Savory Breakfast Parfaits
I’m so excited for the weekend… because it means I’ll have time to make more of these:
I’m not one of those people that likes my food separate, never allowing it to mingle and get to know each other. No, I like to throw my food all together. Get a little bit of everybody in each bite.
Parfaits? Trifles? Rice bowls? Taco salads? Yeah, those are totally my thing. So pretty much… container + a bunch of different food stuffs = I’m golden. Or bowl + buffet, that works too.
and breakfast is like… my most favorite meal of all time. ANYthing goes at breakfast!
Liquor? Pour it in your coffee!
Cake? Coffee cake! Donuts!
Steak? Steak and eggs!
Beer? Sure, why not?
and from what I hear, Merkle’s in Chicago has $4 Jameson brunch shots. My kind of place.
Except that I live in South Carolina.
Do you see what I’m getting at here? That you can
drink eat anything you want, as long as you slap a breakfast label on it.
This meal allows for total customization. This is more an inspiration/method post than a recipe post, because you can take this parfait recipe any direction you want. Shrimp, grits, tofu scramble, potatoes, black beans, chorizo, eggs, sweet potato hash, bacon, veggie sausage.. the possibilities are endless. Get creative! Or layer it ALL together and bring it to my house!
So, after you finish off your breakfast martini(s), quickly fill the glass with a yummy, decadent, savory breakfast parfait. And to get you started, here’s the recipe I used:
Savory Breakfast Parfaits
4 eggs, scrambled
1/2 c. grits
2 c. veggie or chicken stock
1/2 c. half and half
2 shallots, chopped
3 cloves of garlic, chopped
4 veggie sausage patties (Trader Joe’s are a house favorite, even carnivorous Mr. Birdy loves them)
1/2 cup diced bell peppers (we used a combo of red, yellow, and green)
grated cheddar cheese or a pre-grated cheese blend
2 green onion stalks, chopped
salt and pepper to taste
Begin with the grits:
In a sauce pan, saute shallots and garlic in a drizzle of olive oil for roughly 5 minutes. Add the grits and stock to the pan, stirring constantly. Add some salt and pepper. Bring the mixture to a boil and then turn down to a simmer, continuing to stir. Once the mixture has thickened and all the grits are incorporated into the liquid, about 10 minutes, you can ease up off the stirring a bit.
Then start the sausage and eggs:
Warm two pans over medium heat.
Beat the eggs with just a splash of water, salt, and pepper. Spray one of the preheated pans with non-stick spray, add the eggs, and scramble.
While the eggs are scrambling and you’re checking in on the grits, spray the other pan with non-stick spray and add 4 veggie sausage patties. Cook for 3-5 minutes on each side, until each side is browned.
Check on the grits, add 1/2 cup half and half. Continue to stir intermittently. The total cooking time for the grits is 30-40 minutes. You can add more half and half, milk, cream, or cheese to them if you like. Salt and pepper to taste.
Then the veggies:
After you flip the sausage to the second side, clean and dice your peppers. When the sausage is done, remove from the pan and add the peppers. Saute the peppers in the olive oil/drippings from the sausage for a few minute; just enough so they aren’t raw, but still have a bite. You don’t want them to get mushy.
While the peppers are cooking, chop your green onions and get your cheese ready.
Cut the sausage into small, bite-sized pieces. I like to cut mine in thirds horizontally and vertically, getting 9 crumbles per patty.
Spoon the grits into the bottom of a glass, add a layer of cheese, then a layer of sausage (I used half of the crumbles for each parfait), then the eggs, and another layer of cheese. Top with sauteed peppers and fresh green onion
Note: To keep things warm while you are preparing other parts of the dish, put your oven on low, around 200°. Place finished items in the oven until ready to use. Make sure you are using oven-safe dishes!