I’m embarrassed to say that when it comes to eggs, I’ve always been a basic kind of girl.  I didn’t care where they came from, what color they were, or how their mother lived..lol.  But little did I know that I was depriving myself of something amazing in the egg-world, and all I can say is thanks to Vital Farms, I’ve changed my egg ways.

Until you get a taste of what a high quality, pasture-raised, organic, fresh egg tastes like, you’re missing out..that I promise you.  Check out this incredible brand and see for yourself, then go get some of their eggs and taste the difference.

“Our story begins back in 2007. Recently returned from life on the ocean wave, Matt and Catherine wanted to get back in touch with their roots.

Matt had raised chickens in his youth, and it didn’t take much to convince Catherine to give farming a go. With a small piece of land in Austin and a bucket of good intentions, Matt and Catherine started raising their first flock of 50 rescued, organic laying hens.
cover-shot

They were soon selling to Farmers’ Markets around Austin, and were quickly discovered by Whole Foods’ wonderful local foragers, who started selling the newly branded ‘Vital Farms’ Pasture-raised Organic Eggs in the Midwest region in late 2008, and three others by spring of 2009.
In that moment, Matt saw the opportunity to do something more than sell eggs to a few stores – with a little push and the help of a Whole Foods Market Southwest region Local Producer Loan, Vital could turn a backyard pastime into a transformational business. No one had ever taken what everyone assumed was an unscalable pastured farming model and create a sustainable company and farming community that could work nationwide.
When Matt met Jason in 2009, it was the catalyst that Vital Farms needed. Bringing a business experience that dovetailed perfectly with Matt and Catherine, and a passion for ethical and conscious business, Jason’s arrival heralded a new chapter for Vital Farms.

One by one, Vital Farms started to supply pastured eggs to hundreds of grocery stores and restaurants from California to Maine, and worked hard with new farmers around the country to create the highest level of quality and accountability on their farms.
Now in partnership with around 90 independent small family farmers, Vital Farms offers an authentic pasture-raised product setting the national standard for the animal welfare of laying hens.”

Check out Vital Farms all across social media as well:

FACEBOOK > TWITTER > YOUTUBE

The post ~Vital Farms Pasture-Raised EGGS! first appeared on Oh Bite It.

Do you have any Thanksgiving leftovers still hanging around?

Do you suffer from “Idon’tknowhowtojudgetherightamountoffoodforacrowd-itis” ?

Do you typically have about 10-12 guests over for dinner, yet insist on cooking for 50?

If you answered yes to any of those questions, then you’ll want to stick around… this recipe could be for you!  Especially if you’re sick and tired of the typical re-do/re-use abuse of day old food fare.

We need something original and delicious to breath new life into that old grub, and I think I might have just the thing?!

I took yesterday’s stuffing and turned it into today’s gourmet breakfast!

That’s right, I waffleized that stuffing and topped it with a perfectly poached egg..BOOM~  breakfast is served!  A little Hollandaise drizzled on the top would be nice…dontcha think? 🙂

~Good morning to you, and goodbye to those leftovers! 🙂

What you’ll need:

The Waffles:

2 cups of stuffing

1 egg

The Topping:

poached/fried eggs for the top..one per each stack of stuffing waffles

black pepper to taste..or any other toppings you’d like!

Directions:

Mix the stuffing with one beaten egg until well combined.

Place the stuffing into your waffle iron and cook until firm and golden…

Now stack up those waffles, and place a poached or fried egg right on top!  *If you’re making a big batch and/or not serving them right away~  put the waffles on a sheet pan in a low oven (200-250 degrees) to stay warm and toasty until you’re ready to serve.

Serve warm!  ~Enjoy! 🙂

The post ~Breakfast Stuffing Waffles! first appeared on Oh Bite It.

Sometimes it’s fun to take a super fancy, usually time consuming meal and turn it into an easy, every day, yet still incredible version of the original!  And that’s what I did here!

When I think eggs Benedict, I think of a pinky in the air, napkin on the lap, candle lit, champagne poured experience.  But in reality, ain’t nobody got time for that (except for the champagne…we all got time for that!) haha! SO, thanks to Cobblestone Bread Co. for providing top quality bagels that feel and taste like the most snooty of ingredients, I can offer you a five star breakfast with a 1 star amount of effort and stress!

