Your kids new favorite snack

Ingredients

• 4 pieces Hot Dogs (standard beef hot dogs, skin on)
• 1 cup Sharp Cheddar Cheese (shredded)
• 4 large Eggs (room temperature)
• 1 teaspoon Garlic Salt (generous amount for flavor)
• 1 teaspoon Crushed Red Pepper (optional for mild heat)
• ½ teaspoon Cayenne Pepper (optional, adds subtle warmth)
• 2 pieces Whole Garlic Cloves (used as eyes for the octopus head)
• 1 tablespoon Vegetable Oil (for skillet coating)

Instructions

1. Trim and Shape Hot Dogs

   Using kitchen scissors, cut each hot dog into 8 equal sections, leaving one end slightly longer to serve as the octopus head.

   Time: PT3M

2. Prepare Egg Mixture

   In a mixing bowl, whisk the eggs together with garlic salt, crushed red pepper, and cayenne pepper until fully combined.

   Time: PT2M

3. Heat the Skillet

   Place the skillet over medium heat and add the vegetable oil, swirling to coat the surface.

   Time: PT2M

   Temperature: Medium heat

4. Coat Hot Dog Pieces

   Roll each hot‑dog segment in shredded sharp cheddar, then dip it into the seasoned egg mixture, allowing excess to drip off.

   Time: PT5M

5. Cook Covered

   Arrange the coated pieces in the hot skillet, cover with the lid, and let cook for about 2 minutes until the egg begins to set.

   Time: PT2M

   Temperature: Medium heat

6. Flip the Octopus

   Remove the lid, gently slide the assembled octopus onto a serving plate or the skillet lid, then use a spatula to flip it over in one swift motion.

   Time: PT2M

7. Add the Eyes

   Press the two whole garlic cloves into the head of the octopus to form eyes.

   Time: PT1M

8. Serve

   Transfer the finished octopus to a serving platter and serve immediately while hot and fluffy.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

12g

Carbohydrates

5g

Fat

16g

Fiber

0g