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Crevolyn Wiley: Make these three tailgate-proof brunch dishes
Crevolyn Wiley columnist

This past Saturday we surprised our son, Garrett, with a big 30th birthday brunch tailgate party! We had the best time celebrating this birthday milestone with our family and friends. It was the perfect fall day so being outside was so enjoyable. 

Because of an early game time, we decided to do a breakfast menu. I’m going to share a few of the recipes we had in our lineup. All stood the test of transport, reheat and taste. Score on all accounts!

First up is this sausage ball recipe. The cream cheese makes these moist and tender on the inside while still maintaining the crunch on the outside. Oh, these are good. I make these for every tailgate regardless of the time of day and there are never any left. 

Game Day Sausage Balls


  • 1 pound mild sausage, uncooked

  • 1 pound hot sausage, uncooked

  • 2 8-ounce blocks cream cheese

  • 2 ½ cups Bisquick

  • 2 cups shredded cheddar cheese


Preheat oven to 400 degrees. Mix all ingredients until well combined. Roll into 1-inch balls and place on parchment paper-lined baking sheet. Bake for 20-25 minutes or until browned. 

Next up were the breakfast sandwiches. This was a first-time recipe for me but it won’t be the last. In all my years I’ve never cooked eggs this way and let me tell you, this is a game changer. However, learn from my mistake. I sprayed the sheet pan with non-stick spray but the eggs still stuck to the pan and it was a pain to clean the pan. So a word to the wiser-than-me, line the pan with foil or parchment paper before adding the eggs. Also, this is a versatile recipe in that sausage, Canadian bacon or ham could be substituted for the bacon. Vegetables like onions, peppers and mushrooms can be added to the eggs. Avocado would be great on these as well. Mix it up and enjoy!

Breakfast Sandwiches


  • 12 large eggs

  • ½ cup milk

  • Salt and pepper, to taste

  • 1 cup grated mild cheddar cheese

  • 12 slices bacon, cooked crisp

  • 12 English muffins


Preheat oven to 375 degrees. Line a sheet pan with foil or parchment paper. In a large bowl, whisk together the eggs, milk, salt and pepper. Pour the mixture onto the sheet pan. Bake for 12 minutes or until the center is done. Sprinkle with cheese and return to oven just until the cheese melts. Cut the eggs into 24 squares. Place an egg square on the top and bottom of an English muffin and layer the bacon between. Put a toothpick in the center or wrap individually to serve. 

Another family favorite is this breakfast casserole. Our daughter, Emily, has perfected this breakfast casserole over the years and it is a delicious addition to any early morning menu. 

Breakfast Casserole


  • 1 pound sausage; cooked, drained and crumbled

  • 1 8-ounce package refrigerated crescent rolls

  • 2 cups shredded mozzarella cheese

  • 6 eggs, beaten

  • ¾ cup milk

  • ¼ teaspoon each of salt and pepper

  • 1 cup shredded milk cheddar cheese


Preheat oven to 375 degrees. Cook the sausage and set aside. Spray a 9x13 glass baking dish with non-stick cooking spray. Unroll the crescent rolls and place on bottom and slightly up the sides of the baking dish. Bake the rolls for approximately 8 minutes. Remove from oven and spoon the sausage on the crust followed by the mozzarella cheese. Mix the eggs, milk, salt and pepper together in a medium bowl. Pour over the sausage and cheese. Bake for 30 minutes. Sprinkle cheddar cheese on top. Return to the oven for an additional 10 minutes. 

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