a colander, and salt it to draw out liquids. Mince garlic finely.
2. Heat a large non-stick pan to medium heat. Add 1 tbsp of oil and onion. Sauté on medium heat for 5 minutes, then lower heat to medium-low and cook for another 5.
3. When onions have turned golden, add 2 tbsp of oil and eggplant cubes. Let brown for a few minutes. When eggplant has soaked up all the oil, add remaining oil and toss eggplant to coat. Continue browning for 10 minutes, turning pieces occasionally to ensure equal coverage until all have coloured evenly.
4. Add tomatoes. Stir occasionally until they all break down into a chunky sauce (approximately 15 to 25 minutes). Add chopped garlic cloves, spices and Tabasco® sauce.
5. With a wooden spoon, make holes in the sauce and crack one egg per hole. Cover the pan and let the eggs cook on medium heat for 8 to 10 minutes or until they are white and no longer translucent.
6. Squeeze the juice of half a lemon, sprinkle with crumbled feta and chopped parsley.

 

TABASCO® SWEET AND SPICY BANH MI

Prep Time: 1 hour 20 minutes

Cook Time: 20 minutes

Makes 1 sandwich

  Ingredients:

• 1 medium carrot, cut into matchsticks
• 1 small daikon radish (or turnip), cut into matchsticks
• 1 tbsp sugar
• 2 tsp salt
• ¼ cup rice vinegar
• ¼ cup water
• 4 strips bacon, cut in half crosswise
• 2 eggs
• 1 banh mi or torpedo bun with crisp crust
• 2 tbsp mayonnaise
• 2 tbsp dark soy sauce
• 2 tbsp Worcestershire
• 2 tbsp Tabasco® Sweet and Spicy
• 1 long slice cucumber (cut lengthwise)
• Sprigs cilantro to taste
• 1 Thai chili, finely sliced
• Kosher salt and ground pepper

Directions:

1. Combine carrots, daikon, salt, and sugar in a bowl and toss to coat. Set aside until liquid has been drawn out of vegetables and salt and sugar are dissolved (approximately 10 minutes).
2. Add vinegar and water and transfer to resealable container. Let sit at room temperature for 1 hour, or for best results, refrigerate overnight or for at least 3 days.
3. Mix together soy sauce, Worcestershire and Tabasco® Sweet and Spicy

and set aside.

4. Preheat oven to 400°F.
5. Cook bacon in a 10-inch non-stick skillet over medium-low heat until crisp, flipping once halfway through cooking. Transfer to a paper towel leaving bacon grease in skillet.
6. Increase heat to medium and add eggs. Spoon hot bacon fat over egg tops as they cook to make the edges crispy. Transfer eggs to paper towel with bacon when cooked to desired consistency.
7. Toast bread in oven until hot and crisp, about 3 minutes. Split in half lengthwise, leaving a hinge. Spread both sides with mayonnaise and a few spoonfuls of the Tabasco® Sweet and Spicy/soy mixture. Layer bacon strips along bottom and top with eggs. Add pickled carrots and daikon, cucumber slice, cilantro and chilis. Season with salt and pepper. Add a few dashes of Tabasco® Sweet and Spicy to taste!

 

TABASCO® GARLIC FRITTATA

Cutting down on carbs? Frittattas are a flavourful protein-packed option that can be made on the weekend to enjoy Monday – Friday. To change it up, you can pour the preparation on puff pastry for a delicious, more indulging option.

Prep Time: 20 minutes

Cook Time: 30 minutes

 Ingredients:

• 1 package of turkey or chicken bacon
• 10 ml olive oil
• 1 small onion, sliced
• 3 to 5 roasted garlic gloves
• 1 red or orange bell pepper, cut in strips
• ½ zucchini, cut in strips
• 450 ml egg whites
• 1 pkg 285g/10oz frozen spinach, thawed and squeezed dry (or use fresh)
• 150g fat free ricotta cheese
• 120g fat free mozzarella, shredded
• 120g reduced fat Swiss cheese, shredded or cut in small strips
• 15 ml of Tabasco® Garlic
• Salt and pepper to taste
• Non-stick cooking spray

Directions:  

1. Chop and heat the bacon in a pan. Remove the bacon and set aside.
2. Heat oil in the same pan over medium heat and cook the onion, pepper, zucchini, garlic until tender.
3. In a bowl, combine egg whites, cheeses, Tabasco®, salt and pepper.
4. Add the warm vegies, bacon and spinach to the cheese mixture.
5. Spray a 10-inch baking dish with non-stick cooking spray. Pour mixture into the dish. Bake in oven at 350°F for 30 minutes.

