As the old saying goes “The early bird gets the worm.” If you’re a regular tailgater, you know the perks of showing up early. You get to hang out with your friends, meet other fans, and support your team. However, sometimes getting to the game early means you’re going to have a long day. What’s more important on a long day than fueling up so you have the energy to enjoy the whole game? The best way to do this is with a big, delicious breakfast. Rather than eating and heading out to the lot, we’ve found 12 different tailgating snacks and meal recipes perfect for your next tailgate.
1. Eggs On The Grill
First, we figured we’d share the easiest way to make eggs on the grill.
Eggs on the Grill
- 12 Eggs
- Preheat an outdoor grill for medium high heat.
- Coat all holes of a muffin pan with cooking spray and crack an egg into each hole.
- Place on grill and grill over medium high heat for 2 minutes, or to desired doneness.
This is a great option if you are cooking up breakfast or simply want to make protein-rich tailgating snacks. You put the eggs in and any toppings like cheese, spices, or crunchy bacon and throw them right on the grill. They are perfect for breakfast muffins or just as a low carb snack.
2. Breakfast Sliders
Sliders are one of the most popular tailgating snacks. So we figured it would be a great option for breakfast.
Grilled Ham, Egg and Cheese Breakfast Sandwiches
- 10 Large Eggs
- 4 Scallions, finely chopped
- 12 Pack Pull-Apart Dinner Rolls
- 2 Tbsp Unsalted Butter, at room temperature
- 6 Slices American Cheese
- 4 Slices Deli Ham, finely chopped
- Kosher Salt
- Hot Sauce
- Preheat a grill to medium heat.
- Place two 2-foot pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
- Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
- Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
- Put the prepared baking sheet on the grill and add 1 tablespoon of the butter. Cover the grill and let the butter melt, about 3 minutes. Spread the butter all over the baking sheet using a pastry brush and then pour on the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and cover the grill. Cook until the eggs are completely set, about 10 minutes.
- Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing onto the grill. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Cover the grill and cook until the cheese is melted, about 5 minutes. Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Serve with hot sauce.
There are tons of amazing recipes for breakfast sliders. We love this one from The Food Network because it’s simple, flexible, and was designed for tailgating. These are so good, you may even want to serve them for dinner!
3. Grilled Breakfast Pizza
If there was a Hall of Fame for tailgating snacks, pizza would surely be inducted as one of the greatest tailgating foods of all time. Pizza is incredibly versatile and super delicious.
Grilled Breakfast Pizza
- 1/4 Cup Olive Oil
- 1 Lb Refrigerated Pizza Dough, at room temperature
- 8 Oz Bulk Breakfast Sausage
- 2 Bell Peppers (1 red, 1 green), chopped
- 1 Small Onion, chopped
- 2 Cups Frozen Shredded Hash Browns, thawed and squeezed dry
- 3/4 Tsp Kosher Salt
- 2 Cups Shredded Mozzarella Cheese
- 6 Large Eggs
- Black Pepper, to taste
- Chopped Fresh Chives, for topping
- Preheat a grill to medium high. Brush an upside-down sheet pan with 2 tablespoons olive oil. Shape the pizza dough into an 11-by-14-inch rectangle and place on the oiled side of the pan.
- Heat 1 tablespoon olive oil in a large cast-iron skillet on the grill. Add the sausage and cook, breaking up the meat into pieces and stirring occasionally, until no longer pink, 4 to 5 minutes. Use a slotted spoon to remove to a plate. Add the bell peppers and onion to the skillet and cook, stirring, until the vegetables soften, 3 to 4 minutes. Add the remaining 1 tablespoon olive oil, the hash browns, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the hash browns soften and start turning light golden brown, 2 to 3 minutes. Add the hash brown-vegetable mixture to the plate with the sausage. Remove the skillet from the grill.
- Carefully slide the dough off the pan and onto the grill. Cook, uncovered, until bubbles start to form on top and the bottom is marked, 3 to 4 minutes. Use a large spatula to flip the dough, marked-side up, onto the upside-down sheet pan.
