Ree Drummond’s tortilla breakfast is a money-saving recipe
Ree Drummond loves making easy breakfast recipes and her Tortilla Breakfast is simple, hearty and totally economical. The pioneer woman star shared the steps for making the one skillet meal idea.
Ree Drummond cooks up a breakfast tortilla recipe
Drummond showed how to make his tortilla breakfast recipe on an episode of The pioneer woman dedicated to “pocket” meals. “Wait till you see that breakfast tortilla bake,” she said. “Oh my God, this is so good, so tasty and really, really fun to make.”
The Food Network host added sliced onions, green peppers and mushrooms to a 10-inch iron skillet with olive oil and turned up the heat. “I don’t know if you would call them charred, but I got these vegetables as brown as possible,” Drummond explained. She turned off the heat and removed the vegetables from the pan.
“And then the real fun is about to begin,” she said.
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Drummond assembled cooking breakfast in the skillet
Drummond set to work putting together the breakfast recipe. She pressed a 12 inch flour tortilla into the pan. “So basically it goes into the skillet and it’s kind of going to come up the sides and it’s going to be the base for this amazing vegetable cooking,” she explained.
The Food Network host added shredded cheddar jack cheese to the tortilla and sprinkled spinach on top. Drummond noted that she actually messed up the spinach. “Confession: I was supposed to add this to the veggie mix, but I’m trying to play with it,” she admitted. “I completely forgot. Basically, I wanted to incorporate the spinach into the vegetable mixture, but I totally forgot. But it’s okay. It’s going to be good.”
She then added the vegetables to the tortilla, then cracked eggs on top and sprinkled cheese, salt and pepper on top. “Really economical here,” she said. “It’s just flour tortillas, eggs, vegetables, cheese. And not a huge amount of ingredients.
Drummond baked the breakfast dish in a 375 degree Fahrenheit oven for 12 to 15 minutes.
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‘The Pioneer Woman’ star added some toppings to the dish
After removing the dish from the oven, Drummond shared something about eggs. “Any time you cook egg yolks in the oven, you run the risk of them getting a little cloudy,” she said. “But that’s why it’s always good to have something to sprinkle on top.”
Drummond sprinkled green onions on his breakfast then drizzled with hot sauce.
She removed the cooked tortilla from the pan. “Isn’t that cool? And then you can do like two or three pans if you have more people to feed and put them all on a board, chop them up,” Drummond said. “It’s my kind of breakfast here. It all happened in one skillet and didn’t break the bank.
The full recipe is available on the Food Network website.
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