INGREDIENTS
1 pound Wampler’s mild small-batch premium sausage
½ cup onion, small dice
½ cup bell peppers, small dice
1 teaspoon garlic, minced
1 teaspoon Red Eye Coffee Spice Rub (see recipe below)
2 tablespoons all-purpose flour
1 tablespoon butter, unsalted
8 ounces Cattle Dog Coffee Roasters Guatemala Full City coffee, brewed
2 ounces milk
6 eggs
1 teaspoon Red Eye Coffee Spice Rub
4 ounces milk
1 package refrigerated flatbread European bakery-style dough, extra thin and crispy
1 cup Colby Jack cheese, shredded
1 tablespoon salt
2 tablespoons Cattle Dog Coffee Roasters Guatemala coffee grinds, fine
1 tablespoon garlic powder
1 tablespoon black pepper
½ tablespoon coriander, ground
½ tablespoon onion powder
½ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon ginger, ground
¼ teaspoon, nutmeg
¼ teaspoon lemon peel
INSTRUCTIONS
In a skillet over medium heat, cook and brown sausage. Remove from skillet. Set aside to drain and cool. Reserve sausage fat. In the same skillet over medium heat, add onion, garlic, and bell peppers. Cook until onions are translucent. Remove and set aside. To the skillet over medium heat, add the reserved sausage fat and the butter to start making the red-eyed gravy. Melt butter. Add flour and cook to the blond roux. Add brewed coffee and 2 ounces of milk. Cook until thick. Season with Red Eye Coffee Spice rub. Reserve in a bowl. To skillet over medium heat, add sausage. Add about half of the gravy. Cook until all the sausage is coated. Let the gravy thicken. Add remaining gravy if the sausage needs more gravy to be coated. Cool to room temperature. In a mixing bowl, add eggs and 4 ounces of milk. Whisk. In a skillet over medium heat, add eggs. Cook to make scrambled eggs. Season with red-eye coffee spice rub. Remove from heat. Cool. In a bowl, mix sausage and onions/peppers. Add cooked eggs. Mix gently. On a sheet pan lined with parchment paper, roll out flatbread dough. Down the center, place a row of the sausage egg mixture, leaving about 3 inches on each side. Cut 2-inch-wide dough strips on each side of the dough. Braid the dough over the top. With a basting brush, apply vegetable oil. Sprinkle with red-eye coffee spice rub. In a preheated 400 degrees F oven, bake the braid for about 20 minutes until golden. Let rest for 10 minutes. Serve. Red Eye Coffee Spice Rub\nIn a bowl, mix all dry ingredients. Store the remaining rub in an air-tight container.