‘The Pioneer Woman’ Ree Drummond’s Best Breakfast Recipes


The Pioneer Woman showed home cooks how to prepare delicious meals for the mornings when they want something hearty and delicious for breakfast. Here are some of Ree Drummond’s best breakfast recipes.

Ree Drummond Presents Hot Cocoa Pancakes

Ree Drummond | Monica Schipper/Getty Images for Pioneer Woman Magazine

If you have a craving for chocolate for breakfast, this recipe is for you. Chef Tim, The Mercantile’s General Manager, prepared a delicious batch of hot cocoa pancakes for The Mercantile’s menu. He demonstrated how to make them during Drummond’s Discovery+ special.

For the wet ingredients, Tim uses whole milk, heavy cream, 6 large eggs, vanilla extract, and crème fraiche. Next he adds the wet ingredients to the dry ingredients. After Tim mixes the batter, he pours about 1/2 cup of the mixture into the pan.

Next, Tim places chocolate chips on top of the dough. Once the pancakes are done, he drizzles chocolate sauce over them. Then he puts marshmallow cream on top of the chocolate sauce. Then he puts a few chocolate balls on top of the cream. Tim tops everything off with green and red sprinkles. The full ingredients and instructions can be found here.

Tomato Pie by Ree Drummond

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You might associate tomatoes with lunch or dinner, but they can be a tasty breakfast meal. Drummond says she associates tomato pie with brunch or breakfast. “I’ve found that tomato pie is just the perfect dinner, especially when paired with a salad, especially during the warmer months of the year,” Drummond continues The Pioneer Woman Show.

Drummond begins preparing the pie filling. She mixes mayonnaise, an egg and a yolk in a bowl. Then she adds salt and pepper and stirs the mixture. Next, Drummond adds hot sauce along with sharp cheddar and blue cheese.

Drummond then adds parsley, dill, and scallions. She says this blend yields a “cheesy, eggy, and herbaceous” flavor. For the pie crust, Drummond uses store-bought crust. This is a “superhero acronym” she uses from time to time. Next, Drummond adds half of the cream mixture to the pie crust. Drummond cooks the tomato pie at 425 degrees for about 15 to 20 minutes. She wraps foil around the edge of the crust to keep it from browning. Then she reduces the heat to 375 degrees and bakes it for another 30 minutes. Find the full ingredient list and instructions here.

Ree Drummond’s Tortilla Breakfast Casserole

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Drummond describes this recipe as “so good, so flavorful and really fun to make”. She adds vegetables (sliced ​​onions, sliced ​​green peppers, and sliced ​​mushrooms) to a 10-inch iron skillet. She makes sure to raise the flame because she wants to char the vegetables.

Next, Drummond removes the vegetables. Then she places a 12-inch flour tortilla in the pan. She says the tortilla will be the base for the vegetable casserole. The full ingredients and instructions can be found here.

Ree Drummond’s Egg in a Hole

For Drummond’s recipe, you will need a slice of bread, a tablespoon of butter, an egg, salt to taste, and pepper to taste. Drummond instructs home cooks to use a cookie cutter or the rim of a glass to poke a hole in the center of the bread. All you have to do is butter your skillet, toast the bread, and then boil your egg in the center of the bread.

Drummond says just an egg in a hole makes her happy. “Just one of these jerks is all I need to feel whole, happy, and free,” she writes in her blog post. She also reveals that her husband Ladd insisted that she learn how to make an egg in a hole before they got married. See the link above for full ingredients and directions.

TIED TOGETHER: “The pioneer” Ree Drummond calls this ingredient “the nectar of the gods”

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