You know you’re Mexican if you grew up eating Huevos con Salchicha.
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Also known as “huevos con weenies,” it’s made up of scrambled eggs and sliced hot dogs.
Grab a fork because it’s ready and on the table in minutes!
Table of Contents
- Hotdogs – chicken, beef, turkey, whichever you prefer.
This is a very basic recipe. Change it up to make it your own.
Tomatoes, onion, jalapeno, chile serrano, garlic. Season it up with ground cumin and oregano. The possibilities are endless.
- Slice up the hot dogs into thick pieces.
- Beat the eggs.
- Set aside until ready to use.
Choose quality eggs that are not cracked. Brown eggs, white eggs, whatever you like are fine to use in this recipe.
- Heat oil in a large skillet.
- Add the hot dog slices and cook over medium heat for a few minutes before adding the eggs.
- Season with salt.
Hot dogs can be salty. Taste first before adding salt.
Cooking the eggs will only take a few minutes. From start to finish, about 10 minutes and breakfast is ready.
This makes the best breakfast for busy mornings!
Do you add milk to scrambled eggs?
There are some people who say you should NOT add milk to eggs because it makes them runny and they burn more easily. While others say that milk makes them fluffy. Either with or without milk, this recipe works.
Place any leftovers in an airtight container for up to 4 days in the fridge.
Store any leftovers in a freezer safe bag. Remove as much air as possible and store for up to 5 days. Thaw and reheat in the microwave for 2 minutes, or on the stove for 4-5 minutes.
What To Serve With This Dish:
Serve the Huevos con Salchichas with a big cup of Cafe de Olla and warm tortillas. A delicious and tasty way to start the day. Buen Provecho!
HUNGRY FOR MORE
Huevos con Salchicha
- Slice the hot dogs.
- Heat the oil in a large skillet.
- Add the hot dogs and cook for 2 minutes.
- Stir occasionally.
- Beat the eggs.
- Add them to the skillet.
- Stir until fully cooked.
- Add salt, if needed.