- Sprinkle the mozzarella all over the dough, leaving a 1/2-inch border. Top evenly with the hash brown–vegetable mixture and sausage. With the back of a large spoon, make 6 small wells in the toppings and carefully crack an egg into each well. Slide the pizza off the pan and back onto the grill. Cover and cook until the cheese is melted and the egg whites are set but the yolks are still runny, about 12 minutes.
- Remove the pizza to a cutting board. Season the eggs with the remaining 1/4 teaspoon salt and a few grinds of pepper. Garnish with chives.
When we found this recipe for a grilled breakfast pizza, we knew we had to share. You simply assemble the pizza and slide it right on the grill for cooking. You could probably even make this ahead of time and just throw it on the grill once you’re at the game.
4. Grilled Breakfast Burrito
Another Hall of Fame inductee would be a burrito. Burritos are the ultimate tailgating food because they are not only delicious and filling, they are portable.
Grilled Breakfast Burrito
- 1 Lb Skirt Steak
- 1/2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Chicken Seasoning
- 4 Tbsp Extra Virgin Olive Oil
- 1 Lb Red Potatoes
- 1/2 Cup Diced Red Onions
- 1 Whole Yellow or Red Bell Pepper, seeds/membrane removed, diced
- 1 Large Jalapeno, stems/seeds removed, diced
- 6 Eggs, cracked and whisked together
- 1/2 Cup Diced Fresh Tomatoes
- 2/3 Cup Shredded Cheddar Cheese
- 1 Whole Avocado, sliced
- 1/3 Cup Cilantro, finely diced
- 1/2 Lime
- 1/2 Cup Sour Cream
- 1/2 Cup Salsa
Prepare The Meat
- Trim off excess fat from the steak, coat with olive oil, and season with chicken seasoning.
Par Boil Potatoes
- Quarter the potatoes and place in medium size pot. Add cold water so the water just covers the potatoes. Add 1/2 tablespoon of kosher salt to the water and turn burner on high.
- As soon as you turn on the burner, set a timer for 14 minutes. Let the water come to a boil and then turn down heat for a simmer. Once the timer goes off, drain the water and the potatoes are now par boiled and ready to finish cooking on the griddle.
- Prepare the grill for high heat cooking while potatoes start, targeting 550 degrees Fahrenheit. We're using our MAK 2-Star with the Flamezone feature which provides direct grilling access across the entire surface of the grill. Place the griddle accessory in the front part of the grates. We use the searing grate on the backside of the grill, or just use the standard grate. If you don't have a griddle, a large cast iron pan works well too.
- While potatoes are cooking and grill is coming to temperature, prepare all the remaining ingredients.
Preparing The Burrito
- In the hot griddle, add 2 tablespoons of olive oil and add the par cooked potatoes. The potatoes will take approximately 15 minutes to completely crisp up. Stir them frequently.
- After potatoes have been searing for five minutes, move them to one side, add another 1 tablespoon of olive oil to the open side of the griddle and add onions, peppers, and jalapeños. Stir frequently and keep them separate from potatoes (about 5 – 6 minutes). When soft, remove them and place into a serving dish and set aside.
- Place 1 tablespoon of oil again on the griddle and add the eggs. Stir and scramble the eggs frequently, trying to avoid them from running over into the potatoes. When cooked to your preference, remove and set aside.
- Remove potatoes when they are crispy, and set aside.
- Warm up tortillas on the searing grate to warm (up to 1 minute per tortilla, or until hot).
Grilling The Steak
- As the potatoes cook, add the skirt steak on the searing grate. Grill for 4 minutes or until you see a nice sear. Flip the steak and grill for a remaining 4 minutes or until the internal temperature is 125 degrees for rare.
- When the steak reaches your desired internal temperature, remove the steak and let it rest while the remaining ingredients finish cooking.
- Slice the steak across the grains in thin slices.
