For noon football games, make it easier on yourself and bring your brunch cooked, warm, and ready to eat! Scoop & Score Sausage Dip, recipe page 93, ready in Crock-Pot. Quarterback Scramble takes a sandwich to a new level. Pigskins in a Skillet, Fullback Sausage Strata, Red Zone Sweet Rolls, recipes below. Vietri Melamine White salad and dinner plates, 3 KAF assorted kitchen towels: both courtesy of Kudzu Bakery & Market. Simon Pearce Woodbury pitcher, Calaisio medium rectangular tray, black swirl ice bucket, Two’s Company bamboo octagonal tray, Abigail’s Pretty in Pink napkin: all courtesy of non(e)such.
Football season is in full swing, which means it is time to get your tailgate game on. For afternoon games, grilling can be the way to go for your tailgate fare. Midday games mean an early morning start on the tailgating fun. For these noon games, make it easier on yourself and bring your brunch cooked, warm, and ready to eat.
If the game is at noon, plan to arrive around 9 a.m. That will give you plenty of time to set up, eat, and socialize before the game … and hopefully beat the traffic. Casseroles and breakfast sandwiches that you make ahead and bring with you are easy to serve and eat. Round out the meal with a few snacks and an easy grab-and-go food like sweet rolls.
To keep foods hot on the way to the party, cover them with foil. Poke a few holes in the foil with a toothpick or knife. Wrap the dish in old, clean towels and slide it into a cooler bag. The foil will protect the food, and the holes release steam so the food doesn’t get soggy. The towels and cooler bag provide insulation to keep heat in your food where you want it.
Red Zone Sweet Rolls. Mudpie woven hostess tray, courtesy of Kudzu Bakery & Market. Sferra Celine throw, courtesy of non(e)such. 
Fullback Sausage Strata. Abigail’s Pretty in Pink napkin, courtesy of non(e)such.
Fullback Sausage Strata
Stratas are delicious make-ahead casseroles similar to savory bread pudding. They are made with layers of bread, eggs, milk, and salt and flavored with practically any cheese, meat, or vegetable you can imagine. They are as delicious as they are versatile.
Prep the casserole the day before the game, letting the bread soak in the egg mixture. Bake it in the morning. After the strata comes out of the oven, cover it with foil and wrap the dish in old, clean towels to keep it warm until you get to the tailgate.
2 pounds spicy Italian sausage
1 pound loaf of a good crusty bread or challah, about 8 cups
1 large roasted pepper, chopped into bite sized pieces
16 ounces frozen spinach, defrosted and squeezed dry
2 cups Swiss cheese, shredded
10 eggs
3 cups half-and-half
Salt and pepper, to taste
Break up and brown the sausage in a skillet over medium high heat. Drain the sausage and set it aside. Butter a 9-inch by 13-inch glass pan. Tear or cube the bread into 1-inch chunks. In a mixing bowl, toss the bread with the sausage, spinach, roasted pepper, and half the cheese.
In a separate large bowl, crack the eggs and scramble until thoroughly mixed. Stir in the milk. Add salt and pepper to taste, starting with 1 teaspoon each. Fold the egg mixture into the bread mixture and gently spread it evenly into the glass pan. Sprinkle the remaining cheese on top. Cover the pan and allow the strata to rest several hours or overnight.
Remove the casserole from the fridge 30 minutes before cooking. Preheat the oven to 375 F. Bake for 50 to 60 minutes until a knife inserted in the middle comes out clean. Allow the casserole to set for 10 minutes before serving.
Cook’s Notes:
This recipe is very flexible. Use different types of sausage, vary the vegetables, or change up cheeses. If the vegetables have a high water content, such as mushrooms or zucchini, saute them before adding to the casserole to avoid making it watery.
Whole milk can be used instead of half-and-half, but it should be whole milk. Lower fat milks can produce too much water while baking and may cause the strata to be soggy with excess liquid pooled at the bottom.
Want to freeze it? Cook the strata. Allow it to cool completely. Wrap the casserole in two layers of foil covering the entire dish. When you are ready to serve, unwrap the outer layer of foil. Bake the frozen strata covered for 30 minutes. Remove the foil and bake for another 15 minutes to heat all the way through.
Have leftovers? Cut into single portions, wrap each piece in wax paper, and freeze in plastic freezer bags. When ready to serve, place the wax paper wrapped slice on a microwave safe plate. Depending on the strength of your microwave, heat for 1 to 3 minutes until warmed through.
Quarterback Scramble, recipe below. Two’s Company bamboo octagonal tray, courtesy of non(e)such. Pigskins, recipe below.
Quarterback Scramble
Sandwiches are a tailgate staple – easy to eat with one hand, leaving your other hand free for your beverage. The Quarterback Scramble takes the sandwich to a new level – fluffy scrambled eggs with crispy, salty pancetta on a buttery croissant. Ooh la la!
Scrambling eggs for a crowd can be time consuming with watching over the frying pan and cleaning up. Instead, these creamy eggs are baked in the oven, freeing you to get ready to go.
3 tablespoons butter, melted
4 ounces pancetta, cubed
24 eggs
2 cups extra sharp cheddar cheese, shredded
1½ teaspoons salt, or to taste
1 tablespoon hot sauce (such as Tabasco)
2 teaspoons Dijon mustard
2 cups milk
12 croissants
Butter, softened
Preheat the oven to 350 F. Melt the butter in a glass 9-inch by 13-inch baking dish while the oven is heating. Keep an eye on the butter and remove the pan when it is melted.
