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  •   Breakfast Bites
  • 1 Tbsp. canola oil
  • 1 oz. minced white onions
  • 3/4 oz. unsalted butter
  • 1-3/4 oz. all-purpose flour
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1 lb. whole milk
  • 6 oz. scrambled eggs
  • 8 oz. cooked pork sausage, drained
  •   RITZ Coating
  • 5-3/4 oz. all-purpose flour, divided
  • 1/2 tsp. garlic powder
  • 1/4 tsp. dried sage leaves
  • 1/4 tsp. kosher salt
  • 3 oz. RITZ Crushed Crackers
  •   Garnish
  • 1 tsp. minced fresh oregano
  • 1 tsp. minced fresh rosemary


Nutritional facts are based on a single serving
Calories 250
Total fat 14g
Saturated fat 5g
Trans fat 0.5g
Cholesterol 70mg
Sodium 350mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 3g
Protein 9g
Calcium 8%DV
Iron 8%DV


    Breakfast Bites:
  1. Heat  a heavy-gauge pot on medium heat. Add oil and onions; sweat until onions are translucent. Stir in butter until melted. Whisk in flour, salt, and pepper, then gradually whisk in milk. Simmer, uncovered, 35 to 40 min. or until thickened and no starchy taste is present. Remove from heat and chill over an ice bath.
  2. Stir  eggs and sausage into cooled sauce mixture; spread onto sheet pan. Refrigerate at least 1 hour or until chilled.
  3. Shape  the chilled mixture into 1/2-oz. balls using a #40 scoop.
  4. RITZ Coating:
  5. Combine  4 oz. flour, garlic powder, sage and salt in a shallow container. Combine RITZ Crushed Crackers and remaining 1.75 oz. flour in a separate container.
  6. Coat  each sausage ball in flour mixture, then dip in water; repeat. Dip each in water again, then roll in RITZ mixture.
  7. Fry  in 350°F deep fryer 2 to 3 min. or until golden brown and hot in center; drain. Plate 2 Breakfast Bites per serving, garnished with a sprinkle of oregano and rosemary.
  8. TIP:

    To prepare using the oven, bake Breakfast Bites on a sheet pan in 400°F standard oven 8 to 10 min. or until golden brown and hot in center.

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