The Best Breakfast Tailgate
Whether we like it or not, we often have to rise a little earlier to cheer on our favorite football teams. However, an early kick-off doesn’t mean we have to skip the tailgate. In honor of National Breakfast Month, we’ve rounded up our favorite breakfast recipes to serve at morning tailgates.
With a spread of muffins, breakfast casserole and quiche, who wouldn’t want to wake up and tailgate?! After all, breakfast is the most important meal of the day. Pair these breakfast favorites with a refreshing mimosa or the Moore's Bloody Mary
, and you’re all set!
Made with Moore’s Original Marinade and served with Moore’s Honey BBQ Sauce, these Sausage and Cheese Muffins are full of #MooreFlavor. These muffins are finger-friendly and easy to transport, which makes them perfect for tailgating!
1 lb. mild ground pork sausage
1 cup Moore's Original Marinade
1 tsp onion powder
3 cups all-purpose baking mix
1 (10.75 oz.) can condensed fiesta nacho cheese soup
2 cups shredded Cheddar cheese
3/4 cup buttermilk (water or milk will work too)
1-2 cups Moore's Honey BBQ Sauce
Marinate sausage in Moore's Original Marinade for 30 Minutes.
Cook sausage and onion powder in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.
Preheat oven to 375.
Mix sausage, baking mix, and shredded cheese in a large bowl.
In a separate bowl, stir together the soup and buttermilk.
Add the soup mixture to the sausage mixture, stirring just until dry ingredients are moistened.
You can use your hands to scoop the mixture into lightly greased mini muffin tins, filling to tops of cups.
CAREFULLY, place the muffin tins into the oven and bake for 15-18 minutes or until lightly browned.
Serve with a small bowl of Moore's Honey BBQ Sauce for delicious dipping.
For flavor twists on the classic recipes, try the Moore’s Zesty Garden Herb Breakfast Casserole and Moore’s Ham and Broccoli Quiche. Consider using a casserole carrier to keep these dishes warm while transporting them from the oven to the tailgate.
1 cup Moore’s Zesty Garden Herb Marinade
1 cup cubed potatoes Small cubes
1 cup shredded mozzarella
1 cup your choice ham, sausage, or bacon chopped
1 onion chopped
Get the full recipe here.
1 frozen pie crust, 10", unbaked
1 cup diced ham
1 cup broccoli, cooked, chopped, and drained well
4 oz. mushrooms, sliced
3 eggs, beaten
1 cup half and half
1 ½ cups shredded Swiss cheese
2 T Moore's Original Marinade
2 T butter, melted
½ t Salt
¼ t Black pepper
1 T Flour
Bake pie crust according to package directions. Let cool.
In a large bowl combine eggs, half and half, 1 cup of Swiss cheese, Moore's Original Marinade, butter, flour, salt, and pepper; stir with a whisk.
In the pie crust, layer the remaining ingredients in this order: broccoli (well drained), ham, mushrooms, ½ cup Swiss cheese. Then, pour the egg mixture over the top.
Place the filled crust on a cookie sheet and place in a preheated oven at 375 F.
Cook for 40-45 minutes or until the pie sets completely and is golden brown.