Hot Dog Breakfast

Hot Dog Breakfast
  • 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


  1. 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.
  2. Beat eggs and sour cream together in a bowl until smooth.
  3. 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.
  4. Stir drained pasta into the eggs. Sprinkle Cheddar cheese over the egg and pasta mixture; stir to melt the cheese slightly.

03/30/2018
Hot Dog Breakfast, recipe PT15M PT1H 5 455 calories

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