I mean, just look at this beautiful Benedict!  In less than 20 minutes, you can impress even the pickiest of guests and then go about your day.  Between the down-home feel and ease of using delicious bagels and quick no muss-no fuss blender style Hollandaise sauce, you’ve got yourself a restaurant quality, healthy breakfast that you can feel good about serving to your loved ones!

Cobblestone Bread Co. is unveiling their latest line of breakfast products, an assortment of bagels and English muffins that come in a variety of flavors.  The quality of Cobblestone Bread Co. Original Bagels  allows you to simplify your life without compromising quality and taste!  In fact, this fresh, tender bagel offers the perfectly balanced bite against the rich Hollandaise sauce and salty Canadian bacon!

~These Bagels are the best Benedict bed EVER!

For the Bagels:

Cobblestone Bread Co. Original Bagels

Canadian bacon, 2 slices per bagel

1 poached egg per bagel

1 tsp. butter melted, for brushing the bagels

Chives for garnish (optional)

For the Hollandaise Sauce:

3 egg yolks (room temperature)

3/4 cup butter, melted

1 tsp. Dijon mustard

1 tbsp. fresh lemon juice

Pinch of cayenne pepper (optional)

A blender OR food processor

Directions:

Separate the bagels in half and lay them out onto a sheet pan, brush them with some melted butter…

Top them with 2 slices of Canadian bacon, if your bacon is thick, cut it…one slice should be enough…

Bake them at 350 degrees for approx. 12 minutes or so, just to get some color on the bacon and toast the bagels a bit.

Make the EASY Hollandaise sauce:

In a blender or food processor, add the lemon juice, egg yolks, mustard, melted butter, and cayenne pepper.  Blend until it’s become slightly thick.  Set aside…]

Poach your eggs…you can do this the traditional way if you’re THAT talented..lol!  OR if you’re “poaching egg impaired” as I am, you can do it my “life hack” way: Get a small glass cup (or mug), add a tbsp. or so of water in it, crack one egg into the water and microwave it for approx. 20 seconds (or until the whites are um..white)  Yeah..that’s it!!

Now simply and gently drizzle out the remaining water and invert a small plate on top of the cup.  Flip out the egg carefully and BOOM…a perfectly poached, beautifully runny egg!  YOU. ARE. WELCOME…HAHA!  🙂

Now, place the egg on top of the Canadian bacon and pour some of the Hollandaise over it.

Garnish with chives or parsley if you’d like~ Lift that pinky and eat up!  If anyone asks, you totally worked all morning on this breakfast…the truth will be our secret!  😉  ~Enjoy!

Take a peek at Kitchen Daily’s “22 Ways To Make Breakfast Exciting Again” slideshow right here >> BREAKFAST!

And be sure to check out Cobblestone Bread Co. and Kitchen Daily across all social networks below:  

Cobblestone Facebook..click right here>> COBBLESTONE BREAD CO.
Cobblestone Instagram..click right here>> Instagram!
Cobblestone Twitter..click right here>> Twitter!
Kitchen Daily on Facebook..click right here >> Kitchen Daily Facebook!
Kitchen Daily on Twitter..click right here >> KD Twitter!
Kitchen Daily on Instagram..click right here >> KD Instagram!
Kitchen Daily on Pinterest..click right here >> KD Pinterest!

Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.

The post ~Bagel's Benedict! first appeared on Oh Bite It.

This may seem a little over the top, and it is.. but we deserve it don’t we?!  YES~~  We DO!

This is just a method, but I think it’s the Hash Brown Buns that make it totally amazing!  For the Hash Brown Buns there is a teeny tiny little “recipe”~ ..if you want to call it that..lol!

Simply add an egg, and whatever seasonings you like into the defrosted hash browns (about 2 cups of hash browns for one burger), and form them into equal patties.  Grill them up until they’re golden on both sides, and NOW you’re all ready to assemble your beautiful Breakfast Burger!  🙂  ~Enjoy!

The post ~Breakfast Burger with Hash Brown Buns! first appeared on Oh Bite It.

Feast your eyes on everything we know & love about Breakfast, all stuffed lovingly inside a soft & tender Potato!  That’s right, now you can enjoy your Bacon, your Eggs, your Cheese…and anything else you can think of whimsically baked together inside nature’s perfect bowl food>  The Potato!

~Such a cute, unique and fun way to serve up our “most important meal of the day”  …taste with a smile!   🙂

What you’ll need: 

Baked Potatoes…cut in half

Eggs..one per each Potato half…

Bacon…one strip crispy and crumbled per each  Potato half…

Cheese…just a sprinkle over each Potato half..

