The Yolk’s On a Roll

Savory Baked Breakfast Pudding with Eggs, Milk, and Hot Dog Buns

50 minutes
Serves 4
BreakfastAmerican
Herb's take

Inspired by Italian strata and American bread pudding, this breakfast casserole turns leftover hot dog buns into a fluffy, custardy bake. You'll master the art of soaking bread for maximum flavor and texture, no soggy bottoms, just pure breakfast bliss.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 350°F. Grease a 9x13-inch baking dish with a bit of the melted butter.
  2. 02
    Spread the sliced hot dog buns in a single layer on a sheet pan and toast in the oven for 10 minutes, until lightly golden.
  3. 03
    In a large skillet over medium heat, add the crumbled breakfast sausage and cook until browned and cooked through, about 5-6 minutes. Transfer to a plate.
  4. 04
    Add the diced onion to the skillet and sauté for 2-3 minutes until softened. Remove from heat.
  5. 05
    In a large mixing bowl, whisk together the eggs, 1% milk, Dijon mustard, 1 tsp salt, and black pepper until completely smooth.
  6. 06
    Add the toasted hot dog buns, cooked sausage, onions, half the cheddar cheese, chives, and paprika to the bowl. Toss gently to combine.
  7. 07
    Pour the melted butter evenly over the mixture and fold together. Let the mixture sit for 10 minutes to allow the buns to soak up the custard.
  8. 08
    Transfer everything to the greased baking dish and spread into an even layer. Sprinkle the remaining cheddar cheese over the top.
  9. 09
    Bake for 30-35 minutes, until puffed and golden, and the center is set but still slightly wobbly.
  10. 10
    Remove from the oven and let rest for 5-10 minutes before slicing and serving. Garnish with extra chives if desired.

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