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Tailgate Breakfast recipe? 'Appetizer'?

Tom P Dec 2, 2009 09:31 PM

A good friend is freaking out, as she needs:

"an appetizer suggestion that I am supposed to provide on Saturday. The twist is it's for a tailgating party and it's a morning tailgate! They are serving a three-foot breakfast burrito as the main course and I think there will be bloody marys."

Any ideas??

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  1. ChristinaMason Dec 2, 2009 10:59 PM

    fruit kebabs
    yogurt cups
    breakfast sausage pigs in a blanket (wrapped in crescent rolls)
    french toast fingers and maple syrup dipping sauce
    hash brown patties
    chunky fruit with sweet cream dip

    1. ChristinaMason Dec 3, 2009 12:31 AM

      one last suggestion: your friend could buy loose breakfast sausage in a tube (e.g., Jimmy Dean) and make breakfast meatballs (adding breadcrumbs, or not). Sauce could be a maple-heavy light bbq.

      Sounds pretty good...I'm hungry.

      1 Reply
      1. re: ChristinaMason
        LaLa Dec 3, 2009 05:07 AM

        I think sausage balls would be perfect.....the are good hot or room temp and evrryone always devours them.

      2. chowser Dec 3, 2009 03:46 AM

        JImmy Dean breakfast casserole. If you want to be high brow, call it a strata because that's what it is:


        Bake them in little mini-muffin tins (or even muffin tins).

        7 Replies
        1. re: chowser
          alkapal Dec 3, 2009 05:37 AM

          the strata is easy and it tastes good even at room temp. i'd add some minced jalapeño and have frank's hot sauce on the side. but i don't think that strata would work in the mini muffin tins -- even the muffin tins might be a little skimpy, unless they're large.

          the strata might mimic the 3 foot burrito in terms of egginess. what'll be in the burrito?

          fruit kabobs are always welcome, esp. if you make a vanilla-scented yogurt dipping sauce.

          i like the idea of parfaits made with yogurt, fruit and granola. pretty, and easy to set up and transport (use the clear plastic "glasses", and cover with saran wrap; place in a box with styro peanuts to keep them upright).

          i just remembered: what about pimento cheese? yeah!

          ooh, look, a pimento-cheese potato gratin from the lee brothers: http://www.msnbc.msn.com/id/33589442

          deviled eggs with little chunks of smoked trout or curls of smoked salmon on top, with minced red onions and capers sprinkled over them. line the platter with mesclun or baby spinach, or chopped (cleaned) kale or collards -- to keep the eggs stable. it makes a pretty presentation, and every single egg will be gobbled up before anything else is gone -- i gah-ron-tee.

          1. re: alkapal
            chowser Dec 3, 2009 08:15 AM

            Love the call for jalapeno, especially with the burrito. Stratas work fine in muffin tins as long as you're careful about not overbaking. I was thinking as an "appetizer" goes. Burrito, egginess? I've never had eggs in burritos.

            Bacon deviled eggs with cheese are good.

            1. re: chowser
              alkapal Dec 4, 2009 04:15 AM

              i was thinking of a "breakfast burrito." although if i had the option at breakfast, i'd rather have carnitas wrapped in a soft flour tortilla ;-). bring it on!!!

              1. re: alkapal
                chowser Dec 4, 2009 04:39 AM

                Sounds good. Oh, a posole in the cold weather would be perfect.

                1. re: chowser
                  alkapal Dec 4, 2009 04:50 AM

                  how about a thick posole stew with green chiles and pork, and then a fried egg on top?

                  this might be a start for a recipe: http://www.bonappetit.com/recipes/200...
                  (i'll wait for the "authentic scouts" to address its merits).

                  1. re: alkapal
                    chowser Dec 4, 2009 09:25 AM

                    Freak out the purists by serving it over biscuits as a "biscuit and gravy" and you've got me! I'd do a poached egg on top and let the yolk ooze into the posole.

                    1. re: chowser
                      alkapal Dec 4, 2009 10:48 AM

                      got to have the runny yolk!

        2. MandalayVA Dec 3, 2009 04:48 AM

          I'm just wondering how you do a three-foot burrito!

          1. c
            cackalackie Dec 3, 2009 05:42 AM

            Sausage balls!!! (Bascially breakfast sausage meat, shredded cheese, flour, etc, rolled into meatballs and baked.) They're as good at room temp as they are hot!

            1. m
              mtomto Dec 3, 2009 06:07 AM

              Sounds like an adult gathering. Why not something sweet for grown ups?!!


              Not only are they quick and simple to make the whiskey gives them a different flavor profile. The whiskey caramelizes in the oven and burns off the alcohol your buns will come out gooey perfect..


              1 ball of bread dough (store bought is just fine)
              3 Tablespoons Sugar
              1 Tablespoon Cinnamon
              ½ oz whiskey


              Preheat the oven to 350 degrees. In a small bowl combine the Sugar and Cinnamon.

              Roll your dough into a 9 x 11 in rectangle. Evenly spread the combined cinnamon and sugar over the dough.

              Now roll the dough so you have an 10 to 11 inch long tube. Cut the tube into 1 inch sections and arrange in a round glass baking dish. Using a pastry brush gently apply ½ oz whiskey coating. Bake for 20 – 25 minutes or until golden brown.

              This will yield 10 to 11 rolls, so multiply according to your needs for your group.

              Make the morning of, or night before. And if there's a grill at your tailgate, you could place the finished rolls in disposable aluminum pan cover with foil to be warmed a few minutes before serving at the party.

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