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

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

Ree Drummond presents hot cocoa pancakes

If you’re craving chocolate for breakfast, this recipe is for you. Chef Tim, the general manager at The Mercantile, prepared a scrumptious batch of hot cocoa pancakes for The Mercantile 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 places about ½ cup of the mixture in the pan.  

Next, Tim places chocolate chips on top of the batter. Once the pancakes are done cooking, he drizzles chocolate sauce on top. Then, he places marshmallow cream on top of the chocolate sauce. After that, he places a few chocolate curls on top of the cream. Tim tops everything off with green and red sprinkles. You can find the complete ingredients and directions here.

Ree Drummond’s tomato pie

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 have found, especially in the warmer months of the year that tomato pie is just the perfect dinner, especially when you pair it with a salad,” says Drummond on The Pioneer Woman show.

Drummond starts by preparing the pie filling. She mixes mayonnaise, one egg, and one egg 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 mixture gives a “cheesy, eggy, and herby” taste. For the pie crust, Drummond uses store-bought crust. This is a “superhero shortcut” she uses now and then. 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 places foil around the edge of the crust to keep it from browning. Afterward, she reduces the heat to 375 degrees and bakes it for another 30 minutes. Find the complete ingredients list and directions here.

Ree Drummond’s tortilla breakfast bake

Drummond describes this recipe as “so good, so flavorful, and really, really fun to make.” She adds vegetables (sliced onion, sliced green bell 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 skillet. She says the tortilla will be the base for the vegetable bake. You can find the complete ingredients and directions here.

Ree Drummond’s egg in a hole

For Drummond’s recipe, you will need one slice of bread, one tablespoon of butter, one egg, salt to taste, and pepper to taste. Drummond instructs home cooks to make a hole in the middle of the bread with a biscuit cutter or the rim of a glass. All you have to do is butter your pan, toast the bread, and then cook your egg in the middle of the bread.

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

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