Ep 11. Breakfast Bakes 4 Ways

The Pioneer Woman season 34 episode 11, named Breakfast Bakes 4 Ways, is all about easy and delicious breakfast recipes that are perfect for a lazy morning or a family brunch. In this episode, host Ree Drummond takes viewers on a culinary journey through four different breakfast bakes, each with its unique twist and flavor.

The first breakfast bake on the menu is a savory Spinach and Mushroom Frittata. Ree loves frittatas because they are an easy way to use up leftovers, and this one is no exception. She starts by sautéing some chopped onions, mushrooms, and garlic in a skillet. Then she adds in some fresh spinach and cooks until wilted. Meanwhile, she beats together eggs and milk in a bowl, adds in the sautéed veggies, and pours everything back into the skillet. After topping with some shredded cheese, the mixture goes into the oven until it's cooked through and golden brown.

Next up is a sweet and indulgent French Toast Bake. This is a great make-ahead dish since it needs to rest overnight in the fridge before baking. Ree starts by making a custard-like mixture with eggs, milk, vanilla extract, and sugar. She then cuts up some French bread into bite-sized pieces and arranges them in a buttered baking dish. The custard mixture is poured over the bread, and the dish is covered and refrigerated. The next morning, Ree tops the bread with a crumbly brown sugar and butter topping and bakes until golden and crispy. She then serves it with a drizzle of maple syrup and fresh fruit.

The third breakfast bake is a classic Quiche Lorraine, a savory dish made with bacon, cheese, and eggs. Ree begins by cooking some bacon until crispy and then chopping it up into small pieces. She then lines a pre-baked pie crust with the bacon and some shredded Gruyere cheese. In a bowl, she beats together eggs, cream, salt, and pepper and then pours the mixture over the bacon and cheese. The quiche is baked until puffy and golden, and then served with a side salad for a perfect brunch dish.

Finally, Ree rounds out the menu with a healthy and hearty Egg and Veggie Casserole. This dish is loaded with colorful veggies like carrots, zucchini, bell peppers, and broccoli, all chopped up and sautéed until tender. She then adds in some beaten eggs, feta cheese, and fresh herbs and pours everything into a baking dish. The casserole is baked until golden brown and slightly puffed, and then served with a side of fruit for a totally satisfying breakfast.

Throughout the episode, Ree shares her tips and tricks for making these breakfast bakes extra delicious. She encourages viewers to add their own unique twists to the recipes, whether it's adding extra veggies, experimenting with different cheese varieties, or using different breads for the French toast bake.

Overall, Breakfast Bakes 4 Ways is a perfect episode for anyone looking for easy and delicious breakfast recipes that will impress their family and friends. Whether you're in the mood for something sweet or savory, Ree's got you covered with these four amazing breakfast bakes.