Tip: Bake the night before and keep in the fridge if you can resist that long!

 

CALIFORNIA MUSHROOM AND AVOCADO TOAST (VEGAN)

Prep time: 8 MIN

Cook time: 7 MIN

Serves 2

Ingredients:

• 1 tbsp olive oil or coconut oil
• 200g mushrooms, sliced (use your favourite or mix various types such as cremini, porcini or portobello mushrooms)
• 1 cloves garlic, crushed (or more to taste)
• 1 – 2 tbsp soy sauce or tamari
• 1 large avocado
• 1 tsp lime or lemon
• 1 tsp of Tabasco® Green
• 2 slices bread
• Salt and ground pepper

Directions:

1. Heat the olive oil in a skillet over a medium high heat.
2. Stir in mushrooms and cook until they turn golden brown, about 5 minutes.
3. Add garlic to mushrooms. Continue to cook for 1 minute while stirring.
4. Deglaze with soy sauce and cook for 1 minute over low heat.
5. Toast bread.
6. Mash avocado with a fork, add salt and pepper, Tabasco® and lemon.
7. Spread avocado mixture on the toast and top with half the cooked mushrooms.

Sprinkle with fresh herbs, micro-greens, nuts or seeds.

 

BUFFALO PULLED PORK EGGS

Prep time: 8 MIN

Cook time: 7 MIN

Serves 6

Ingredients:

• 2 tbsp Tabasco® Chipotle Pepper Sauce (or more to taste)
• 2 tbsp olive oil
• 1 (2 ½ lbs) boneless pork roast
• ½ tsp salt
• ¼ tsp pepper
• ¾ cup ketchup
• ¼ cup cider vinegar
• 2 tbsp brown sugar
• 1 tsp paprika
• 1 tsp Worcestershire sauce
• Eggs

Directions:

1. Heat oil in large skillet over medium heat. Season pork with salt and pepper and brown on all sides.
2. Combine ketchup, vinegar, sugar, Tabasco® Chipotle Sauce, paprika, and Worcestershire sauce in slow cooker. Add pork and 2 tsp of the skillet drippings; cover and cook on low for 8 hours.
3. Shred meat and toss in sauce.
4. Fry eggs and serve with pulled pork. Add a drizzle of Tabasco Chipotle to taste and slices of jalapenos for added heat.

Alternative cooking method: Brown meat in oil in an oven-safe Dutch oven or large skillet with cover. Then combine ketchup, vinegar, sugar, Tabasco® Chipotle Sauce, paprika, and Worcestershire sauce and add to Dutch oven or skillet. Cover and bake in 350°F oven for 4 hours or until fork tender.

 

CHIPOTLE SAUSAGE AND POTATO HASH

Prep time: 10 minutes

Cook time: 20 min

Serves: 4

Ingredients:

• 2 tbsp olive oil
• 3 large Yukon or Russet potatoes, peeled and cubed
• 1 small onion, chopped
• ¾ lb chicken, turkey or Italian pork sausage mild, casings removed (3 links)
• ½ of each red and green pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons Tabasco® Chipotle sauce (or to taste)
• 4 fried eggs
• Salt and pepper to taste

Directions:

1. Add the olive oil to a large skillet and heat over medium heat. Add cubed potatoes, season with salt and pepper. Cook for 7 to 10 minutes, until they’re about halfway cooked through, stirring occasionally.
2. Add onion and cook for an additional 3 minutes, stirring occasionally.
3. Add sausage, peppers, garlic and Tabasco® to the skillet and stir. Reduce the heat, and continue cooking until potatoes are cooked through, another 10 minutes.
4. Divide hash in four different plates. Pan-fry eggs to your liking, place on top of hash and serve.