Move over egg in the hole, there’s a sweeter, softer bed in town for our eggs to rest their head on.

And yes, by “bed” I’m talking about doughnuts!

Egg in-a-Doughnut Hole to be exact!

Fluffy, sweet, whimsical doughnuts!

Add the perfectly cooked egg, and now you have a super delicious, and incredibly fun breakfast / brunch item, that will have everyone raving!

What you’ll need:

Your fave doughnuts.. I used basic glazed!

Eggs

Instructions:

Place the doughnut in a warm pan, and crack an egg into it~ cook it until the egg is how you like it!

That’s all folks! Enjoy! 🙂

The post ~Egg-in-a-Doughnut Hole! first appeared on Oh Bite It.

I finally did it~  I ‘bombed’ pancakes & sausage, and WOW..what an explosion of deliciousness they were!  These little flavor packed bites of amazing ammo are just waiting to detonate all over your taste buds.

Such a fun way to enjoy a typical pancake and sausage breakfast.  You can literally pop these in your mouth and enjoy all the flavors of an entire morning meal..lol!

You’ve got pancakes, you’ve got sausage, you’ve got drippy, sticky, syrup bursting out of the center with each bite.

~Make a batch of these babies, and jazz up your morning!

What you’ll need for approx. 24 bombs: 

2 cups pancake mix

1 lb. ground sausage..regular or spicy

1 egg

1/4 cup maple syrup ..PLUS 1/2 cup for injecting!

A flavor injector, or decorating tip..to inject the syrup into the bombs.

Directions:

In a large bowl, or food processor, combine the pancake mix, sausage, egg and syrup…

With damp hands, roll out approx. 1″ balls…

Place them on a parchment lined sheet pan and bake them at 400 degrees, for approx. 12-15 minutes, or just until golden and cooked through… Let them cool.

Now inject them with some syrup, this will cause the explosive, sweet & sticky ‘bomb’ effect!..it is optional, but so yummy!

Serve them right away, and watch the mini syrup explosions of yumminess grace your lips!  ~Enjoy! 🙂

The post ~Pancake & Sausage Maple Syrup Bombs! first appeared on Oh Bite It.

Breakfast is an exploration of everything about breakfast and brunch. This celebration of the most popular meal of the day offers engaging stories, essential how-tos, and killer breakfast recipes. Discover exciting new ingredients and the secrets to making Entenmann’s Cake Doughnuts and Taco Bell Crunchwraps at home, among many other dishes.

Learn the origins of scrapple and how to brew barista-level drinks. Based on the popular website ExtraCrispy.com, this book—the perfect gift for anyone who loves all-day-breakfast—is packed with 100 photos, humorous illustrations, and amazing, craveable food.  

The post ~BREAKFAST .. the cookbook! first appeared on Oh Bite It.

Move over doughnuts, bagel holes are coming through! That’s right, we now have doughnut holes to even that delicious playing field!  ..yeah umm, this is only fair. Bagels need their day in the sun.. and today is that day! 🙂

Not to mention that sometimes, ok.. ALL most of the time, we just want to pop a toasty, tender, cream cheese-stuffed, bagel bite into our mouths and continue on like nothing happened! Am I right? .. of course I am lol!  

Go ahead and try to prove me wrong! 🙂

Make LOTS!

What you’ll need:

1 container of Pillsbury Pizza Crust (about 13 oz. if pizza dough) 

water

salt

1 beaten egg

bagel seasoning.. your fave!

Cream cheese: any flavor you like, I used garden veggie, and jalapeno! *AND/OR adding some Smoked Salmon in there would also be SO AMAZING!

A pastry bag with tip OR a filling injector, like THIS ONE 

Directions:

1. Pop open tube of dough and roll it into as many 1″ balls as you can…

Place bagel balls on floured surface, cover with damp paper towel, and let rise another 20 minutes. In the meantime, bring a stockpot of salted water to boil and preheat oven to 450 degrees.

Boil each bagel ball approximately 2 minutes on each side and place on baking sheet lined with wax or parchment paper…

Brush each bagel with the beaten egg and douse in the topping(s) of your choice…

Bake for 15 minutes to produce very soft, chewy bagels; 20 minutes for browner bagels with a crunch, let them cool.