- With all the ingredients laid out – add your favorite fillings to the burrito. Don't over stuff as you need to be able to roll the burrito. We like to layer with steak, onion mix, avocado, cheese, hot sauce, cilantro, diced fresh tomatoes, and eggs. Then we squeeze the lime over each burrito.
- Add your favorite toppings like sour cream and salsa and enjoy.
The tortilla contains any mess and the shape is perfect for holding in one hand with a beer in the other. This grilled breakfast burrito from Vindulge is an awesome tailgating breakfast. It’s easy to make and will give you the energy you need for the day.
5. Grilled Spinach, Gruyere, And Roasted Red Pepper Frittata
Now if you want to go a little healthier, we get it. It’s super easy to get carried away when all the food at the tailgate is so tasty.
- 1 Three Cheese Semolina Cut into 1" slices
- 10 Eggs
- 1 Pinch of Kosher Salt
- 1 Pinch of Ground Black Pepper
- 2 Tsp Chopped Oregano
- 1/2 Cup Shredded Gruyere Cheese
- 2 1/2 Tbsp Olive Oil
- 1 Large Red Bell Pepper (cored, seeded, sliced 1/4" strips)
- 1 1/2 Firmly Packed Baby Spinach
- In a large bowl, whisk together the eggs and lightly season with salt and pepper.
- Fold in the 2 teaspoons of oregano and the 1/2 cup cheese. Set aside.
- Put cast iron skillet on the grill over medium heat.
- Add 2 tablespoons of olive oil and add the bell pepper, stirring occasionally until tender, 8 to 10 minutes.
- Add the spinach, stirring occasionally, until wilted (about 2 minutes).
- Add the egg mixture to the skillet stirring to evenly distribute with vegetables.
- Cover the grill and let the eggs and vegetables cook for 4-6 minutes checking over 2 minutes to ensure the top does not burn (place foil on top of skillet if eggs start to brown too quickly).
- While the frittata is cooking, grill the bread slices and place one slice on each plate.
- Slide the frittata onto a cutting board and garnish with oregano and cheese.
- Slice and serve 1 piece on top of each slice of bread.
We love this frittata as a low carb, high protein, and nutritional breakfast. It’s made right on the grill in your favorite cast iron and is really tasty. If you’re watching your waistline, this recipe is a must.
6. Breakfast Foil Packs
If you’re going to be cooking tailgating snacks all day, it may be a tall order to add breakfast. However, these breakfast foil packs are so simple and filling they take no time at all.
Breakfast Foil Packs
- 6 Large Eggs
- 1/2 Cup Milk
- 1 Lb Refrigerated Hash Browns (thawed if frozen)
- 1 Cup Chopped Ham
- 2 Cup Shredded Cheddar
- Butter, for foil
- Chopped Chives
- Salt and Pepper, to taste
- In a large resealable plastic bag, crack eggs, add milk, and season with salt and pepper. Stir in hash browns, ham, and cheese.
- Butter four squares of aluminum foil and divide mixture among foil. Fold tightly and seal.
- Place packets over campfire or grill and cook until eggs are cooked and hash browns tender and crispy, about 10 minutes.
- Garnish with chives and serve.
Simply make a packet out of aluminum foil and fill with the ingredients. You can make these the night before and just throw them on the grill in the morning. Best part is there’s no clean up. You simply fold up the foil packs and toss into the recycling bin.
7. Grilled Popover Pancakes
Now if your tailgating grill has a griddle, you can easily whip up a batch of pancakes. However, it’s a little tricky making pancakes on a standard grill plate. That does not mean you can’t make pancakes.
- 4 Large Eggs
- 1/2 Cup Unsalted Butter, melted
- 1 Cup Milk
- 1 Cup All-Purpose Flour
- 1 Dash Nutmeg
- 2 Your Favorite Berries
- Powdered Sugar
- Preheat grill to 425F. Divide melted butter evenly between 2 aluminum pie tins and swirl around to coat the tins well.
