Tailgate Breakfast Bread

Nothing screams fall is here quite like tailgating! If you are going to get the best seat in town, we know you have to get there early. We created a scrumptious Tailgate Breakfast Bread recipe for all those hardcore fans out there whose game day starts in the morning. Take this recipe to your next tailgate!


Preheat your oven to 425°F and line a baking sheet with parchment paper.

Spread the hash browns out on the baking sheet and bake until golden they are brown and crisp, about 25 minutes.

Remove the hash browns from the oven and allow them to cool.

Leave the oven on and lower it to 400°F to bake the bread.

While the hash browns are baking, heat the sausage in a large skillet over medium heat.

Stir it while cooking to break up the sausage, causing it to become crumbly. Cook until it is browned, about 8 minutes.

Transfer the sausage to a bowl lined with Best Choice Paper Towels, allowing the remaining grease to drain and the sausage to cool.

Cook the bacon in the same skillet over medium heat, about 8 minutes total.

Once cooked, move the bacon to a plate lined with Best Choice Paper Towels, allowing the remaining grease to drain and the bacon to cool.

Once the bacon is cooled, crumble it into 1/2 inch pieces.

Cover 4 of the eggs with water in a small saucepan and bring the pan to a boil over high heat.

Cover the pan with a lid, remove it from the heat, and let the eggs sit in the hot water for 6 minutes.

Take the lid off the pan, drain the water, transfer the eggs to the ice water, and let them sit for 3 minutes.

Drain the water and peel the eggs by tapping them on the side of bowl until the shell is easy to remove. Then quarter each egg lengthwise.

On a lightly floured surface, roll the dough into a 20 x 14-inch rectangle.

Starting from one of the shorter ends, spread the shredded cheese evenly over half of the dough, leaving an inch border on all sides.

Scatter the sausage, bacon, and hash browns evenly over the cheese.

Arrange all the egg quarters, yolk up, along the same short side of the dough.

Work from this short side and tightly roll the dough up into a log. Pinch the open seams together to seal the dough.

Using the same baking sheet as before, on a new piece of parchment paper, place the log onto the sheet seam side down.

Beat the remaining egg and brush all exposed sides of the dough log with the egg wash.

Bake until the bread is golden brown all over, about 40 minutes.

Let the bread cool for 10 minutes, then slice and serve warm with Best Choice Ketchup or Best Choice Louisiana Hot Sauce.

Or cool the bread completely and store it in the fridge to be enjoyed at the tailgate.

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