Chef Mario Batali (center) knows cooking and eating well is half the fun of NASCAR tailgating! Credit: Contributed photo

Mario does... breakfast!

Waking up at the track is a wondrous experience, full of promise for what will no doubt be another glorious day of thrilling racing. But it also means another round of cooking. Starting, of course, with breakfast.

While the temptation may be to open a box of cereal and set it out on the table with a quart of milk (which, come to think of it, you may want to do for all the meals that day) with a little extra effort and some nifty kitchen maneuvers, you can make a killer breakfast for your crew that will keep them chipper and upbeat, which is a good thing, especially if it's your third day at the track and the RV head is starting to get a little funky.

Breakfast tips:

• These recipes are designed to be cooked in one pan, which makes clean up a little less of an issue. Maybe this is the meal where you give the kids a pass on doing dishes -- save it for dinner, when there's a lot more to do.

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• You can get a lot of the ingredients prepped the day before for making omelets and my Sausage and Cheese Scrambler. Chop the veggies and grate the cheese, storing them in plastic containers. That way you can set up like one of those omelet guys on the cruise ships and bang out the eggs with great alacrity. And fast, too.

• Always let the pan get hot before adding the eggs, allowing the eggs to set a bit. If the pan isn't hot, the eggs will stick to the bottom. If you want to cook the eggs slowm you need to add more butter than usual to keep the eggs essentially floating above the pan. Then you can cook them over medium-low heat while stirring continuously.

• If the pan has a lot of egg stuck on the bottom after cooking, soak it in water for a an hour or so. This will make clean up a whole lot easier.

• Have the coffee set up the night before. That way you have one less thing to worry about and can just hit the switch the next morning.

• Don't worry if your crew isn't effusive with their gratitude for your morning culinary efforts. They may have to wake up a bit before being able to express their true feelings.

Here are a pair of great breakfast treats:

These spicy guys will wake you up in more ways than one. The other great thing about this dish is that it Serves well at room temp so there is no rushing around like catch can guy when the eggs are finished. They can just sit on the table till everyone is ready to eat. Serves 4

- 4 tablespoon extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 6 cloves garlic, thinly sliced
- 4 jalapeño peppers, seeded and cut into 1/4 inch dice
- 1 teaspoon hot chile flakes
- 3 cups basic tomato sauce
- 8 farm fresh eggs
- 1/4 cup grated Parmigiano Reggiano or Pecorino

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• Place a skillet, preferably cast iron, on the grill over medium-high heat. Add the oil and heat until just smoking. Add the chopped onion, garlic, jalapeños and chili flakes and cook until softened and light brown, about 7 minutes.

• Add the tomato sauce and bring to a boil. Immediately lower the heat to a simmer and carefully crack the eggs one by one into the tomato sauce.

• Cook until as set as desired. I like it when the whites set but the yolks are still quite runny, about 5-6 minutes.

• Remove the pan from the heat and sprinkle with cheese. Allow to cool 3-4 minutes before serving.

After three days in the RV, it's likely your crew has made some adjustments in its expectations for grooming and attire. This hearty breakfast takes that attitude into account. It may not look pretty, but it sure is tasty and, since you cook it all in one pan, it's a snap to prepare. Serves 6

- 12 eggs, beaten
- 1 cup grated sharp Cheddar
- 1/4 cup chopped fresh basil or1 tablespoon dried
- 1/2 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, stemmed, seeded, and thinly sliced
- 8 ounces white mushrooms, thinly sliced
- 3/4 pound smoked sausage, cut into 1/2 inch slices

• Beat the eggs in a medium bowl. Add the cheese and basil, stir to combine, and set aside.

• Place a large skillet, preferably cast iron, on the grill over a medium-hot fire. Add the olive oil and the onions, red bell pepper, and mushrooms and cook, stirring regularly, until the vegetables soften, about 6 minutes. Add the sausage slices and cook two minutes more.

• Add the egg mixture and cook, stirring continuously, until they are just cooked through.

• Serve immediately.

Note: 6 ounces drained canned mushrooms and 4 ounces jarred roasted peppers can be substituted for the fresh mushrooms and red bell pepper. Diced ham can be substituted for the smoked sausage.

Mario Batali is a renowned chef, restauranteur, television personality, and author of several cookbooks, including Mario Tailgates NASCAR Style, which is now available from Sporting News. Click here to buy the book.