The early bird gets the worm (and the breakfast casserole): Tailgating recipes for Ole Miss vs. University of Georgia

Posted on Sep 23 2016 - 8:01am by Lana Ferguson

To some fans, waking up to Grove before an 11 a.m. ball game can be difficult, but these breakfast-inspired recipes will help get your fellow tailgaters up and at ’em. All of these dishes pair well with bloody marys and mimosas if you are of age. Go breakfast and go Rebs!

Fruit and Doughnut Shish Kabobs

Tailgating in the Grove is all about the presentation. This recipe takes a few simple (but yummy) foods, pairs them together and dresses them up. I use my favorite fruits, whatever is on sale at the store or fruits that are in season. If the fruit is edible, it’s shish-kabob-able.

2 bags doughnut holes (You can use any flavor and brand you like. I use the glazed variety, but chocolate or powdered sugar-covered doughnut holes would work just as well. If you really want to add some flair, you could even get a variety pack. There are about 16 doughnut holes to a pack.)

1 package strawberries, washed and cut into halves

1 pound grapes, washed

1 package of wooden skewers

Alternating between the three ingredients, stab the food in its center and slide it to the opposite end of the skewer until the skewer is full. Starting and ending with a doughnut hole on each end will help keep the other foods secure. For example, slide on a doughnut hole, then a strawberry, then a grape, then another doughnut hole, a strawberry, a grape and then finish the skewer with a final doughnut hole.

Savory Breakfast Monkey Bread

Sweet and sugary monkey bread is a classic, but Rebel fans need something a little heavier to sustain them throughout the game and fuel them to cheer on the Landshark defense. This dish combines some trademark breakfast foods and allows you to eat them with your fingers. This is everyone’s favorite way to eat, am I right?

1 16-ounce can of refrigerated biscuits

4 tablespoons butter

6 eggs, scrambled

1/2 pound of bacon, cooked and chopped

1 cup shredded cheddar cheese

Salt and pepper to taste

Preheat the oven to 350F. Cook both the eggs and bacon and set aside. Remove the biscuits from their packaging and cut into sixths. Try to keep the pieces as equal in size as possible. Melt butter in a medium bowl. Mix the cut biscuits into the butter until they are evenly coated. Add the bacon, eggs, cheese, salt and pepper to the bowl and stir.

Pour the mixture into a greased bundt pan. Bake in the oven for about 30 minutes. Once the edges are golden, remove from the oven and allow to cool for at least 10 to 15 minutes. Once the monkey bread is cool, use a knife or spatula to loosen the edges. Press a large plate to the monkey bread and flip the pan over onto the plate so the monkey bread slides out.


Cheesy Hash Brown Casserole

If Southerners do anything well, it’s casseroles. And what’s a breakfast without a nice, starchy potato dish? Even better, here’s one with cheese. Layer on the comfort food deliciousness.

2 pounds of frozen hash browns, thawed

1 stick of butter, melted

Salt and pepper to taste

1/2 of a medium yellow onion, chopped and sautéed

1 (10 3/4 ounce) can of cream of chicken soup

2 cups shredded cheddar cheese

1/2 cup butter, melted

2 cups crushed Ritz crackers

Preheat oven to 350F. In a large bowl, combine the first four ingredients and blend well. Mix in the soup and sour cream, then the cheese. Once all of the ingredients are incorporated, pour the mixture into a greased 9-by-13 inch baking dish. Mix the last two ingredients in a clean bowl and sprinkle over the casserole. Bake uncovered in the oven for 50 to 60 minutes until the crackers and edges are golden brown. Serve hot. 

-Lana Ferguson