Scrambled Hot Dogs and Eggs Recipe

Cook Time: 5 minutes

Ingredients

• tablespoon butter
• 1 hot dog, sliced into -inch pieces
• 1 large egg
• teaspoon kosher salt
• - teaspoon freshly ground black pepper

Original recipe yields 1 serving. Ingredient amounts adjust automatically, but cooking times and steps remain the same.

Directions

1. Melt the butter in a small nonstick skillet over medium heat.
2. Add the hot dog slices and cook, turning occasionally, until they are browned on all sides (about 2 minutes).
3. Reduce the heat to medium-low.
4. In a small bowl, whisk the egg with the salt and pepper until fully combined.
5. Pour the egg mixture over the hot dogs and cook, stirring constantly, until the eggs are fully set.
6. Serve immediately while hot.

Nutrition Facts (per serving)

Calories	504
Total Fat	43g (56%)
Saturated Fat	18g (90%)
Cholesterol	443mg (148%)
Sodium	1320mg (57%)
Total Carbohydrate	3g (1%)
Dietary Fiber	0g (0%)
Total Sugars	2g
Protein	24g (48%)
Vitamin C	0mg (0%)
Calcium	70mg (5%)
Iron	3mg (16%)
Potassium	385mg (8%)

*Percent Daily Values are based on a 2,000 calorie diet. Values may vary based on individual calorie needs. Consult a healthcare professional for medically restrictive diets.

The Story Behind Scrambled Hot Dogs and Eggs

Scrambled hot dogs and eggs is a uniquely American comfort food that emerged in the mid-20th century, when quick, protein-rich breakfasts became essential for busy families. While eggs had long been a breakfast staple, combining them with sliced hot dogs offered both convenience and affordability. This dish is believed to have roots in post-war America, when processed meats like hot dogs were inexpensive and widely available. Its simplicity made it popular among children and college students, and over time, it became a nostalgic staple for many households.

Regional Variations and Local Twists

Although popular throughout the United States, this dish has subtle regional variations. In the Midwest, it is sometimes served with a dash of ketchup or a sprinkle of shredded cheddar cheese, adding richness and tanginess. Southern versions may include a pinch of smoked paprika or hot sauce to enhance flavor. In urban areas, breakfast diners occasionally serve it alongside toast or fried potatoes, whereas in rural communities, it is often eaten on its own as a quick, hearty meal. Despite these differences, the basic combination of eggs and sliced hot dogs remains consistent.

How It Differs From Similar Dishes

Scrambled hot dogs and eggs is distinct from other egg-and-meat breakfasts like scrambled eggs with bacon or sausage. The key difference lies in the texture and flavor: hot dogs offer a smoky, slightly sweet taste, and their uniform shape makes them easy to brown evenly. Unlike omelets or frittatas, this dish is quick to cook, requiring only a few minutes in a skillet. Its minimal ingredients and fast preparation set it apart from more elaborate egg dishes, making it an accessible choice for a fast, satisfying meal.

Where Youre Likely to Find It

This dish is most commonly served in casual home kitchens, diners, and family-style restaurants across the United States. It appears on breakfast and brunch menus as a comfort-food option, often accompanied by toast, biscuits, or hash browns. Some school cafeterias also feature it as an economical protein option for students. While its rarely found in gourmet restaurants, its nostalgic appeal and ease of preparation have ensured its presence in homes nationwide.

Fun Facts and Cultural Tidbits

Interestingly, scrambled hot dogs and eggs has been embraced as a kids breakfast in pop culture due to its playful appearance and easy-to-eat format. Some families even add diced vegetables, cheese, or herbs to make it more nutritious without losing its simple charm. The dish is sometimes jokingly referred to as breakfast nachos because of the bite-sized pieces of hot dog mingling with fluffy scrambled eggs. Its enduring popularity is a testament to the timeless appeal of combining convenience, protein, and comfort in a single skillet.

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