Egg and Sausage Flatbread

Raise your antenna and begin a slow clap! This is a Southern agenda where flavors comingle. Boom…for breakfast, brunch, lunch, or dinner.

1 sheet Phyllo Dough Pastry, thawed overnight in refrigerator
3 Tbs Everything Bagel Seasoning
1 egg beaten
2 Tbs room temperature light vegetable cream cheese
1 cup grated cheddar cheese
1/2 cup grated Gruyere cheese
6 oz spicy sausage
1/2 sweet onion, chopped
Fresh tomatoes, sautéed
4 poached eggs
1 Tbs honey, for drizzling
Chives for garnish

Preheat oven to 400°.
Brown sausage and onion together until cooked through.
Drain on paper towel.
Fold all edges of pastry over 1/2 inch to form rimmed edge. 
Brush with egg.
Sprinkle with seasoning, and press to embed.
Spread cream cheese across pastry.
Sprinkle with cheddar cheese.
Top the cheese with sausage and onion mixture.
Top this with sautéed tomatoes.
Bake 12 to 15 minutes until browned.
While that’s cooking, poach the eggs.
Remove the flatbread, top with eggs, and sprinkle with Gruyere.
Bake in oven for 5 more minutes until cheese is melted.
Drizzle with honey.
Garnish with chives and serve!

*Author’s Note: the don prefers scrambled eggs to poached eggs. So you will notice in one of the photos above that I used poached eggs on one half of the flatbread, and scrambled eggs on the other half. Feel free to mix it up in any manner that you desire!

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