Pioneer Woman Recipe – Many people would know about the Pioneer Woman, started from a cooking blog and then turned into a cooking TV show. Vast amount of cooking enthusiast loyally keep update with the recipe posted in the blog, even later printed in books. Anne Marie ‘Ree’ Drummond was (and is) the person behind the success of the blog and many of its side effects later. The 50 years old channeling love in cooking in her ranch kitchen and share it to the whole world to know. Every Pioneer Woman recipe that she posted in the blog duplicated within minutes by many.
Arguably, most of cooking enthusiast that keep update with the cooking world through the internet tried at least one Pioneer Woman recipe. For that reason, here’s another duplicating trial that entitled Sleeping in Omelet. From the written description in the blog’s post, this recipe came from Ree’s mother recipe that originated for the Junior League cookbook.
Although it named omelet, it different from the usual omelet we know. But rest assured because egg is still the main ingredient of this dish. Thus, even if visually the dish doesn’t look like the traditional omelet, but you can believe on the taste. The dish is called as Sleeping-in Omelet since it perfect as a brunch or luncheon menu, yet still okay for breakfast.
- 6 whole onion rolls
- 1 cup cheddar cheese
- 8 ounces cream cheese
- 2 stick butter
- 10 large eggs
- 2 cups milk
- 1 tsp chives
- ½ tsp dry mustard
- ½ tsp salt
- A pinch cayenne pepper
- Prepare the ingredients: grate the cheese and chop the chives finely.
- Afterwards, prepare for the baking dish or casserole dish by coating it with butter generously (more or less you can use ½ stick of butter in this process).
- Tear the onion rolls by hands, which arguably would taste better that cut it with knives. You have to tear them in chunks then put them in the buttered dish.
- Add the grated cheddar cheese in the dish to fill in the space between the onion roll chunks. Then tear the cream cheese into small pieces and place it in the dish after the cheddar.
- Cut the remaining 1½ stick butter in slice and place them over the top.
- For the next step, mix the remaining ingredients together then pour over the dish.
- Cover the dish using aluminum foil and let the dish sleep in refrigerator for overnight.
- The next morning, preheat the oven in 325F before taking out the dish from the refrigerator.
- Then, bake the dish for 45 minutes, still with the cover closed tight.
- After 45 minutes, take out the dish from the oven and remove the aluminum foil cover.
- Reenter the dish in the over, but increase the heat to 350F and bake for 10 to 15 minutes.
- Once the second baking finished, let the dish cooling a bit for 5 more minutes before serving it.
- Serve the omelet cuts on plate.
- An alternative, if you couldn’t find the onion roll, you can use plain bread. But since it written in the original recipe as onion roll, switching to the other kinds of bread may affect the taste.
- Unpopular suggestion, you can add mozzarella chunks into the cheese variants to richen the taste. Some people may disagree with this suggestion.
- Another opinion, the name of this Pioneer Woman recipe might because the dish have to sleep-in overnight before it enter the oven the next morning. But two of the reasons sound logic.
- The purpose of letting the dish for overnight is for the egg batter seeped into the bread. Thus, if you don’t have overnight, you should give it a rest for one hour or two.
- Since it omelet, it’s taste okay to eat with ketchup at side.