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