Now, gently fill each bagel hole with the cream cheese! Use a pastry bag, or a filling injector (see above ‘what you’ll need)..

..and DIG IN! ~Enjoy! 🙂

The post ~Bagel Holes! first appeared on Oh Bite It.

Do you enjoy breakfast? Do you enjoy dessert? Do you enjoy state fair-like treats? If you answered yes to any of those questions…then today is your lucky day! 🙂 And…here you go!

Do this and make the kids happy, make the adults happy.., gosh darn it-make YOU happy!

What you’ll need:

Twinkies – one per dog

Breakfast Sausage (FULLY-cooked) – one per dog

Panckae mix .. (make the batter according to your package instructions) You’ll want approx. 1 cup of batter per 4 twinkie corn dogs.

oil for frying

sticks for sticking

sugar for sugaring

self control for, uhhh.. won’t work, never mind! 

Directions:

Gently slice the bottom of each Twinkie, just enough to secure a sausage inside of it. *Make sure NOT to slice all the way through the Twinkie! The sausage will stick out of the bottom, but that’s ok, the batter will cover it!

Once the Twinkies are all sausage-stuffed lol. place them into the freezer, while you heat up the oil to 350 degrees, and prepare your pancake batter according to the box instructions!

Dip each super cold sausage stuffed twinkie into the batter, and coat evenly…

Fry them up one at a time, until they’re evenly golden

Sprinkle them with some sugar, if you’d like…and then add a stick into them for easy, and entertaining eating( optional).

Serve them warm and feel your eyes roll to the back of your head with each bite! ~Enjoy! 🙂

The post ~Twinkie Corn Dogs! first appeared on Oh Bite It.

WOW…talk about some culinary history!  I overheard someone talking about this old-timey recipe and all of a sudden, I remembered an entire conversation that I had with my grandmother years ago, that I probably never would’ve otherwise remembered!

She told me that waaay back in the day, during the depression, food was hard to come by.. and being resourceful in the kitchen was a necessity!  

Bread and Sugar sandwiches were common and so were these Cracker Cakes!  In my opinion,  some of the best dishes came from that time..I’m not sure if it’s the simplicity of the food, or the love cooked into it that makes them so great..but they just are!

After I heard about this, I knew I had to create it, bring it back to life and taste the history for myself.  With such simple ingredients, you’d think it would be bland, tasteless and plain..but honestly..it’s just the opposite.  You really taste pure, and simple flavors..deep, authentic, real flavors.  Flavors of the past, flavors of the heart, appreciation of our present and the great respect we have for all of those who struggled to get us here~  HERE right now~ on a computer, staring at delicious food…comfy, cozy and hopefully well fed!  🙂

Make a batch of these and reminisce …let the kids taste what simple crackers can become, when necessary!  They’ll be able to taste where they came from and appreciate where they are!  🙂

What you’ll need:

2 rows of Saltine Crackers

1 Egg

Water

Splash of Vanilla

Butter

Syrup

Cinnamon or any fruit you might like to add!

Directions:

In a large bowl, crumble up the crackers into chunky crumbs.

Now fill the bowl with water…

and let them soak for about 5 minutes or so…

Strain out all of the water…

Add the egg and Vanilla..and mix it up…

Now you can add Cinnamon, fruit, nuts or anything else you might like~

Butter the griddle between each Cake and cook them up like Pancakes…

Grill them up…

Stack them up.  Drizzle them with some Syrup or Honey.  Taste the history!  ~Enjoy! : )

The post ~Old Fashioned Saltine Cracker Cakes! first appeared on Oh Bite It.

With all of the baking I do around here, you wouldn’t believe the amount of eggs that I go through.. and since I do use a ton, I’m typically always in the market for the cheapest eggs I can find.  So poor quality eggs is really all I’m used to.  Until NOW!

I had the fortunate opportunity to try out these Pete and Gerry’s Organic Eggs, and let me just say, the egg world that I’ve known is no longer in existence.  These eggs have raised the egg bar, and transformed my egg-quality standards forever!

