Sausage & Egg Breakfast Bites made with RITZ Crackers




  • Breakfast Bites

  • 1 Tbsp.canola oil
  • 1 oz.minced whiteonions
  • ¾ oz.unsalted butter
  • 1¾ oz.all-purpose flour
  • ¼ salt
  • ¼ tsp.ground black pepper
  • 1 lb.whole milk
  • 6 oz.scrambledeggs
  • 8 oz.cooked porksausage, drained

  • RITZ Coating

  • 5¾ oz.all-purpose flour, divided
  • ½ tsp.garlic powder
  • ¼ tsp.dried sage leaves
  • ¼ salt
  • 3 oz.RITZ Crushed Crackers

  • Garnish

  • 1 tsp.mincedfresh oregano
  • 1 tsp.mincedfresh rosemary

Nutrition per serving

Calories250 Total fat14 gSaturated fat5 gTrans fat0.5 gCholesterol70 mgSodium350 mgCarbohydrate22 gDietary fiber1 gTotal Sugars3 gProtein9 gVitamin A4 %DVVitamin C0 %DVCalcium8 %DVIron8 %DV
Breakfast Bites:  

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.

Stir eggs and sausage into cooled sauce mixture; spread onto sheet pan. Refrigerate at least 1 hour or until chilled.

Shape the chilled mixture into 1/2-oz. balls using a #40 scoop.

RITZ Coating:  

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.

Coat each sausage ball in flour mixture, then dip in water; repeat. Dip each in water again, then roll in RITZ mixture.

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.



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.

© Mondelēz International group