Scrambling your eggs fast over medium-high heat, I thought, was the correct way to scrambled eggs. I have to tell you, that’s not the right way to make fluffy scrambled eggs. Low and slow is how you want to cook your scrambled eggs. I don’t know much about the science but I can tell you the proteins in the eggs seem to love a slower process when being scrambled.
After you try my method I think you’ll agree, that cooking eggs the right way makes a huge difference in the texture and taste of your eggs.
Let’s step back a little, what’s my favorite meal of the day? That’s easy its breakfast. I love having all my favorite breakfast ingredients either in a Frittata or even casserole-style where everything is layered. Then I thought, how about in a large glass stemmed trifle bowl where I could just stare in amazement at its colorful beauty. My Breakfast Trifle is the answer.
I wanted to bring a few of my recipes together to make this Breakfast Trifle. One is my Homestyle Fried Potatoes, second is my Perfect Scrambled Eggs, and third my Pico de Gallo.
I’m combining three of my recipes to go along with the flavors of a Tex-Mex style turkey sausage seasoned with my Fajita Spice Blend. The bold flavors of these spices compliment the other ingredients perfectly. I’ve posted all the ingredients below you’ll need to make this Breakfast Trifle. I’ve also attached links for complete directions to each recipe.
Prep Time: 30 minutes (includes making Pico de Gallo)
Cook Time: 45 minutes (includes scrambling the eggs, plus 5 minutes to assemble the dish)
Total Time: 1 hour 15 minutes
Yields: 6 servings
Equipment: 1 (12-inch) cast-iron Skillet, 2 (12-inch) non-stick sauté pans, rubber spatula, stemmed trifle bowl, chef’s knife
Tip: Make the Pico de Gallo first, transfer to a bowl, cover, then refrigerator to chill.
Ingredients For Fajita Seasoning:
8 teaspoons of chili powder
4 tablespoons of cornstarch
4 teaspoons of Kosher salt
4 teaspoons of smoked paprika
4 teaspoons of granulated sugar
2 teaspoons of onion powder
4 teaspoons of garlic powder
1 teaspoon of cayenne pepper
2 teaspoons of ground cumin
2 teaspoons of dried parsley
Note: Recipe yields approx. 2 1/2 cups of Fajita seasoning.
Note: 2 tablespoons of Fajita seasoning per pound of meat.
Directions For Fajita Seasoning:
In a small mixing bowl add all the ingredients from the Fajita spice blend ingredient list, mix to combine. Store in an air-tight container in a cool dry place for future use.
Ingredients For Turkey Breakfast Sausage:
2 tablespoons of olive oil
1 pound (16-ounce Chub) Jennie-O ground turkey sausage, mild
2 tablespoons fajita spice blend
2 tablespoons of garlic, minced
1 small onion, diced
1/4 cup of chicken stock, unsalted
1 teaspoon of Kosher salt
1/2 teaspoon fresh ground black pepper
Ingredients For Homestyle Fried Potatoes:
1 tablespoon olive oil
5 tablespoons of butter, unsalted
1 large red onion, finely diced
6 cups of red potatoes, 1/2-inch cubes
2 tablespoons garlic, minced
1/2 cup multi-color mini sweet bell peppers, finely diced
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons of freshly ground black pepper
2 tablespoons dried oregano
1 teaspoon of garlic powder
2 tablespoons fresh Italian flat-leaf parsley, minced
Directions For Homestyle Fried Potatoes:
Click on the link below.
Ingredients For Perfect Scrambled Eggs:
1 dozen large eggs (cage-free)
1/4 cup of half-and-half (substitute heavy cream or whole milk is fine)
8-ounces of Colby Jack cheese, freshly grated, reserve back 4-ounces to place between layers (or 1/2 cup of any grated cheese you choose)
2 tablespoons fresh chives, minced
1 tablespoon of Kosher salt
1 teaspoon fresh ground black pepper
Directions For Perfect Scrambled Eggs:
Click on the link below.
Ingredients For Pico de Gallo:
2 pints grape tomatoes, halved
1 Fresno chili, seeded and minced (substitute jalapeno)
1 lime, juiced
1/2 red onion, finely diced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
Directions: For Pico de Gallo Two Ways:
Click on the link below.
A Great Tip: Have all the vegetables prepped and the spices measured out (refer to the pictures) and set on a plate before beginning these recipes. Setting yourself up before you begin makes a Huge difference. Brown the turkey sausage and cook the potatoes at the same time.
In a cast-iron skillet over medium-high heat, add 2 tablespoons of olive oil. Add the ground turkey sausage. Start breaking up the sausage with the back of a wooden spoon.
Add Kosher salt, fresh ground black pepper, and fajita seasoning blend, stir to combine. As the turkey sausage starts to brown, add the diced onions and minced garlic. Continue stirring and cooking the sausage and onion mixture.
Once the sausage is completely browned and onions are nicely caramelized about 15 to 20 minutes, (internal temperature is 165-degrees F.) then add 1/4 cup of unsalted chicken broth to *deglaze the pan. Use the back of a wooden spoon to scrape up the bits from the bottom of the pan and allow the liquid to completely evaporate another 5 minutes. Using a slotted spoon transfer the turkey sausage to a bowl, cover, and set aside.
Follow the directions from the link below for cooking the potatoes. Once the potatoes are done transfer them to a bowl and set aside.
Note: Times and heat may vary slightly on different stovetops, keep a close eye on the potatoes so they don’t burn.
In a large mixing bowl, whisk together the ingredients for the scrambled eggs.
Follow the directions from the link below for making the scrambled eggs. Once the scrambled eggs are ready, it’s time to assemble this dish.
The first layer, start with turkey sausage, then the cheese, next, the eggs, the potatoes with the sweet peppers, and finally the Pico de Gallo. Repeat this process until the bowl is full. This dish is great for entertaining. A perfect centerpiece for your next brunch. There you have it, my Breakfast Trifle.
*deglaze: To dilute meat sediments in the bottom of a pan in order to make a sauce or gravy, typically a broth/stock or wine.