12 Tailgating Breakfast Foods To Give You Energy For The Big Game

• 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.

• 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. 

• 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.

• In a medium nonstick skillet, melt the 1 tablespoon butter over medium heat. Stir in hash browns. Spread in an even layer; press down lightly with spatula. Cook for 6 to 7 minutes or until golden brown on the bottom.
• Turn hash browns over with a spatula. Cook for 6 to 8 minutes more or until golden brown and crisp (turn potatoes as necessary for even browning).
• Stir in chorizo; heat through. Set aside; keep warm.
• In a small bowl, whisk together eggs, heavy cream, salt , pepper and chili powder.
• In a large skillet, melt the remaining 1 tablespoon butter over medium heat; add onion and bell pepper. Cook over medium heat until vegetables are tender.
• Pour in egg mixture. Cook over medium heat, and stir with a spatula until eggs are scrambled to your liking. Remove from heat.
• Place each tortilla in the microwave briefly to heat up (unless making ahead to heat up later).
• Divide potato mixture evenly among tortillas, placing just below the center of each tortilla. Using a slotted spoon, top each with some of the egg mixture.
• Top with chilies, cheese, salsa, hot sauce and pickled red onion.
• For each tortilla, fold bottom edge up and over the filling. Fold opposite sides in. Roll up from bottom. Wrap each burrito in aluminum foil.
• Tailgate reheating options: place the burritos in a Crock Pot set at 200 degrees and let burritos warm through before serving. They can also be put on the top rack of a low-heat grill in the aluminum foil to heat through as well.
• Serve with sour cream, guacamole and extra salsa and hot sauce.

• 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.

• 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.

• 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.

• 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. 

Frech Toast

• 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.
• If desired, top with whipped cream or vanilla ice cream. Serve immediately.

• 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!

• Pour the orange juice and half of the champagne in the blender with the ice cubes.
• Run the blender, breaking down the ice cubes and thoroughly mixing the liquids.
• When the ice cubes are in small enough pieces, pour the mixture into a glass.
• Pour the rest of the champagne into the glass.
• Enjoy!

• 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.