When a hearty morning meal is in order, these loaded breakfast dogs belong on the menu.
Cook bacon in a large nonstick skillet over medium until crisp, about 8 minutes. Drain on paper towels; crumble.
Add onion to drippings, and cook, stirring often, 1 minute. Set aside.
Increase heat to medium-high, and add sausage to skillet. Cook, turning occasionally, until evenly browned, 5 minutes. Add 1/4 cup of the water, and cook until liquid evaporates, about 3 minutes. Set sausage aside, and keep warm. Wipe skillet clean.
Return skillet to stove top, and melt butter over medium. Whisk together eggs, salt, pepper, and remaining 2 teaspoons water; add to skillet. Cook, stirring often with a rubber spatula, until soft scrambled, about 2 minutes.
Stir together syrup, ketchup, and Sriracha in a small bowl. Microwave hot dog buns 20 seconds to warm slightly.
Place 1 sausage link in each bun, and top evenly with scrambled eggs, cheese, sautéed onion and crumbled bacon. Drizzle evenly with sauce. Serve immediately.