Our Free Range Organic Egg Products

Our free range hens lay organic eggs in Large, Extra-Large and Jumbo sizes. When they’re spring chickens, still new to egg-laying, they also will lay some Medium sized eggs.

Pete and Gerry’s Organic Eggs are sold in supermarkets and other food stores, in dozens, half dozens, liquid egg whites and now new Hard Boiled, Peeled and Ready to Eat packs.

All our Products Are:

• CERTIFIED HUMANE FREE RANGE*
• USDA CERTIFIED ORGANIC
• NO PESTICIDES
• NO ADDED HORMONES
• NO ANTIBIOTICS
• NO GMOs

*our liquid egg whites product is Certified Humane Cage Free and is in the process of being converted over to free range.

Now for the Sausage & Biscuit Eggs Benedict recipe!

What you’ll need for 4 servings:

Biscuits.. your choice 

4 Pete and Gerry’s Organic Eggs

4 sausage patties OR cooked and crumbled sausage

2 cups of prepared hollandaise sauce 

Directions (basically just assembly):

Bake up OR make up your biscuits, cook up the sausage, and top it with an egg and some rich and decadent hollandaise sauce.. the addition of the sausage makes this otherwise ordinary dish.. extraordinary!

And the eggs.. OMG .. these eggs are beyond incredible!

Give them a try, and dig in!  ~Enjoy!  🙂

The post ~Sausage & Biscuit Eggs Benedict.. made with Pete and Gerry’s Organic Eggs! first appeared on Oh Bite It.

Where, oh where do I begin?  

Get comfy friends, between this to-die-for recipe, and the incredible, Italian handcrafted Lagostina Lasagnera cookware that made it possible.. there’s a lot to chat about.  And you’re not going to want to miss a thing.. trust me!  🙂  Let’s just say… one of these top-quality ‘Lasagnera’ pans, sold in Williams-Sonoma a ($199.00 value) will be one of yours.. so get ready.

Let’s start with this cookware.. and end with the recipe, shall we?!  Okay.  

I’m sure most of you are well aware of Lagostina!  If not, let me just say that when you think of the definition of quality cookware, ..this time-tested brand far exceeds that definition!  Check this out (YES, you’re looking at a hand crafted cherry wood lid) :

    Hand crafted in Italy

·         14” x 8.5” Lasagna pan made of 18/10 stainless steel

·         Cherry wood & stainless steel lid features double wall construction

·         Aethetically pleaseing to move from oven to table serving

·         Ergonomic and elegant cast stainless handles

Found at Williams-Sonoma right here >> Lagostina Heritage Lasagnera!

This recipe seriously wouldn’t have been possible without the exceptional quality of Lagostina. I’m talking about sticky syrup, baked sugar, and melty cheese.. ALL TOGETHER in one pan.  And let me just say.. after baking, serving, and cooling off, ..not ONE spot of stickiness remained… washing it clean took 2 minutes, and was effortless.  This isn’t just cookware, it’s a work of art, bling for your kitchen.  From oven to table, class meets function and beauty meets practicality in one deliciously incredible culinary collision.

Now for the recipe:

I really wanted to put this cookware to the test, so I combined all of our typical sticky snacking food nightmares (syrup, sugar, & cheese) into what turned out to be an absolutely amazing dish.  This ‘Lasagnera’ pan is so versatile that it can be used for both classic Italian dishes as well as non-traditional fare as well.  From savory to sweet, there’s no amount of creativity that this pan can’t bring to life.  As proven here, with this savory/sweet oh-so-succulent one pan wonder!

Each buttery biscuit is stuffed with seasoned sausage, creamy cinnamon-swirled cream cheese, and melty mountains of mozzarella.  Oh Lawd.  We’re not done, nope!  As if that wasn’t enough, I drizzled the whole shebang with buttery syrup and generous cinnamon sugar sprinkles.  

Sink down deep between the warm, fluffy, buttery biscuit layers to find savory sausage, melty mozzarella, and creamy cheese.. HEAVEN on a plate!

