‘The Pioneer Woman’ Ree Drummond: 4 Quick and Easy Breakfasts
The Pioneer Woman’s mini bagel breakfast sandwiches
Drummond starts by making an omelet. She mixes eggs, half and half, salt, and pepper in a measuring cup. She pours the mixture into a non-stick skillet with butter. Then she covers the pan with a lid and lets the egg cook for about four minutes. Drummond turns on a griddle and puts butter on the griddle so she can toast mini everything bagels.
For the next step, Drummond places sausages on the griddle. She says she “cheats” a little bit by using a superhero shortcut and heating pre-cooked sausage patties. She says you can also use raw sausage if you prefer since it doesn’t take that long to cook. Once the omelet is ready, Drummond removes it from the pan and folds it over. Then, she prepares to build the breakfast sandwiches. You can find the complete ingredients list and directions here.
Ree Drummond’s double chocolate chip pancakes
Drummond starts by using a boxed pancake mix. She likes to use 10-grain or multi-grain pancake mix. She says she prefers this type of mix because she wants her breakfast to have some nutritional value. Next, she adds milk, melted butter, sugar, an egg, and whisks the ingredients together.
For the next step, Drummond adds dark chocolate chips and white chocolate chips, and folds them together in the pancake batter. You can also add granola, chopped strawberries, blueberries, or chopped apples. Drummond says if you want to introduce a bit of “fruitiness” to your pancakes, you can add preserves.
Next, Drummond butters a griddle and sets it on medium-low heat. Then, she spoons about ¼ cup of pancake mix per pancake onto the griddle. She says she “babysits” the pancakes while they’re on low heat so that they don’t burn. Once the pancake looks like it’s getting golden, she flips it over. You can find the complete ingredients list and directions here.
Ree Drummond’s mean green breakfast scramble
Drummond starts by putting butter in a non-stick skillet. She says it is “essential” to use a non-stick skillet whenever you make a scramble. Drummond describes a scramble as “a lazy way to make an omelet.” Drummond adds a mix of greens to a skillet with butter (Swiss chard, spinach, and kale). She tries to get the cooking process going with the greens, so they don’t go raw into the eggs.
Next, Drummond adds salt, pepper, jalapenos, and sliced green onions, and lets the greens cook for about a minute. She makes sure the heat stays on the low setting. Then, Drummond places six eggs in a bowl. She seasons them with salt, pepper, and pesto. You can find the complete ingredients list and directions here.
Ree Drummond’s cinnamon sugar English muffins
Drummond starts by making a cinnamon, sugar, vanilla, and butter mixture in a bowl. She says this is the best combination whether you’re making English muffins or cinnamon toast. Drummond mashes the mixture with a fork. She uses whole wheat English muffins for this recipe. Drummond spreads a generous amount of the cinnamon, sugar, and butter mixture on the muffin. She says you can also use Texas toast, regular toast, or even bagels for this recipe.
Drummond places the muffins in the oven for 10 minutes at 350 degrees. After that, she turns on the broiler and broils the muffins for two minutes so that they become caramelized. You can find the complete ingredients list and directions here.
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