These low carb 3-ingredient hot dog Pendleton bakes are the kind of practical casserole that earned a permanent place at potlucks long before anyone talked about carb counts. Built from just hot dogs, eggs, and provolone cheese, they bake into a savory, sliceable dish with a browned top and plenty of nostalgic appeal. It is an easy recipe for busy weeknights, game-day tables, or anyone who appreciates an old-school church-supper style bake made with a very short ingredient list.
Serve this warm with a crisp green salad, dill pickles, mustard, or a spoonful of sugar-free relish for a classic hot dog flavor profile. For a heartier plate, add roasted broccoli, cauliflower, or a simple cabbage slaw. These squares also work well on a brunch spread alongside fresh fruit and coffee, since the egg and cheese give the dish a breakfast-casserole feel.
Low Carb 3-Ingredient Hot Dog Pendleton Bakes
Servings: 6
Ingredients
8 hot dogs, sliced into bite-size rounds
6 large eggs
8 slices provolone cheese
Directions
1. Preheat the oven to 375°F and lightly grease a small ceramic or glass baking dish, about 8 inches square.
2. Spread the sliced hot dogs evenly in the prepared dish.
3. In a bowl, whisk the eggs until fully blended, then pour them over the hot dogs so the pieces are surrounded evenly.
4. Lay the provolone slices across the top, overlapping slightly to cover the surface as much as possible.
5. Bake for 25 to 30 minutes, until the eggs are set and the cheese is melted and deeply golden on top.
6. Let the bake rest for 5 to 10 minutes, then cut into squares and serve warm.
Variations & Tips
Use a sharper cheese: If you want a little more bite, swap the provolone for sharp cheddar, mozzarella-provolone blend, or pepper jack. The bake will still be simple, but the flavor will lean in a different direction.
Add seasoning carefully: Even though the classic version keeps to three ingredients, a light sprinkle of black pepper, onion powder, or dry mustard can add depth without changing the character of the dish. Go lightly, since hot dogs and cheese already bring plenty of salt.
Choose the right dish size: A smaller baking dish gives you thicker, more casserole-like squares, while a larger dish creates thinner slices that bake a bit faster. Start checking a few minutes early if your dish is larger or shallower.
Let it rest before cutting: This is especially important with egg-based bakes. A short rest helps the squares hold together better and keeps the cheese from sliding off when you serve it.
Make it party-friendly: For appetizer portions, bake the mixture in a well-greased muffin tin instead of a casserole dish. You will get smaller, handheld servings that are easy to bring to potlucks or set out on a buffet.