The simplest recipes are often the most satisfying, and these Queso Sausage Cheese-Stuffed Breakfast Dogs are a perfect example. I started with pre-seasoned queso sausage—just removed it from the casing, mixed it by hand, and shaped it around mozzarella to create a melty, savory center. The whole process is hands-on and fun, and the results are worth it.
My family loves breakfast any time of day—brunch, lunch, or dinner. There’s something comforting about breakfast foods, and they’re often budget-friendly, which makes them even more appealing. But breakfast can feel repetitive if you’re always cooking the same eggs and toast. That’s why I wanted to elevate our morning routine with something a little different and a lot more exciting.
These breakfast dogs combine smoky, cheesy sausage with a crispy, flavorful breakfast hash. I smoke the stuffed dogs to infuse them with a light smoke flavor and serve them in buttery brioche buns finished with Mexican crema and scallions. The breakfast hash is so good on its own it could be a meal—crispy golden potatoes, peppers, and onions tossed with a touch of butter and cheese.
Queso Sausage Cheese Stuffed Breakfast Dogs
4
15
45
1
Ingredients
- 2 Packs of five queso sausage links (such as Johnsonville)
- 1 Pack of mozzarella string cheese
- Mexican crema, for garnish
- Chopped scallions, for garnish
- 1 Pack of six brioche hot dog buns
Breakfast Hash
- 1 bag Mini gold potatoes (petite)
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- ½ Yellow onion, diced
- 1 tsp Kosher salt
- 1 tbsp Neutral oil
- 1 tbsp Unsalted butter
- A handful of shredded Jack cheese (optional)
Instructions
- Begin by removing the queso sausage from its casing. Place both packs of sausage meat into a clean container and hand-mix for a few minutes to ensure even seasoning. Take a handful of the sausage mixture and shape it along the length of a mozzarella string cheese, flattening it to about 1/4″ thick and creating a shallow groove to nest the cheese. Wrap the meat around the cheese and press to seal, forming a rounded hot dog shape. Set each formed dog on parchment paper on a cutting board. Repeat until all the sausage is used. Chill the formed dogs in the refrigerator for 25 minutes to help them hold their shape.
- While the stuffed dogs chill, prep the breakfast hash. Quarter or halve the mini gold potatoes as needed so they’re bite-sized, then add them to a pot of cold water and let sit for about 20 minutes. This brief soak helps remove excess starch and improves browning. Meanwhile, dice the red and green bell peppers and the yellow onion.
- Drain and thoroughly pat the potatoes dry. Heat a large cast-iron skillet over medium heat (aiming for roughly 375°F surface temperature). Add the oil and butter, allow them to melt and combine, then add the potatoes. Sauté the potatoes for about 5 minutes undisturbed so they can develop a golden crust.
- Stir in the diced peppers and onion, season with kosher salt, and continue to cook, stirring occasionally, until the vegetables are softened and the potatoes are nicely browned and crisp. Taste and adjust seasoning. If you like, toss in a handful of shredded Jack cheese at the end and reduce the heat to low so the cheese melts into the hash.
- Preheat your smoker to 275–300°F. Once at temperature, place the chilled queso sausage dogs on the smoker and smoke for 35–40 minutes, or until the internal temperature reaches 165°F. Smoking imparts a gentle smoky flavor without overcooking the cheese inside.
- When the dogs reach 165°F, remove them from the smoker and let them rest on a wire rack for 6–8 minutes. While they rest, place the brioche buns on the smoker or a hot skillet and toast about 1 minute per side until lightly golden.
- Open each toasted bun and place a smoked queso sausage dog inside. Garnish with a drizzle of Mexican crema and a sprinkle of chopped scallions. Serve immediately alongside the breakfast hash while everything is warm and fresh.
These Queso Sausage Cheese-Stuffed Breakfast Dogs combine smoky, melty sausage with a crisp, flavorful hash for a hearty breakfast or brunch that’s great any time of day. The recipe is straightforward, affordable, and crowd-pleasing—perfect when you want something special without fuss.