Home on the Range: Breakfast Hot Dogs
Breakfast Hot Dogs
Makes 4 servings
Ingredients
- 4 sausage links (sub: maple pork sausage is a great baseline, but feel free to experiment with different flavors and types of meat or meat-alternatives. All that really matters is that the shape and size of the link will fit in a standard hot dog bun.)
- 2 large eggs
- 1/4 cup milk (sub: milk alternatives such as oat milk)
- 1 tbsp sugar
- 1 dash ground cinnamon
- 1 pinch salt
- 4 top-sliced hot dog buns
- maple syrup to taste
Directions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper, spreading out sausage links on top so that they don’t touch. Cook sausage in the oven for 20-30 minutes (depending on size), or until the internal temperature reads 165 degrees on a meat thermometer. Grilling the sausages or cooking on the stovetop will also work, but baking them is hands-free and allows you to prep the buns while they’re in the oven.
- In a mixing bowl, beat the eggs. Add milk, sugar, cinnamon and salt; whisk together.
- Dip each bun in the egg mixture, turning to coat both sides. Do not separate the slice on top of the bun — only the outside should be coated in the mixture, and keeping the bun closed prevents the mixture from sneaking inside.
- Cook buns on a lightly greased cast-iron skillet (or other nonstick griddle or pan) over medium heat until gently browned on both sides.
- Open the bun, place the sausage inside, and top with a drizzle (or several drizzles) of maple syrup. Brunch is served!
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