The Pioneer Woman’s Easiest Breakfast Recipes

Ree’s casserole is ideal for those who prefer their meals plant-based, though there is cream cheese and mozzarella for that melty goodness.

The best part about Ree’s yogurt bark is that it seems like you put so much work into it — yet it’s so easy. Toasting the coconut and sunflower seeds is as laborious as it gets. Ree suggests using piping bags for the preserves but you can just as easily cut the corner off a sandwich or resealable bag for the drizzle portion of the recipe.

The prep on this takes a bit of time but it’s so worth it. Ham, eggs, chiles and cheese? You can’t go wrong, especially because once they’ve been cobbled together and frozen, all you’ll need is patience once they’re removed from the freezer, baked through and the cheese is melty.

The blueberries and cream give it a healthy factor, but the streusel, syrup and powdered sugar turn Ree’s take on croissants into a full-blown treat. Shh, we won’t tell.

Ree takes frozen shredded hash browns to another level by adding ham and cheese, then using a waffle iron to transform them into mouthwatering squares.

If you’re feeling adventurous, you can make your own pie crust — but a frozen or unbaked one works just as well. Just make sure you’ve brought your appetite.

Whether you’re freezing or throwing a bunch of ingredients into a slow cooker, Ree is here to tell you that so many things can be ready when you’re ready to eat. Once the sweet and fruity part is finished doing its thing in the crockpot, all that’s needed is the toasted coconut and almonds, the liquids, the garnish and ta-da!

Ree Drummond tops a sausage patty with a fried egg (that runny yolk from a sunny side up is everything) sandwiched in an everything bagel (or any other kind of bagel of your choice). You won’t be eating again until dinner after this heart meal.

With a little help from some kids’ cereals, you too can create the snappiest sticks of French toast your teeth have ever had the pleasure of biting into.

These citrus muffins are a great way to kick off your day. If you prefer a punchier flavour, up it to two cups of the orange marmalade.

This breakfast of fried eggs on a bed of bacon, sweet potato and Brussels sprouts, with tomato for some brightness and a crumble of salty goat cheese will make you a morning person.

They may require muffin tins but because the cups aren’t filled, you wind up with these cinnamony-sweet puffs of perfection. Ree also notes that the puffs and can be placed in freezer bags and reheated later. If they last, that is.

It’s essentially a delectable meal of bacon, scrambled egg and hash thrown into a soft flour tortilla. Easy to make, easy to assemble, easy to eat.

Cookies make these sound like a treat but with the oats, coconut, flax seeds, pecans, raisins, and dried apricots and cherries, you can munch away with zero guilt.

It may seem like a mess but once it’s mixed together and thrown into a rectangular pan, it’ll set into something glorious. Ree recommends serving with cream, brown sugar and berries and, really, why would you do anything different?

Grab a ready-made pancake mix (Ree opts for whole-grain), toss in some healthy additions like granola, flax seeds, chia seeds and sunflower seeds and top with anything from fresh berries to natural peanut butter to Greek yogurt.

Start your day with something sweet with this French toast topped with marshmallow creme, chocolate hazelnut spread, semisweet chocolate chips, caramel, bittersweet chocolate and maple syrup. This might just be the most sinful breakfast ever.

Not to be mistaken for Ree’s heavenly breakfast hash, this easy side dish is packed with peppers and onion, injecting all kinds of flavour into the potatoes. They’re not the best for nothing.