The saying, “breakfast is the most important meal of the day,” definitely rings true here in Canada where any brunch spot worth its weight in gold commands a lineup. In fact, in 2018, Canadians consumed an average of 19.2 dozen eggs per person. With its luscious running yolk, the highly instagrammable brunch staple shines on the social platform with a whopping 23 million tags (and counting). TABASCO® wants to get in on the fun this summer. Tabasco is inviting Canadians to revamp their eggs using the brand’s world-famous pepper sauces, for the chance to win brunch in two separate contests.
As the mercury rises, the 150-year-old brand is challenging brunch-lovers everywhere to follow suit and add some heat to their first meal of the day with one of their seven flavours of pepper sauce.
Tabasco picking up your brunch tab contest
From July 13 to August 31st, the TABASCO® Hot Summer Crew will be on the streets of Toronto, Montreal, and Vancouver duringpeak weekend brunch times, picking up the tabs of lucky diners who post a photo of their meal with a bottle of TABASCO® to Facebook or Instagram using the hashtag #myTABascoTO, #myTABascoMtl, or #myTABascoVC.
Brunchers from the rest of Canada can participate by using #myTABasco for a chance to get their tab picked-up by the brand’s digital team. “This promotion is about asking for TABASCO® by name at any Canadian restaurant,” explains Mathieu Terreault, brand manager for Tabasco in Canada. “We want to reward fans for spicing-up their dish with one of our seven sauces. Winners, in person or via direct message, will be awarded $20 as a thank you for making a space for TABASCO® at the breakfast table.”
Seven days of eggs
In September when the dog days of summer give way to the 9-5 grind, TABASCO®, along with Egg Farmers of Ontario, will host a contest in grocery stores with the aim of showing Canadians how to shake up their work- week breakfasts by spiking their eggs. And in Canada where consumers identified “healthy”, “high-in-protein”, and “flavourful” among their top priorities when it comes to grab-and-go breakfasts, eggs and TABASCO® are
a match made in heaven! The brand boasts seven different flavours of pepper sauce that make it easy to spice up a scramble or heighten the flavour of a ho-hum sandwich, for different eggs every day of the week.
To wrap things up after all that home-cooking, TABASCO® and Egg Farmers of Ontario are giving away $5,000 in groceries. To enter, starting September, customers must purchase a dozen eggs and a bottle of
TABASCO® pepper sauce
TABASCO® pepper sauce at any local grocery store and submit the receipt to tabascosauce.ca, where they can also find recipes and inspiration for their very own egg and TABASCO® creations.
“We are looking forward to executing these fun campaigns over the next few months”, explains Bill Mitchell, Director of Public Affairs at Egg Farmers of Ontario. “We love turning customers onto new ways to use eggs and we think that eggs and TABASCO® sauce is a winning combination.”
Tabasco hot sauces can be found in the condiment aisle of your grocery store and are available in seven different flavours including: Original Pepper Sauce, Buffalo Style Hot Sauce, Garlic Pepper Sauce, Green Pepper Sauce, Chipotle Pepper Sauce, Habanero Pepper Sauce, and Sweet & Spicy Pepper Sauce.
BREAKFAST BUTTERNUT SQUASH & RED POTATO HASH
2 tbsp TABASCO® brand Original Red Sauce
- pkg sausage patties, cooked, crumbled (12 ounce) 1 ½ cup onions, diced
- tbsp olive oil
¼ cup red bell peppers, diced 2 tbsp garlic, minced
- cups butternut squash, blanched, diced 2 ¾ cup red potatoes, blanched, diced
½ tbsp salt
½ tsp black pepper
3 cups fresh kale, chopped 6 each pan fried eggs
Caramelize the onions in the olive oil. Add peppers and garlic, continue cooking until soft or approximately five minutes.
Add squash, potatoes, salt and pepper. Lightly toss in pan and continue cooking for two minutes.
Add Tabasco, kale and sausage, cook until kale is wilted. Remove from heat, portion into ¾ cup servings, top with a fried egg and serve.
For other brunch recipe ideas, please visit
Photo credits: Jazmina Alzaiat