Everything we know and love about classic french toast flavors, have been taken to levels never seen before!  You’re one pan, 15 minutes, and only a small handful of ingredients away from this epic goodness.  

What you’ll need:

2 cans of pillsbury grands flaky layers biscuits (8 count).. you will have a few left over

2 – (8 count) boxes of Jimmy Dean FULLY COOKED sausage patties.. you will have a few left over

1 lb. block of soft mozzarella

1 – 8 oz. block of cream cheese.. room temp.

1/2 cup cinnamon/sugar mixed to taste

1 stick butter.. melted with 1/2 cup of syrup

Directions:

In a small bowl, combine the melted butter with the syrup…

in another small bowl, mix the cream cheese with the cinnamon, just until it’s swirled…

..and pour a small amount into the bottom of the pan, spreading it evenly just to coat.  RESERVE THE REST OF THE BUTTER!

Split each biscuit gently with your fingers, and carefully spread an even layer of the cream cheese onto the bottom half…

Top it with one sausage patty…

Slice the mozzarella into approx. 1/8″ thick slices…

And a add a slice of 2 of mozzarella on top of the sausage…

Place the top half of the biscuit onto the cheese, and place them into the pan…

Bake uncovered at 350 degrees for approx. 8-10 minutes, or until the tops are slightly golden, then remove and drizzle the reserved butter/syrup mixture all over the tops….

Now cover, and continue to bake for another 8 minutes or so, until the biscuits are fully cooked, and the cheese is melted.  ***(keep in mind, the bottom half of the biscuit will never be as dry and fluffy as the top half… if this bothers you, simply omit the bottom half of the biscuit from the recipe.)***

While they’re warm, sprinkle the tops with some cinnamon/sugar …optional.

Serve nice and hot…

…with a drizzle of syrup just to drive home that authentic french toast experience!  ~Enjoy! 🙂

FOR A CHANCE TO WIN ONE OF THESE AMAZING, BEAUTIFUL PANS..  follow Lagostina on social media right here, and comment below ” I followed ”  >>

LAGOSTINA ON FACEBOOK > LAGOSTINA ON INSTAGRAM > LAGOSTINA ON YOUTUBE > LAGOSTINA ON PINTEREST

.. THAT’S IT!  One of you will be the chosen winner by Sunday, OCTOBER 1, 2017!  **GOOD LUCK!

*I received one Lagostina pan in exchange for this post .. all opinions are my own.

The post ~Stuffed French Toast Biscuit Bake — featuring the Lagostina Lasagnera pan! first appeared on Oh Bite It.

***YOU CAN SCROLL TO THE BOTTOM OF THIS PAGE FOR CONTEST INSTRUCTIONS IF YOU’D LIKE!***

OMGOSH!!  Happy National Breakfast MONTH!  That’s right~ the entire month of September is dedicated to the “most important meal of the day”..BREAKFAST!  

And thanks to the incredibly delicious & nutritious KRUSTEAZ Protein Buttermilk Pancakes, we are celebrating in style around here!

Just when you thought you’ve seen every single breakfast recipe/idea known to mankind.. like a bolt of delicious lightening, I get this idea sent to me from only God knows where, and now .. behold: PANCAKE ENCHILADAS! 

Yes, it’s true!  I’ve taken pancakes to levels off the charts, and that morning meal will never be the same.  

Imagine, if you will, a magical land far, far, away.. where unicorns run free, the kids let you sleep in, your boyfriend puts the toilet seat down,, AND pancakes are snuggling succulent sausage links, inside layer upon layer of cinnamony, cream cheesy, mascarpone-filled/mozzarella-topped gloriously gooey, melty goodness.  Can you see it?  

Well, of course you can.. because here it is!  It’s real, and it’s spectacular!

What you’ll need:

A 2.6L oven-safe glass dish

1 – 20 oz. box of KRUSTEAZ Protein Pancake Mix.. Or reg. pancake mix will work as well.

2 (12 count) boxes of FULLY COOKED sausage links (Maple or Original)

The SAUCE & Toppings:

2 – 8 oz. containers of soft (room temp.) Cream Cheese.. if available, Brown Sugar Cinnamon flavor is great!

