Huevos con Salchicha is a Mexican breakfast made with scrambled eggs and sliced weenies (hot dogs), cooked together in just minutes. It’s quick, filling, and so comforting, perfect for lazy mornings!
In Mexico, everybody knows this dish. You’ll hear it called salchichas con huevo, huevos con weenies, huevito con salchicha, or huevos revueltos con salchicha. It’s all the same, and it’s loved everywhere.
Like many other Mexican children, I grew up eating huevos con salchicha for breakfast regularly.
My mother would prepare it while I was getting ready for school and then serve it to me in taquitos with a bit of ketchup on it. So, let me show you how to make it at home.
How to Make Huevos Con Salchicha
Slice the hot dogs into thick pieces. You can use any type of hot dog you prefer (pork, chicken, turkey, or even vegan hot dogs).
Next, add two tablespoons of olive oil or any oil you prefer to a pan and heat over medium-low heat.
Add the hot dog pieces and cook until nicely browned on all sides.
While hot dogs are browning, crack the eggs in a bowl and season with salt and pepper. Beat the eggs until everything is nicely combined.
Pour the eggs over the hot dogs and let them sit, without stirring, for 15 seconds.
Now, stir gently folding over and lifting the eggs from the bottom so the eggs create some air bubbles and become fluffy.
Keep stirring gently until eggs are cooked to your liking.
Adjust with salt and pepper to taste and serve your huevos con weenies immediately with your favorite morning drink.
Variations
This simple recipe is delicious just the way it is, but to make it better, here are some variations you can try:
Cheesy. Add some grated cheese such as Oaxaca, Asadero, Mozzarella, or your favorite melty cheese to the mixture a few seconds before you turn off the heat. Mix well, cover, and allow the cheese to melt before serving.
Veggies. Dice some onions and chilies and sautéed them along with the weenies hot dogs, it adds an extra texture and lots of flavors! Other veggies such as bell peppers, spring onions, and zucchini work too.
Serving Huevos con Weenies
When I eat huevos con salchicha, I always reach for frijoles refritoss on the side. They’re creamy, comforting, and make every bite feel a little more special, like the perfect partner for the eggs and sausage.
I like to add some carbs too. Warm corn or flour tortillas are my go-to, but sometimes I grab a warm bolillo or even toast some bread.
And of course, I never skip the spice. A molcajete salsa is my favorite because it’s earthy and full of flavor, but chiles en vinagre are also amazing because they add a little tangy kick that just wakes up the whole plate.
Leftovers & Reheating Tips
Honestly, huevos con salchicha taste best fresh out of the pan (and since they only take a few minutes, why not?). But if you like to meal-prep or just want to have breakfast ready for the next couple of days, here’s what works for me:
- Let the eggs and sausage cool down, then store them in an airtight container. If you made a big batch, split it into smaller containers so it’s easier to grab and reheat.
- Keep them in the fridge for up to 5 days.
- I wouldn’t freeze this dish, the texture and flavor just don’t hold up after thawing.
- To reheat, warm the mixture in a pan with a tiny splash of milk (it keeps the eggs soft) and stir over medium heat until heated through.
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Huevos con Salchicha
Equipment
- 1 Large pan
Ingredients
- 8 large eggs
- 4 bun-size hot dogs (sliced into thick bites)
- 2 Tbsp olive oil
- salt and pepper (to taste)
Instructions
- Add the oil to a pan and heat over medium-low heat.
- Add the hot dog pieces (weenies) and cook until nicely browned on all sides.
- Crack the eggs into a bowl and season with salt and pepper.
- Beat the eggs until everything is nicely combined.
- Pour the eggs over the hot dogs and let them sit, without stirring, for 15 seconds.
- Now, stir gently folding over and lifting the eggs from the bottom so the eggs create some air bubbles and become fluffy.
- Keep stirring gently until eggs are cooked to your liking.
- Adjust with salt and pepper to taste and serve.
Notes
- Use any hot dog you like—pork, chicken, turkey, or even vegan ones all work.
- Love cheese? Toss in a handful of your favorite melty cheese right before turning off the heat.
- Want extra flavor? Sauté some onions, chilies, or even bell peppers and zucchini with the hot dogs.
- I always add refried beans on the side. Warm tortillas, a fluffy bolillo, or even toasted bread all taste great too.
- These taste best straight from the pan, but you can keep leftovers in the fridge for up to 5 days.
- When reheating, a splash of milk in the pan keeps the eggs soft and delicious.
Nutrition Information
Hope you enjoyed this easy and fulfilling breakfast recipe called huevos con salchicha! Please don’t forget to rate and leave your comments below. I’d love to hear from you!
Huevos con salchicha was one of my favorite breakfasts as a kid. Thank you for reminding me of this, can’t wait to try it!
This is what my mami used to prepare for breakfast for us when we were kids, thank you so much for bringing so many memories of my beloved mom.