Meanwhile, cook the pancetta in a skillet until the fat is rendered and the chunks are crispy. Remove crunchy bits from the pan and set aside. Add 1 to 2 tablespoons of the rendered fat to the butter. Tilt the dish to coat the bottom and sides with the butter.
In a mixing bowl, whisk the eggs until light and fluffy. Stir in the remaining ingredients through milk including the cooked pancetta and pour into the baking dish. Bake eggs for 30 to 35 minutes, stirring every 10 minutes or so until the eggs are set in the middle.
Slice the croissants in half horizontally and spread softened butter on the inside. Toast the croissants cut side up until the butter is melted and the outside of the croissant is crisp.
Divide the eggs evenly between the croissants. Pack them in a pan wrapped with foil as described earlier to keep them warm for the game.
Cook’s Notes:
Get creative: Trade out the pancetta for sausage or bacon. Change cheeses. If you prefer your bacon crispy, add it to the top of the sandwich rather than baking it with the eggs.
Want to keep your eggs vegetarian? Add 1 tablespoon of butter in place of the rendered fat. Instead of meat, add ½ cup fresh herbs or 2 tablespoons dried herbs to the eggs along with about a cup of sauteed vegetables.
Pigskins
Addictive appetizers are welcome at a tailgate party. What is better than sausage for breakfast? Bacon wrapped sausage with a maple syrup glaze! Pick up a pigskin and pop it in your mouth between rounds of cornhole or catch. Air fried or oven-baked, these pigskins will disappear off the plate as soon as they land on the table.
2 (8-ounce) packages of fully cooked breakfast link sausages
12 ounces bacon
4 to 5 tablespoons maple syrup
Black pepper, to taste
Line a small pan with foil. Divide each sausage link in half. Cut the bacon strips in half on the short side. Brush the sausage with maple syrup, then wrap each one with a piece of bacon, securing it with a toothpick. Snug the rolled sausages together in the pan. Brush the tops of the roll with remaining maple syrup. Grind black pepper on top, to taste. Cover and refrigerate for 4 hours or overnight.
Preheat an air fryer to 325 F. Arrange the pigskins in a single layer on a greased air fryer basket. Depending on the size of your air fryer you may need to cook in smaller batches. Bake until the bacon is crisp, 15 to 20 minutes. When they come out, immediately brush with the remaining tablespoon of maple syrup. Give the pigskins a couple of minutes to cool before serving.
Cook’s Notes:
These have two primary ingredients – bacon and sausage. Make sure they are each high quality and delicious on their own. Jones Dairy Farm Golden Sausage (fully cooked) has excellent flavor without the additives.
Make ahead: wrap the sausages the night before and bake in the morning.
You may find it easier to cut the bacon with clean kitchen scissors than a knife.
The pigskins may also be cooked in a regular oven on a greased foil-lined sheet pan at 350 F for 35 to 40 minutes, turning the bites after 20 minutes.
Quarterback Scramble croissant with Pigskins. Vietri Melamine white dinner plate, courtesy of Kudzu Bakery & Market. Le Jacquard Francais orange tea towel, courtesy of non(e)such.
Scoop & Score
Scoop and score without even having to wait for a fumble, bend down, or run. Referees will back you up. This delicious dip tastes like victory in the end zone.
1 pound sausage, spicy or mild
1 (10-ounce) can of Rotel diced tomatoes and green chilies
1 (8-ounce) brick of cream cheese, cubed
Scoop style corn chips
In a large skillet over high heat, cook the sausage until it is no longer pink, breaking it up into small chunks as you stir. Drain the meat and wipe out excess fat from the pan.
Return the pan to medium heat. Add the sausage. Pour in the can of Rotel including all the liquid. Use the sizzling liquid to scrape up any flavor bits stuck to the pan. Finally add the cubes of cream cheese and stir until the cheese is melted.
Serve warm from the pan with a scoop style corn chip or transfer to a Crock-Pot to keep warm and serve with chips later.
Red Zone Sweet Rolls
That feeling that you get when your team is in your opponent’s red zone, when you know your team is about to score … these rolls taste that sweet! Apples, bacon, and cheese, baked up in ready-made dough. Get ready to roll into the game!
2 (8-ounce) cans of refrigerated crescent rolls
¼ cup maple sugar or brown sugar
1 tablespoon all-purpose flour
2 cups apples, diced (about 2 apples)
6 slices bacon, cooked and diced
1 cup sharp cheddar cheese, shredded
Preheat oven to 375 F. Unroll a can of dough on a silicone mat or cutting board. Shape into a 12-inch by 8-inch rectangle, pressing any perforated areas together to form a single sheet of dough. Spread half the apple mixture on the dough, leaving ½-inch of one short side clean. Sprinkle with half the cheddar. Starting on the short side with filling, roll up tightly, pinching the seam together. Repeat with the second can of dough.
With a serrated knife, cut each roll into six slices, about 1¼-inches wide. Line a muffin pan with paper muffin cups (see Cook’s Notes). Arrange slices spiral side up in the muffin cups. Bake for 12 to 14 minutes until sweet rolls are golden and cooked through.
Cook’s Notes:
Use a firm, flavorful baking apple such as Braeburn, Pink Lady, or Fuji.
PaperChef regular muffin cups are the best. They prevent the muffins from sticking to the pan and release cleanly from the food.
Brush the muffin tops with a little maple syrup when they come out of the oven for some extra kick.
Make ahead: The day before cooking the bacon, mix the maple sugar with the flour, dice the apples, and shred the cheddar. Roll and bake the morning of the game, or bake and freeze the muffins up to a month in advance. Wrap the muffins in a foil packet and heat in the oven at 350 F until warmed through.
