savory scrambled egg breakfast using leftover corn dogs — crispy cornbread bits and chopped frank in fluffy eggs.

INGREDIENTS

• 2 corn dogs

• 2 eggs

• 1 tbsp butter (I don't have butter, so I used 1:1 bacon fat, you can use cooking oil, too)

• 1 tbsp milk or cream (optional)

• 1/4 tsp salt

• 1/4 tsp black pepper

STEPS

1. Remove the cornbread coating from 2 corn dogs and crumble it into rough pieces. Chop the franks into bite-sized rounds. Set both aside separately.

2. Melt 1 tbsp butter in a pan over medium heat. Add the crumbled cornbread and toast for 2-3 minutes, stirring occasionally, until slightly crispy. ⏱ 3m

3. While cornbread toasts, whisk 2 eggs with 1 tbsp milk or cream (optional) and season with 1/4 tsp salt and 1/4 tsp black pepper.

4. Add the chopped frank pieces to the pan with the cornbread and stir to warm through, about 1 minute. ⏱ 1m

5. Pour the egg mixture over everything. Let it sit for a few seconds, then gently fold with a spatula — low and slow keeps them fluffy. Pull off heat just before fully set. ⏱ 2m

NOTES

Don't overcook the eggs — pull them just before they look fully done, residual heat finishes them. Add hot sauce or shredded cheese on top if you have it! 

Corndogs & scrambled eggs.