Scrambled Hot Dog Recipes

Steps:

• 1. Open the bun flat and spread the cut side with the mayonnaise. Heat a skillet on medium high heat. Lay the bun, mayonnaise side down, on the hot pan. Leave it on the heat until the bun browns. Check it frequently and don't let it burn. It can take 2-5 minutes. Only brown the side with the mayonnaise. Transfer the fried bun to a plate, fried side facing up. Return skillet to the heat.
• 2. Cut the hot dog into thin coins. Add cut hot dog to the skillet.
• 3. Add the onion in with the hot dog. Stir/toss occasionally. There should be enough "oil" in the skillet from the mayo and the hotdog but a few drops of olive oil may be needed. Cook till the onion starts to turn clear and the hot dog starts to brown. Spread the hot dog and onion onto the bun. Return the skillet to the heat.
• 4. Add the tomato sauce to the skillet. (about 6-8oz)
• 5. Add the hot dog sauce to the tomato sauce. I used Vietti. You can use your favorite brand or homemade. (about 6-8 oz). Stir the tomato sauce and hot dog sauce together and heat thru. Pour or spoon the sauce over the hot dog and onion. Return the skillet to the heat.
• 6. Add the crumbled cheese on top of the hod dog sauce.
• 7. add the pickle slices over the cheese.
• 8. Add the pork and beans with sauce into the skillet and heat it thru. Pour or spoon the beans over the hot dog sauce, cheese and pickle. Turn off the heat and set the skillet aside on a heat proof surface.
• 9. Add the Chow Chow (you may use hot dog relish) over the pickles. I used hot Chow Chow. You can use mild. You can leave this out if you can't find either one. If you want it to be a bit spicy I do recommend a few dashes of your favorite hot sauce like Texas Pete.
• 10. Squirt on the ketchup and mustard. (the ketchup is optional but the mustard is really needed) I used yellow mustard but you can use any mustard you have.
• 11. Top the whole thing with oyster crackers and serve with a fork or spoon. There should be plenty of hot dog sauce (chili) to need a spoon.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Beat eggs and sour cream together in a bowl until smooth.
• Heat a large skillet over medium heat. Cook and stir eggs mixture until mostly cooked into solid bits with very little moisture remaining, about 3 minutes; season with salt and pepper. Add hot dogs to the eggs and continue cooking until the hot dogs are heated through and the eggs have finished cooking, about 5 minutes more.
• Stir drained pasta into the eggs. Sprinkle Cheddar cheese over the egg and pasta mixture; stir to melt the cheese slightly.

Steps:

• Use 1 egg per 1 hot dog.
• Beat egg and add 1 tablespoon water.
• Slice hot dog into about 1/4 in slices and brown in a little vegetable oil.
• Add beaten egg and stir to scramble together.
• Add salt and pepper.
• Just before egg mixture is completely cooked remove skillet to a hot pad. This should keep the egg mixture from getting too dry.

Steps:

• Melt butter.
• Fry shallot and hot dog coins until lightly browned.
• Add pepper.
• Pour in eggs that have been scrambled.
• If you want cheese in it, add it here.
• Stir until cooked.

Steps:

• Warm the hot dog bun.
• Place bun open faced on a plate.
• Put your "hot" hot dog in the middle of the bun.
• Put the coleslaw on top, then the chili. Sprinkle the onions and cheese on top of that.
• Place your peppers evenly.
• Sprinkle crackers on top of all this.

Steps:

• spray frying pan with non-stick spray
• crack 8 eggs in pan , add 1/2 cup milk mix in pan
• put on low heat cut up 6 hot dogs as warming, scramble eggs and hot dogs together untill eggs are cooked through and fluffy
• serve hot salt and pepper to taste
• can serve with buttered toast enjoy