Brunch Hot Dogs

What do you get when you combine two of the most popular meals of the day? The answer is Brunch Hot Dogs, the ultimate combination of breakfast and lunch.

Who says hot dogs are just for lunch or dinner? Upgrade your brunch game with these delicious Brunch Hot Dogs made with beef hot dogs, turkey bacon, liquid eggwhites, and cheese. The combination of hot dogs, egg, and bacon may sound strange, but it’s a delicious savory treat that you won’t be able to resist.

The toppings that I used are just a flavor bomb – horseradish and spicy brown mustard. You can choose to use what I did or substitute your classic favorites for the boring taste.

While hot dogs may not be the most traditional brunch food, this recipe is sure to impress and become a new favorite in your brunch repertoire. You can also add my Longanisa & Fried Egg Sandwich and Corned Beef & Egg Sandwich to your brunch list for next time.

So why not give it a try and see for yourself how delicious brunch hot dogs can be?

THE BRUNCH HOT DOGS BREAKDOWN

• BEEF HOT DOGS – Cooked and prepared
• HOT DOG BUNS – I highly recommend toasting the hot dog buns for a few minutes.
• LIQUID EGG WHITES – Or you can use fried whole eggs.
• LOW SODIUM TURKEY BACON – I chose turkey bacon cause it’s lower in fat and sodium.
• GOUDA OR PROVOLONE CHEESE SLICES – Cause cheese is always a good pair when it’s melted!
• KETCHUP WITH NO SALT – Don’t judge me on my choice of ketchup. You may use ketchup with salt.
• HORSERADISH SAUCE – I like the kick of the horseradish but use mayo if you want.
• SPICY BROWN MUSTARD – More kick to the flavor.
• RELISH – Use the sweet relish to balance the spicy from the other condiments
• GREEN ONIONS – Just to bring out the color!

HOW TO MAKE BRUNCH HOT DOGS

STEP 1 – PREP EVERYTHING

You’re going to toast your hot dog buns to your liking. Place a slice of cheese on each hot dog bun and let it melt slightly.

Preheat your grill or stovetop grill pan to medium-high heat. Make slits on each hot dog link so they can thoroughly cook inside. Cook the hot dogs for 5-7 minutes, turning occasionally, until they are browned and cooked through.

While the hot dogs are cooking, fry the turkey bacon in a separate pan until crispy. Remove from the heat and set aside.

Next, fry the eggs to your desired level of doneness. Season your eggs with salt and pepper. I added cayenne pepper too.

STEP 2 – BUILD YOUR BRUNCH DOGS

Grab a hot dog bun with the melted cheese. Add your cooked hot dog link then a slice of bacon. Top and tuck your fried egg. Sprinkle green onions. Continue the process for the next 3 hot dogs.

You’ll add the condiments: horseradish, spicy brown mustard, ketchup, and relish.

Viola! You’ve got yourself a flavor bomb hot dog for brunch to stuff your face. Enjoy and devour!

ADDITIONAL TOPPINGS

• Keep it classic with yellow mustard, ketchup, and mayo for those who like simple flavors.
• Make it more spicier with hot sauce or sriracha.
• Add pickled jalapenos for a spicy crunch.
• Bacon bits instead of a strip of bacon.
• Chopped white onions or grilled onions for that burst of flavor and have that onion breath!

STORAGE AND REHEATING

TIPPY TIP: These hot dogs are best eaten when made. If you’re going to save left overs, they won’t be as good as when you had them earlier. That’s if each hot dog is fully loaded. Try to keep everything separated until ready to serve for the best results.

STORE – Store in an airtight container in the fridge up to 2 days.

REHEAT – Reheat in the microwave for a few minutes but your buns will be softer. Use and air fryer at 350F and cook for few minutes. Keep and eye out cause your buns will be super toasty.

---

Holla at yo girl and leave a sweet comment below TOOTz!

AIGHT I’M OUTRO TOOTz!!