- In a large bowl, whisk together milk, flour, eggs, and nutmeg, leaving batter slightly lumpy.
- Divide batter evenly between the 2 greased pie tins, then place each pie tin in on the grill. Grill uncovered for 12-14 minutes, or until golden brown and fluffy.
- Carefully remove pie tins from grill and slide pancakes onto two plates. Top with berries and powdered sugar and serve immediately.
Popover pancakes are made as one big one in a cast iron skillet. They are essentially baked on the grill. You can then cut them up and serve with your favorite toppings.
8. Tailgate French Toast Sticks
Dippable french toast sticks are a perfect tailgating food. They are made on the grill, can be prepared ahead of time, and eaten with your hands.
Tailgate French Toast Sticks
- 1 Loaf Thick Sliced Bread
- 3 Eggs
- 2 Cups Milk
- 6 Tbsp Cinnamon
- 2 Tbsp Vanilla Extract
- 1 Tsp Salt
- Oil to fry
- Open the bread and cut each slice into 4 sticks.
- Allow the bread to sit out uncovered for several hours, stale bread is perfect for French Toast.
- Mix Milk, Eggs, Cinnamon, Vanilla, and Salt in a large bowl with a whisk.
- Preheat oil to 325*
- Dip bread sticks into milk and egg mix as you are ready to fry them.
- Fry for 2-4 min each side, until the toast is a crispy golden brown color.
- Allow to cool on a paper towel, and serve dusted with cinnamon sugar or syrup.
Plus, who doesn’t love French toast? These are perfect tailgating snacks or as a side to a more savory dish like a breakfast slider.
9. Banana Foster French Toast On The Grill
Now if you want to take your tailgating French toast game up a notch, we’ve also got you covered.
Banana Foster French Toast
- 1/2 Cup Milk
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 6 Slices Thick Cut Bread
Bananas Foster Topping
- 2 Bananas, ripe
- 1/2 Cup Brown Sugar
- 4 Tbsp Butter, salted
- 3 Tbsp Dark Rum
- 2 Tbsp Banana Liqueur
- 1/4 Cup Pecan Halves, unsalted
- 1/2 Tsp Ground Cinnamon
- Preheat the grill to medium heat. If using a griddle or skillet, place on grill to preheat as well.
- Mix egg, milk, cinnamon, nutmeg together until well combined
- Dip both sides of bread into the egg mixture and place on a lightly oiled griddle or skillet. May also place directly on the grill grates (If putting directly on grate, carefully spray with grill spray or oil grate beforehand with a paper towel and tongs).
- Cook until the egg is set and lightly brown on both sides.
- After the french toast is cooked, cover to hold warm until bananas are finished.
Bananas Foster Topping
- Cut bananas into slices, and have all ingredients prepped and alongside the grill ready to use.
- Heat skillet over medium heat. Add butter, cinnamon, and brown sugar to the pan.
- Stir until sugar dissolves.
- Stir in banana liqueur.
- Add bananas to the pan. Cook until softened and start to brown lightly. Add pecans if desired
- Pull pan off heat, slowly add the rum
- Cook for about 10 seconds until rum is warmed then ignite with a long match or grill lighter (at the edge of the pan). If for some reason it does not ignite, carefully return the pan to the grill and cook for a minute or two until the alcohol burns off.
- Bananas are finished once the flames go out. Spoon over French toast.
Bananas foster complete with the crowd pleasing flambe, can be made right on your grill. This is definitely a recipe for a more skilled grillmaster, but will for sure be a hit with all your guests.
10. Grilled Breakfast Charcuterie Board
Charcuterie boards are really popular right now.