1 – 8 oz. container of Mascarpone cheese

1 – 1 lb. block of soft Mozzarella cheese

1/4 cup cream (approx amount)

1 dash of cinnamon.. to taste

Maple syrup for topping!

Directions:

In a food processor, or blender add the cream cheese, mascarpone, cream, and dash of cinnamon…

blend until thick… Set aside!

Using the whole box of pancake mix, mix up the batter (according to the box instructions).

Make 12 (6″) pancakes and cut them evenly in half…

Roll up one sausage link inside each pancake half…

Place 6 of the pancake rolls, seam-side down, in the bottom of the dish,,,

Now, top them with a generous layer of the cream cheese mixture…

Top that with an even layer of mozzarella slices, and another dash of cinnamon…

Repeat that process for one more layer..

Making sure to top the whole shebang with the remaining mozzarella, and another dash of cinnamon…

Bake it at 350 degrees for approx. 30-45 minutes, OR until it’s HOT, GOLDEN & BUBBLY!

Serve it up nice and warm…

And then do what comes naturally~  like, uhh.. DIG IN!  ~Enjoy!  🙂

And NOW for your AMAZING GIVEAWAY!

ALL of this pancake goodness can be yours~  it’s TRUE!!  Just look at this prize package!

Simply Go over to the “Oh, Bite It Facebook Page right HERE > OBI >> And follow the simple instructions on this KRUSTEAZ CONTEST POST! If you don’t have facebook, simply leave a comment here, and you will be entered to win! ~THAT’S IT!  🙂

**One of you will be chosen as the winner, one week from today on Sunday, September 10, 2017!!  GOOD LUCK!

And be sure to follow KRUSTEZ all across social as well.. and share the delicious LOVE!

FACEBOOK > TWITTER > YOUTUBE > INSTAGRAM > PINTEREST

*This was a compensated post, however all opinions are my own.

The post ~Pancake Enchiladas! … by KRUSTEAZ! first appeared on Oh Bite It.

Mother’s Day is upon us and we all know what that means, yep..Mom gets the well-deserved star treatment!  It wouldn’t be the star treatment if it didn’t include some sort of delicious delights right??  Delicious delights that she didn’t have to make and serve herself lol.

And when I say “star treatment”..I’m talking actually about “5 Star Treatment” in the form of a succulent and satisfying breakfast, or better yet.. brunch, so mom can sleep a little longer because..SLEEP!

Just like mom, you want everything you give her to be amazing, and that’s where Lucky Leaf comes in.  Thanks to the ease, quality and simplicity of Lucky Leaf Fruit Filling and Topping, you can whip up these wonderful waffles in a matter of minutes, and have mom feeling deliciously loved.

Each waffle is loaded with blueberries, and sweet, rich, Blueberry Lucky Leaf Fruit Topping.. all balanced out with the subtle, rich, and savory flavors of sour cream.  The sour cream takes these babies over the top and will make you the MVP of Mom’s Day!

What you’ll need for approx. 1 dozen waffles:

1 – 21 oz. can of Blueberry Lucky Leaf Fruit Filling & Topping

3 cups of waffle mix (you’ll prepare according to your box instructions)

1/4 cup sour cream

1 cup fresh/frozen blueberries for topping

syrup for topping

powdered sugar for topping

A waffle iron

Directions:

In a large bowl, combine the waffle batter (prepared according to your box instructions)  with the sour cream.  Swirl in 1/2 cup of the Blueberry Fruit Filling…

Add the batter to the waffle maker, and gently swirl in 1 tsp. of the Blueberry Fruit Filling, and cook up your waffles…

Plate them warm with a sprinkling of powdered sugar…and some blueberries on top!

Serve them to your happy and very LOVED Mom!  ~Enjoy! 🙂

Be sure to follow Lucky Leaf all across social, and share that sweet LOVE!

FACEBOOK > PINTEREST > TWITTTER > YOUTUBE 

*This is a sponsored post, however, all opinions are my own

The post ~Blueberry Sour Cream Waffles! first appeared on Oh Bite It.