Sometimes, when you travel, you have to get creative with breakfast. With a celiac husband, my family can’t just pop into IHOP and order eggs and bacon, hold the pancakes. This is because most restaurants that serve breakfast mix their own pancakes and waffles, or even bake many of their own pastries. This means that flour is all over the place, making it unsafe for us. So we eat in our room when we travel, and this odd little combo has been a great go-to treat for my kiddos. Okay, I like it too! Just be sure to get good-quality, grass-fed, uncured hot dogs.
4 grass-fed hot dogs (such as Applegate Farms)
1 TBSP coconut oil or ghee, divided
Hot dogs are usually precooked, but I like to grill or sear them in a hot pan to get them browned and pretty. Then set them aside.
Grease an 8-inch skillet with 1 tsp coconut oil or ghee. Heat it over medium heat.
Meanwhile, in a small bowl, crack an egg, whisking to scramble.
Add the whisked egg to the hot skillet. Swirl the pan gently to coat the entire bottom of the pan with the egg. Gently push the edges of the egg circle toward the center to allow some of the uncooked egg to spread to the outer edges.
Once the egg is fairly set and only a small amount of uncooked egg is left, gently flip the egg over to cook the other side. This takes only a few seconds.
Place the cooked egg circle on a wire rack to cool slightly.
Repeat steps 2-6 for the other eggs.
While the eggs are still slightly warm, wrap them around the hot dogs, including any additional fillings you’d like, such as spinach or mushrooms, and secure with toothpicks.
Refrigerate the hot dogs to cool them completely. Store in the fridge or a cooler until ready to use.
To enjoy, simply reheat the hot dogs in the microwave in 20-second increments until heated through.