Epic Grilled Breakfast Charcuterie Board
- 24 Crostini or Crackers
- Olive Oil
- Sea Salt
- 2 Packages Uncured Bavarian Bratwurst
- 8 Soft Boiled Eggs, halved
- 12 Strips Bacon, cooked
- 3 Large Tomatoes, grilled
- 1 Large Cucumber, thinly sliced
- 2-4 Oz Salami Slices
- 12 Slices Cheese, different varieties
- Mozzarella Cheese Balls, small
- Lemon-pear Marmalade
- Peach Bellini Jam
- Raspberry Jam
- 1 Triple Cream Brie
- 1 Pint Raspberries
- 1 Pint Blackberries
- Make your own crostini by slicing a baguette and spraying with olive oil on both sides. Sprinkle lightly with Sea salt on one side. In a hot oven, toast each side for about 1 minute.
- Grill the bratwurst and cook the bacon. Make sure the eggs are pre-cooked, peeled and cooled in the fridge.
- Grill the tomato slices by spraying with olive oil and placing on the grill for a couple minutes on each side. (Optional to use fresh tomatoes without grilling them.)
- Prepare a large board with a tray or plate for the center (for the meat and the eggs).
- Place the butter and jellies in small bowls.
- Arrange the remaining ingredients on the board. Serve right away when the hot meat is added! ENJOY!
They feed a large crowd, ensure everyone gets what they want, and are easy for the host to put together. So why not make a breakfast charcuterie board? Even better, why not make one on your tailgating grill?
11. Blended Mimosas
Once you’ve designed your breakfast menu, there’s only one thing left. You’ll need to make some delicious breakfast cocktails.
- 1 Cup Orange Juice
- 1 Cup Dry Champagne
- 10 Cubes Ice
We love a mimosa, but since it’s summertime, we figured why not make it blended? Use your margarita machine, add ice, champagne, and orange juice and voila, the perfect blended mimosa.
12. Build Your Own Bloody Mary Bar
If bloody marys are more your breakfast cocktail of course, we’ve got you covered. Rather than just simply whipping up some bloody marys using mix and a stick of celery, make a bloody mary bar.
Bloody Mary Bar
- 1 Pitcher Bloody Mary Mix
- 6 Dill Pickle Spears
- 1/2 Cup Marinated Artichoke Hearts
- 1/2 Cup Olives stuffed with Pimentos, Garlic, or Blue Cheese
- 1/3 Cup Pickled Jalapeños
- 1/3 Cup Pickled Mushrooms
- 1/3 Cup Giardiniera
- 1/3 Cup Roasted Red Peppers
- 2 Oz Beef Jerky
- 6-8 Slices Cooked Bacon or Candied Bacon
- 4 Oz Cheddar and Pepper Jack Cheese, cubed
- 6-8 Cooked Shrimp
- 6-8 Pepperocini Peppers
- 1 Lemon, cut into wedges
- 1 Lime, cut into wedges
- 6 Celery Stalks
- Small Jar of Horseradish
- Toothpicks or Skewers
- Put pickles, artichoke hearts, mushrooms, olives, jalapenos, giardiniera, beef jerky, bacon, pepperoncini, horseradish and shrimp into individual small bowls, plates, jars or other vessels (this keeps their flavors and juices separate from each other and allows for a less messy Bloody Mary Bar and easier clean up!)
- Place pitcher or carafe of Bloody Mary mix on one end of the counter or next to the board if you're building the Bloody Mary bar on a board. Place glasses and liquor (gin, vodka or tequila are three great options) on the counter top or in the upper corner of the board or next to the board.
- Arrange the bowls and small plates of garnishes on the counter or flat surface.
- Add cubed cheese, celery stalks and lemon and lime wedges to the Bloody Mary Bar spread.
- Place toothpicks and skewers on the counter.
- Let guests build their own Bloody Mary and snack skewers by selecting their favorite garnishes and adding them directly to their cocktails or toothpicks and skewers.
A bloody mary bar has all the fun ingredients to tailor your bloody mary to your tastes. They’re fun and they make it easy for the host. They can just set up and get back to the grill.
If your team has an early kickoff, that doesn’t mean you can have a fun tailgate. If you get there early, whip up some breakfast, and make a few morning cocktails, you’ll still have a blast.