Huevos con salchicha is one of my favorite things to make for breakfast or really anytime of day! It’s filling and a great way to stretch eggs. I love that I can whip it up in just 15 minutes. It’s something that I make often for my husband on his lunch break when I need to make something fast.
You may also know this dish as “eegs and weenies” Whatever you call it, just know that it’s delicious and both kids and adults love it! You can serve this along side refried beans, warm tortillas and salsa for a complete Mexican breakfast!
Why You’ll Love This Recipe
- Ready in about 15 minutes
- Budget-friendly
- Made with simple ingredients
- Perfect for busy mornings
- Kid-approved
What Is Huevos con Salchicha?
Huevos con salchicha translates to “eggs with hot dogs.” It’s a popular Mexican breakfast made by combining scrambled eggs with sliced hot dogs that have been browned in a skillet.
It’s a super simple recipe but it’s very comforting and doesn’t lack on flavor!
Ingredients
You’ll need eggs, hot dogs, vegetable oil, and butter. You most likely already have these ingredients on hand.
How to Make Huevos con Salchicha
Step 1: Prepare the Eggs
Crack the eggs into a bowl and beat them with a fork until the yolks and whites are fully combined. Set aside.
Step 2: Fry the Hot Dogs
Thinly slice the hot dogs.
Heat a skillet over medium heat and add 1 tablespoon of vegetable oil.
Once the oil is hot, add the sliced hot dogs and cook for 3 to 5 minutes, stirring occasionally, until browned to your liking.
I personally think they taste best when they’re cooked until they’re deeply browned around the edges.
Transfer the hot dogs to a paper towel-lined plate and set aside.
Step 3: Cook the Eggs
Heat a stainless steel skillet over medium heat.
Allow the pan to get thoroughly hot. To test it, sprinkle a few drops of water onto the surface. If the droplets dance and glide around the pan, it’s ready. This step is important in order to prevent the eggs from sticking, so don’t skip it.
Discard the water droplets and reduce the heat to medium-low.
Add the remaining vegetable oil and the butter.
Once the butter has melted, pour in the beaten eggs.
Let the eggs sit undisturbed for a few seconds. Using a spatula, gently lift and push the cooked edges toward the center of the pan, allowing the uncooked egg to flow underneath and make contact with the hot surface.
Continue doing this for a couple of minutes until the eggs are mostly set.
Step 4: Finish the Dish
Add the browned hot dogs to the skillet.
Gently mix everything together and continue cooking until the eggs are fully cooked.
Serve immediately and enjoy.
My Preferred Method
I like browning the hot dogs in a nonstick skillet and scrambling the eggs in a separate stainless steel skillet.
In my experience, stainless steel produces softer, fluffier scrambled eggs with better texture. You can absolutely cook everything in the same nonstick skillet if you prefer fewer dishes, but I personally prefer the results I get when using two pans. Also the resulting texture and flavor of the dish is absolutley worth dirtying up two pans.
What to serve with Huevos con Salchicha
Huevos con salchicha pairs perfectly with:
- Refried beans
- Warm corn tortillas
- Flour tortillas
- Salsa roja
- Salsa verde
- Breakfast potatoes
- Sliced avocado
- Fresh fruit
Tips for the Best Huevos con Salchicha
- Brown the sliced hot dogs well for the best flavor
- Don’t overcook the eggs
- After getting the pan thoroughly hot then reduce the heat to medium low
Frequently Asked Questions
Can I use turkey hot dogs?
Yes. Turkey hot dogs work just as well in this recipe.
Can I make this with butter only?
You can, but I like using a combination of oil and butter. The oil helps prevent burning while the butter adds flavor.
What do you eat with huevos con salchicha?
Refried beans and warm corn tortillas or flour tortillas are the most common accompaniments. Salsa and avocado are also great additions.
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Huevos con Salchicha
Huevos con salchicha (scrambled eggs and hot dogs) are a quick and easy breakfast recipe perfect for busy mornings.
Ingredients
- 3 hot dogs thinly sliced
- 1 1/2 tbs vegetable oil divided
- 1/2 tbs butter
- 5 eggs beaten
Instructions
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Heat a non stick skillet over medium heat and add 1 tablespoon of vegetable oil.
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Once the oil is hot, add the sliced hot dogs and cook for 3 to 5 minutes, stirring occasionally, until browned to your liking.
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Transfer the hot dogs to a paper towel-lined plate and set aside.
-
Heat up a stainless steel pan over medium heat. Allow the pan to get thoroughly hot. To test it, sprinkle a few drops of water onto the surface. If the droplets dance and glide around the pan, it's ready.
-
Discard the water droplets and reduce the heat to medium-low.
-
Add the remaining vegetable oil to the skillet along with the butter. Let melt and pour in the eggs.
-
Let the eggs sit undisturbed for a few seconds. Using a spatula, gently lift and push the cooked edges toward the center of the pan, allowing the uncooked egg to flow underneath and make contact with the hot surface.
-
Continue doing this for a couple of minutes until the eggs are mostly set.
-
Add the hotdogs to the pan with the eggs. Gently mix everything together and continue cooking until the eggs are fully cooked. Serve immediately and enjoy.