Breakfast Dogs

Prep Time: 5

Cook Time: 20

Total Time: 30

Servings: servings

These breakfast dogs are a fun twist on a classic breakfast sandwich. Top-cut hot dog buns, stuffed with fluffy eggs, cheese, and bacon!

Add bacon to a large skillet over medium heat. Cook bacon, stirring regularly until it's very crispy, about 15 minutes. Remove bacon to a sheet with paper towels to drain and pour off bacon grease. Save the bacon grease.

Preheat oven to 350˚F. Brush each bun with a tiny amount of bacon grease and sprinkle with poppy seeds. Bake the buns for three minutes to toast them.

Wipe out your large skillet. Scramble eggs well. Add 2 tablespoons bacon grease to the skillet (or butter) and place over medium heat. Once hot, pour in eggs and let cook for two minutes.
Use a spatula to gently move eggs to the center, allowing uncooked eggs to flow to the outer parts of the skillet. Continue gently moving eggs until they are mostly cooked. Try to not stir the eggs too much so they stay light and fluffy. It's okay if the eggs aren't 100% cooked through. They will continue to cook.
Add half of the cheese to the eggs and fold over to melt. Remove eggs from the heat and season with a pinch of salt and pepper. Cover to keep warm.

Add a sprinkle of cheese and crumbled bacon to each hot dog bun. Return to oven for 2 minutes to melt cheese.
Divided cheese eggs between buns, stuffing them full.
Top each breakfast dog with a sprinkle of extra bacon, chives, and a drizzle of sriracha mayo.
Serve while warm.