Breakfast Corn Dogs


Breakfast Corn Dogs

Let me put you on to this breakfast corn dog—it's a game-changer! Imagine this: a juicy sausage link wrapped in a golden egg, then a crispy pancake batter shell, perfect for dunking in maple syrup. It's like breakfast on a stick, straight-up genius, right? When's the best time to bust out these bad boys? I'd say a lazy Sunday morning with the fam, when everyone's gathered around the table, hungry and ready to dig in. Whip up a batch, serve them hot, and watch as smiles light up the room. It's all about those unforgettable moments shared with the ones you love, and these breakfast corn dogs? They'll make those moments extra special.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4 People


  • Rollie – Automatic Electric Vertical Egg Cooker


  • Your choice breakfast sausage
  • 1 egg
  • 1 teaspoon chopped chives
  • 1 tablespoon shredded cheese
  • 2 cups “just add water” pancake mix
  • 1 cup cornmeal
  • 2 tablespoons baking powder
  • 2 cups water


  • Start off by pan frying your favorite breakfast sausages, then stick about 2 of them on a wooden skewer.
  • In a separate bowl combe one egg with 1 teaspoon of chopped chives and 1 tablespoon of shredded cheese.
  • Add the egg mixture to the rollie and then insert the sausage skewer.
  • Let the rollie do the work and in the mean time make the cornmeal pancake batter.
  • Combine 2 cups of just add water pancake mix with 1 cup of cornmeal and 2 tablespoons of baking powder.
  • Add 2 cups of water and transfer it to a long cup.
  • When the egg has emerged from the rollie, submerge it in the cornmeal pancake batter then fry it in 375°F cooking oil for 3 minutes.
Keyword breakfast, breakfast sausage, corn dog, egg, pancake, rollie, sausage

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