Huevos con Salchicha

servings

Huevos con salchicha is one of those simple, comforting Mexican breakfasts that never disappoints. It’s just scrambled eggs with sliced hot dogs, but somehow it feels extra special. It comes together in minutes, which makes it perfect for busy mornings.

prep 5

cook 5

total 10

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Equipment

1 Large pan

Ingredients
Cups (US) - Metric

▢ 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.