- 1/2 pound farfalle (bow-tie) pasta
- 5 eggs, beaten
- 1 tablespoon sour cream
- salt and ground black pepper to taste
- 4 hot dogs, sliced thin
- 1/2 cup shredded Cheddar cheese
- 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.
03/30/2018
recipepes.com
Hot Dog Breakfast, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
