For the last few months, I’ve seen a new type of breakfast sandwich pop up all over the Interwebs. The sandwich involves soft bread that is opened like a pocket and stuffed with breakfast fillings. The fancy versions of it can cost $15-$20! I decided to make an at-home version of this and call it a Breakfast Dog since I serve it in a hot dog bun!

This might be my new favorite breakfast sandwich. It’s actually easier to eat in some ways than a traditional breakfast sandwich and you can really stuff it full since there is no top on the breakfast dog.

For this version I chose to layer in cheese, crispy bacon, and fluffy eggs and top it with chives and a quick sriracha mayo. Trust me. It’s a winner!

Breakfast dog is a bit of a confusing name because I don’t actually serve a hot dog in this sandwich (although I guess you could). Instead I replace the hot dog with fluffy eggs, cheese, and crispy bacon.

So really the name just comes from using a hot dog bun instead of a bagel or English muffin.

I’ve cooked bacon in dozens of ways over the years (baking is good), but I tried to keep it simple for this. Since we are chopping the bacon anyway, you can just toss it in a skillet and stir it as it cooks until it gets really crispy.

Be sure to save the bacon grease! I use it on the buns and in the eggs for this breakfast dog recipe. But if you are leaving the bacon out you can also use melted butter for those things.

This crispy bacon should get chopped and added to the breakfast dogs!

To make these easier, it’s best to use top-cut hot dog buns. This allows you to easily stuff them and they lay flat without falling over.

Optional, but delicious, step: Brush the hot dog buns with bacon grease and then sprinkle them with poppy seeds. Bake these for a few minutes to toast the buns and set the poppy seeds in the bun.

The eggs are the star of this show and I use the method I used for my fluffy cheesy eggs.

To make these eggs, scramble the eggs well and then heat a large skillet over medium heat. You can use butter or bacon grease once the skillet is hot and then pour in the eggs. Don’t stir them too much as they cook, allowing the bottom layer to cook.

Then use a spatula to push the eggs to the center, letting the uncooked eggs flow to the outer parts of the skillet.

It’s important to not overcook the eggs and once they are about 80% cooked, you can add the cheese and fold them over. Be careful not to over-stir the eggs as that will make them less fluffy.

These are ready to add to our breakfast dogs!

Let’s finish these guys!

Start by adding some cheese and bacon to each hot dog bun and baking it for just a minute or two to melt the cheese.

Then you can pile in the eggs. I use five eggs for three breakfast dogs so each gets almost two full eggs.

The rest is toppings! I like to add more bacon, some chives, and a quick sriracha mayo to the top. These are SO good!

Substitutions

Lots of substitutions for these if you are so inclined!

• Substitute sausage for the bacon or use sauteed mushrooms for a vegetarian version.
• Instead of cheddar, try other good cheeses like American cheese or Gouda cheese.
• Make a spicy version by adding sauteed jalapenos.

These are so good and a fun twist on your standard breakfast sandwich. Give them a shot!