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    Home » Recipes » Mexican Breakfast Recipes

    Huevos con Salchicha (Hot Dogs and Eggs)

    Published: Dec 28, 2022 · Updated: Dec 28, 2022 by Maggie Unzueta

    Huevos con Salchicha is made of scrambled eggs and sliced hot dogs. This easy breakfast is a Mexican classic that’s perfect for busy weekdays. 
    Jump to Recipe
    Huevos con Salchicha served on a white plate next to refried beans and pickled jalapenos.
    Huevos con Salchicha served on a white plate next to refried beans and pickled jalapenos.
    Huevos con Salchicha served on a white plate next to refried beans and pickled jalapenos.

    You know you’re Mexican if you grew up eating Huevos con Salchicha. 

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    You’ll see Mexicans everywhere making this classic recipe along with other traditional breakfasts like Huevos Rancheros and Chilaquiles Verdes. 

    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

    • 1 Ingredients
    • 2 Addition Ideas: 
    • 3 Instructions
    • 4 Do you add milk to scrambled eggs?
    • 5 Storing Instructions:
    • 6 Freezing Instructions:
    • 7 What To Serve With This Dish:
      • 7.1 HUNGRY FOR MORE
    • 8 Huevos con Salchicha
      • 8.1 Ingredients
      • 8.2 Instructions
      • 8.3 Video
      • 8.4 Notes
      • 8.5 Nutrition
          • 8.5.0.1 Maggie Unzueta

    Ingredients

    The ingredients needed to make Mexican hot dogs and eggs labeled and sitting on a wooden surface.
    • Oil
    • Hotdogs – chicken, beef, turkey, whichever you prefer. 
    • Eggs
    • Salt

    This is a very basic recipe. Change it up to make it your own. 

    Addition Ideas: 

    Tomatoes, onion, jalapeno, chile serrano, garlic. Season it up with ground cumin and oregano. The possibilities are endless.  

    Instructions

    Eggs in a blue bowl with a whisk ready to be mixed.
    • 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. 

    A collage showing how to cook hot dogs and eggs in a skillet.
    • 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.

    A large skillet with huevos con salchicha next to a bottle of oil.

    Storing Instructions:

    Place any leftovers in an airtight container for up to 4 days in the fridge. 

    Freezing Instructions:

    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. 

    Huevos con Salchicha served on a white plate next to refried beans and pickled jalapenos.

    What To Serve With This Dish:

    • Chipotle Salsa
    • Corn Tortillas
    • Pickled Jalapenos
    • Frijoles de la Olla / Refried Beans

    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

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    Huevos con Salchicha served on a white plate next to refried beans and pickled jalapenos.

    Huevos con Salchicha

    Huevos con Salchicha is made of scrambled eggs and sliced hot dogs. This easy breakfast is a Mexican classic that’s perfect for busy weekdays. 
    5 from 38 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Mexican
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4 people
    Calories: 240kcal
    Author: Maggie Unzueta

    Ingredients

    • 2 tablespoon oil
    • 6 eggs
    • 3 hot dogs (chicken, turkey, or beef)
    • salt to taste

    Instructions

    • 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.

    Video

    Notes

    Other Ingredients You Can Add:
    Tomatoes, onion, jalapeno, chile serrano, garlic. Season it up with ground cumin and oregano. 
    How much salt to add depends on the hot dogs you use. Some can be salty. Add salt, if needed. 
     

    Nutrition

    Calories: 240kcal | Carbohydrates: 7g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 261mg | Sodium: 325mg | Potassium: 140mg | Sugar: 0.2g | Vitamin A: 356IU | Vitamin C: 0.04mg | Calcium: 45mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!
    Maggie Unzueta
    Website | + posts

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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