Huevos con Salchicha is a simple breakfast scramble of sliced hot dogs and eggs, beloved by kids and just as satisfying for adults—especially when finished with a spoonful of spicy salsa.
Hot dogs are a favorite with children, and many of us remember enjoying them growing up. Kept in the fridge for quick meals, they make an especially easy and comforting breakfast when scrambled with eggs.
Eggs and hot dogs may seem simple, but together they make a tasty and satisfying dish. In Mexico this classic is called huevos con salchicha: thinly sliced hot dogs sautéed until golden and mixed with whisked eggs. It’s a quick breakfast that works well for busy mornings or a casual weekend start.
For a bright finish, top the scramble with a spicy salsa. A fresh jalapeño salsa, a tangy salsa verde, or a smoky chipotle salsa all pair nicely without overpowering the dish. If you’re following Whole30 or want cleaner ingredients, choose hot dogs made without added sugar or undesirable additives.
How to Make Huevos con Salchicha (Eggs and Hot Dog Scramble)
Follow these easy steps for a quick, flavorful breakfast:
- Slice one hot dog into ¼” (about 6 mm) pieces.
- Heat ½ tablespoon of oil in a skillet over medium heat. Add the hot dog slices and sauté until they are golden and slightly crisp on the edges.
- While the hot dogs brown, whisk one to two eggs in a bowl with a pinch of salt until yolks and whites are fully combined.
- Reduce the skillet heat to medium-low and pour the beaten eggs over the hot dog slices.
- Stir gently until the eggs are cooked to your preferred doneness. Taste and adjust salt if needed.
Variations
This recipe is versatile and adapts well to add-ins and accompaniments. Try these ideas:
- Sprinkle grated cheese over the eggs just before removing the pan from heat.
- Sauté the hot dogs with diced onion and jalapeño for extra flavor and a little heat.
- Top with your favorite salsa for brightness and a spicy finish.
- Serve alongside refried beans and warm flour tortillas for a heartier meal.
Huevos con Salchicha is intentionally simple: it’s fast to prepare, satisfying, and easy to customize. Whether you’re feeding picky eaters or looking for a no-fuss breakfast, this scramble delivers comfort and flavor in minutes.
If you make this, please leave a comment or share a photo—I’d love to hear how you enjoyed it.
Recipe
Huevos con Salchicha (Eggs and Hot Dog Scramble)
by Gemma Aguayo-Murphy
Pin Recipe
Ingredients
- 1 hot dog
- 1-2 eggs
- ½ tablespoon oil
- salt to taste
Instructions
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Slice the hot dog into ¼” thick pieces. Sauté the slices in a hot pan with oil over medium heat until golden on all sides.
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While the hot dog slices brown, whisk one to two eggs in a bowl with salt until yolks and whites are well combined.
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Lower the heat to medium-low and pour the eggs over the hot dogs.
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Stir the eggs and hot dogs together until the eggs reach your desired doneness.
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Taste and adjust the seasoning with salt if necessary.
Notes
- Sprinkle grated cheese over the eggs at the end for a creamy finish.
- Sauté the hot dogs with diced onion and jalapeño for more depth and heat.
- Top with a fresh or smoky salsa to brighten the plate.
- Serve with refried beans and warm flour tortillas to make a fuller meal.