Greyhound Tavern, just five minutes from the Ohio-Kentucky border in Fort Mitchell, serves quintessential country cookin' in an all-you-can-eat buffet style for Sunday brunch. Options include down-home delights such as biscuits and gravy, fried chicken (a Greyhound Tavern specialty), mashed potatoes, sausage links, goetta, macaroni and cheese, French toast sticks, a melange of desserts and many more.
A different meat — usually pit ham, pork roast, beef roast or turkey — is featured each week. Occasionally, you might even find chicken and dumplings. At just $13.50 for adults, $8.95 for children ages 4-10 and free for kids 3 and under, you can't beat the value.

Kathy Marsh has worked at Greyhound Tavern for 18 years and runs Sunday brunch. She personally prepares my favorite item: the sausage and egg casserole. While I'm not usually a huge fan of sausage or eggs, their combination in this recipe is phenomenal. Marsh begins building this savory dish on Saturday night by layering croutons, grated cheddar cheese, ground sausage, and a creamy mixture of eggs, milk and mustard seed, and then lets it stand overnight. Sunday morning, she tops it with thinly sliced mushrooms and a sauce made with cream of mushroom soup and milk, then she bakes it in the oven for an hour and a half. The result is a fabulously fluffy egg concoction that is something to write home about.

Brunch is served from 10 a.m. to 2 p.m. each Sunday.