‘The Pioneer Woman’: Ree Drummond’s Easy Egg Muffins Are Freezer-Friendly Breakfast Sandwiches
Ree Drummond has an easy breakfast sandwich idea with Tex-Mex flavors that’s totally freezer friendly. The Pioneer Woman star makes a batch and stores them in the freezer to be reheated for the perfect grab-and-go morning meal.
Ree Drummond’s Tex-Mex egg muffins are a perfect breakfast idea
Drummond demonstrated how to make the Tex-Mex egg muffins on an episode of The Pioneer Woman she said was dedicated to “favorite ways to start the day.”
“Tex-mex egg muffins are portable and freezer-friendly,” she explained in the show’s introduction. “I love morning, so I’m going to give you four delicious breakfast ideas.”
She started with her Tex-Mex egg muffins, combining breakfast sausage and chorizo in a bowl with her hands. Drummond divided the meat into six portions and formed it into patties. She cooked them in a hot skillet, noting, “There’s so much natural fat in these that I didn’t put butter or oil or anything in the pan. I’m just going to let them cook with the fat that God gave them.”
Drummond whisked eggs and added chopped green chiles, heavy cream, salt, and pepper. She poured the egg mixture into a non-stick skillet with butter over medium heat. “You don’t want to rush scrambled eggs like this. You just kind of want to have it on medium-low heat and that way the eggs won’t burn,” the Food Network host said.
She flipped the sausage, pressing them a little to prevent them from shrinking so they fit perfectly on the English muffins.
After the eggs were “just about cooked on the first side,” Drummond flipped them and turned off the heat. She cut the eggs into six pieces.
‘The Pioneer Woman’ star shared instructions for freezing the breakfast sandwich
Drummond built the breakfast sandwiches by taking a buttered and toasted English muffin and spreading chipotle mayonnaise on it. She topped the bottom English muffin with sausage, pepper jack cheese, and egg, then placed the English muffin lid on top.
“What a way to start the day. You can serve these right away or you can let all the elements cool before you build them and then just wrap them tightly in plastic wrap and put them inside a plastic bag,” she explained. “And then you can freeze them for reheating later.”
The full recipe is available on the Food Network website.
Ree Drummond makes a cowboy breakfast sandwich
Drummond has another spin on the breakfast dish with her cowboy breakfast sandwiches.
She wrote about cowboy breakfast sandwiches in a 2008 blog post on The Pioneer Woman website. “Cowboy breakfast sandwich ingredients are as basic as they get: Texas toast. Eggs. Cheese. Sausage. Mayo, if you want it,” she wrote. “It’s something I love cooking for hungry cowboys, traveling salesmen, visiting dignitaries, and Orkin men. And it always elicits smiles and groans, as only hungry dudes can muster. My father-in-law has made these for years.”
Drummond revealed the one thing that elevates the sandwich to a new level. “The secret ingredient of this extremely simple and highly gourmet work of art is jarred jalapenos: Grilled jarred jalapenos,” she explained. “I picked up the trick from a short-order cook.”
You can find the recipe on the Food Network site.
