Pioneer Woman’s Mini Bagel Breakfast Sandwiches
Drummond starts making an omelette. She mixes eggs, half and half, salt and pepper in a measuring cup. She pours the mixture into a nonstick pan with butter. Then she covers the pan with a lid and lets the egg boil for about four minutes. Drummond turns on a frying pan and puts butter on the frying pan so she can toast mini-everything bagels.
In the next step, Drummond places sausages on the griddle. She says she “cheats” a 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 as long to cook. Once the omelette is ready, Drummond takes it out of the pan and folds it up. Then she prepares the structure of the breakfast rolls. Find the full ingredient list and instructions here here.
Ree Drummond’s Double Chocolate Chip Pancakes
Drummond begins using boxed pancake mix. She likes to use 10-grain or multi-grain pancake mixes. 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, and an egg and whisks the ingredients together.
For the next step, Drummond adds dark and white chocolate chips chocolate chips, and fold them together into the pancake batter. You can also add granola, chopped strawberries, blueberries, or chopped apples. Drummond says if you want to add some “fruitiness” to your pancakes, you can add canned food.
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 so they don’t burn. Once the pancake looks like it’s about to turn golden, she flips it. Find the full ingredient list and instructions here here.
Ree Drummond’s Mean Green Breakfast Scrambled Eggs
Drummond begins by putting butter in a nonstick skillet. She says it’s “essential” to use a non-stick pan when making scrambled eggs. Drummond describes scrambled eggs as “a lazy way to make an omelette.” Drummond adds: a Mixture of green to a skillet with butter (chard, spinach, and kale). She tries to start the cooking process with the vegetables so they don’t get into the eggs raw.
Next, Drummond adds the salt, pepper, jalapenos, and chopped green onions and lets the veggies cook for about a minute. It ensures that the heat stays on the low level. Then Drummond puts six eggs in a bowl. She seasons them with salt, pepper and pesto. Find the full ingredient list and instructions here here.
Ree Drummond’s English Cinnamon Sugar Muffins
Drummond begins by making a mixture of cinnamon, sugar, vanilla, and butter in a bowl. She says this is the best combo, 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 onto the muffin. She says you can also use Texas toast, regular toast, or even bagels for this recipe.
Drummond put the muffins in the oven for 10 minutes at 350 degrees. Then she turns on the grill and grills the muffins for two minutes to caramelize them. Find the full ingredient list and instructions here here.
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https://www.cheatsheet.com/entertainment/the-pioneer-woman-ree-drummond-4-quick-easy-breakfasts.html/ 4 quick and easy breakfasts