Reserved Bacon grease..optional…

Salt & Pepper…to taste…

Directions:

Crisp up the Bacon, reserving the grease (optional)

Slice the BAKED Potato in half and scoop out the flesh, leaving a 1/8″ border around the skin. If it’s wobbly, just slice a small, flat bottom to the under-side of the Potato…

Turn the Potato onto its sliced side, and rub it around in some of that reserved Bacon grease. (optional..but GOOD)

Now, place that same side down into some Salt and Pepper, or any seasoning of your choice…

Place the Potato onto a baking pan, making sure that it sits level.  Gently crack an Egg into the Potato, and top it with some Cheese, and some crumbled Bacon.  Bake it at 350 degrees, just until the Egg is to your liking!

Serve it nice and warm….

Watch for smiles…and “Mmmm’s”!  ~Enjoy! : )

The post ~Breakfast Potato Skins! first appeared on Oh Bite It.

Imagine for a moment an entire breakfast, made with hardly any effort, pleasing everyone all at the same time…and you never break a sweat!  No need to imagine…poof>>here you go!  I give to you everything we know and love about an entire breakfast, on one easy to fix and easy to clean sheet pan!

Gone are the days when you have to babysit those hash browns, flip that messy Bacon and worry about temperamental Eggs!  Fill up that sheet pan and go sit back down darn it!  🙂

What you’ll need: (feel free to adjust accordingly for your amount of mouths to feed)

11″x17″ sheet pan

6 Eggs

1 lb of frozen Hash Brown …defrosted

1 lb. semi-crispy Bacon

2 cups of Shredded Cheese..your choice

1/2 cup melted Butter

Salt & Pepper to taste..and any other spices you might like

Directions:

In a LARGE bowl mix together the Hash Browns, Cheese, Butter, and seasonings..mix well~!  Really get in there!

Spread that mixture evenly onto your sheet pan…

Bake it at 375 degrees for approx. 45 minutes, or until it’s done to your liking…

Leave the oven on, and gently push into the Hash Browns, creating a well.  Make as many wells as you like, place a few strips of the par-cooked Bacon into each well, and then crack an Egg onto each “Bacon Bed”…

Put it back into the oven, just until the Eggs are the way you like them…

Cut out single portions and call your troops to the table…

If they’re not already there with forks in hand…

If you have a crazy-hungry crowd, make sure and grab some for you…

Grab a napkin…

Dig in!  ~Enjoy! 🙂

The post ~Sheet Pan Breakfast Bake! first appeared on Oh Bite It.

Oh my WOW!  I’m not sure if there’s anything quite as comforting as biscuits & gravy, other than maybe buttered biscuits & gravy with tons of little gravy boats built right inside the entire biscuit!  Yeah, that’s right!!  Every bite is bursting with gravy goodness thanks to the ‘waffle effect’!

“Waffle Effect” meaning:  When deliciousness gets trapped inside each square, making every bite better than the last!  🙂

I could tell you how easy and impressive these are to make and serve.  I could tell you that I think a waffle iron makes better biscuits than it does waffles.  I could totally tell you that when the thick, creamy, peppered sausage gravy fills up all of the built-in gravy boats squares, they reach flavor levels that no other biscuits & gravy have ever seen…lol!    But I won’t tell you any of those things, nope..I won’t!  😉

I’m only going to say..try these!  It’s the weekend, why not quietly make these for yourself wake the family up with the smell of biscuit waffles and gravy?!

You may want to do it like this..

OR for sure like this…  🙂

What you’ll need:

1 pkg. Pillsbury Grands Biscuits

1 pkg. Jimmy Dean Sausage

1 packet of Country Gravy Mix

Pepper & butter..optional, but necessary for me!  🙂

Directions:

In a medium sauce pan brown the sausage until it’s fully cooked

Sprinkle in the gravy packet and add the required amount of liquid that it calls for..stir well to remove any lumps and combine!

Pepper that baby up!

Keep it warm and set aside!

For the Waffle Biscuits:

Spray the waffle iron with some non-stick spray!

Add the biscuits directly to the waffle iron and let them cook for about 3 minutes..or until they’re golden.

Add the warm gravy right on top of the biscuit waffles and dig in!  Feel free to gently lay a perfectly fried egg on top just to make them even more awesome!  ~Enjoy! 😉

The post ~Biscuit Waffles..with Sausage Gravy! first appeared on Oh Bite It.