Nutrition Facts

Serving Size 97 g

(Approx. 8 Servings)

Amount Per Serving

Calories	170	Calories From Fat	130

% Daily Value*

Total Fat 14 g	2%

Saturated Fat 5 g	25%

Trans Fat 0.0 g

Cholesterol 30 mg	10%

Sodium 1220 mg	51%

Total Carbohydrate 5 g	2%

Dietary Fiber 0 g	0%

Sugars 1 g

Protein	6 g

Vitamin A 0%	•	Iron 4%

Vitamin C 2%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Red Eye Gravy

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

1 Tbsp H-E-B Select Ingredients Extra Virgin Olive Oil

12 Oz H-E-B Chopped Ham Reduced Sodium, medium diced

1/4 cup(s) Gold Medal Wondra Quick-Mixing Flour

1 cup(s) coffee, strong brewed, leftover

1 Tbsp H-E-B Worcestershire Sauce

1 Tsp Louisiana Hot Sauce

1/2 cup(s) H-E-B Select Ingredients Whole Milk

2 Tsp salt

1/2 Tsp black pepper

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Instructions

Heat a medium skillet on medium-high. Add oil and luncheon loaf and cook 4 to 5 minutes, stirring frequently, until all pieces have 1 crispy side. Remove meat from pan with a slotted spoon and keep warm.

Reduce heat to low, add flour to oil left in pan and stir to make a roux. Cook until roux starts to brown slightly.

Pour in coffee, Worcestershire, hot sauce, and milk and whisk to combine until there are no lumps. Cook for 1 minute. Add salt, pepper, and seared luncheon loaf and cook 1 more minute. Remove from heat and serve.