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 (15 ml) coconut oil or ghee, divided
4 eggs
Serves 4
Prep Day:
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 (5 ml) 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.
Serving Day:
To enjoy, simply reheat the hot dogs in the microwave in 20-second increments until heated through.
More Recipes You'll Love
Br-Egg-Fast Hot Dogs are the genius bunless hack where the bun is made of egg. A thin omelette circle wraps around a seared grass-fed hot dog for a high-protein, low-fuss meal that works for breakfast, lunch, or a late-night craving.
Pro Tips
- Sear the hot dogs in a hot pan first even though they're precooked — the browning gives them a snap and proper grilled flavour that makes the whole dish.
- Pour a whisked egg into a greased 8-inch skillet and swirl it into a thin, even circle; push the cooked edges toward the centre so raw egg flows out and the circle sets evenly.
- Flip the egg circle as soon as it's mostly set — it needs only a few seconds on the second side. Overcooking makes the wrap stiff and hard to roll.
- Wrap the hot dog while the egg circle is still slightly warm; cooled egg becomes brittle and cracks as you roll.
- Grease the skillet with a little coconut oil or ghee for each egg circle so every wrap releases cleanly.
Frequently Asked Questions
What hot dogs are paleo?
Look for grass-fed, sugar-free hot dogs with no fillers — Applegate Farms is the recipe's suggestion. Always read the label; most conventional hot dogs contain additives.
Is this recipe paleo?
Yes: grass-fed hot dogs, eggs, and coconut oil or ghee. The egg wrap replaces the bread bun entirely — no grains needed.
Can I add toppings?
Absolutely — mustard, sauerkraut, or diced onion all work inside the egg wrap. Keep them light so the roll stays tight and easy to eat.
How do I keep the egg circle from tearing?
Cook it gently over medium heat and don't let it brown too much. A flexible, just-set circle rolls far better than a crisp, overdone one.
Recipe Card
Ingredients
Method
- Serves 4 Prep Day: 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.
