Huevos con Salchicha (Hot Dogs and Eggs)
What a better way to start the morning than with some breakfast tacos! Am I right? These huevo con salchicha or hot dogs with scrambled egg tacos are perfect for adults and children.
Huevos con Salchicha
If you’re Mexican or have Mexican friends, then you know this egg and hot dog or huevos con salchicha meal very well. Every Mexican person I know has eaten this dish as a kid — and actually many continue to eat it as adults.
Huevos con salchicha can be served on its own on a plate. Or it can be accompanied by warm tortillas or maybe a bolillo.
It’s fantastic on either but I personally love making tacos out of it. That way I can have breakfast tacos.
Vegan Hot Dogs not Meat Hot Dogs
Of course this recipe uses vegan not meat hot dogs!
Vegan hot dogs taste a million times better than meat ones!
Meat hot dogs are absolutely disgusting — was never a fan even before going meatless.
Normally I don’t do a whole lot of processed vegan meats in my diet. Remember just because it’s vegan doesn’t automatically make it healthy. Though these hot dogs aren’t made with meat, they are still a processed food. So think of it as an occasionally treat.
As for the brand to use for these breakfast tacos, use your favorite one.
I buy ones that don’t have many preservatives and are made with a mixture of part gluten and part soy. They have some seasonings too and we’ve found them to be a perfect replacement for the real thing.
When you buy yours do read the package ingredients list. Make your purchasing decision on the one with the least amount off additives — it’s processed food so you can’t completely get away from them.
How to Make it Vegan
Super easy, swap the eggs for tofu! So crumble it then add a pinch of salt and ground turmeric and mix until well combined. Then add it to the crispy tofu and cook for a few minutes. Done!
Another option is to use a Vegan Egg powder and follow the instructions for the mixing. Then pour it into the hot dogs and stir until cooked and well combined.
Hot Dogs with Scrambled Eggs
This recipe is really quite simple. Not much to it. If you have a child they may even want to help you. Because we all know children love hot dogs.
For children just serve the scrambled eggs with hot dog slices inside warm corn or flour tortillas. Maybe a little fruit on the side.
For adults you may want to serve with some homemade salsa, or pickled jalapeños and carrots or just hot sauce. For a full breakfast serve with some cafe con leche or tea. I also like to have a small bowl of seasonal fruit on the side.
If you don’t want them for breakfast they’re also great for brunch or a super easy dinner even.
More Mexican Recipes Using Hot Dogs
Breakfast Tacos: Huevos con Salchicha (Scrambled Eggs with (Vegan) Hot Dog)
Ingredients
Ingredients per person:
- 1 large vegan hot dog sliced into even-sized thickness
- 2 medium medium lightly whipped
- 1 Tablespoon unsalted butter
Additional and Optional Ingredients for Serving:
- 3 corn tortillas or flour tortillas, your choice
- homemade salsa
- sliced jalapeños and or hot sauce
Instructions
- Heat a pan and once hot add the butter, allow to melt. Once the butter is melted add the sliced hot dogs and sauté until they become a little crispy on the outside. Now turn the heat down to low.
- Pour the lightly beaten eggs into the pan and quickly stir to well mix then eggs with the hot dog slices. Cook until eggs have set and to your desired doneness. Remove from heat as soon as done.
To Serve
- Serve on warm corn or flour tortillas. Top with some homemade salsa or some jalapeños or hot sauce.You could also stuff some bolillos, or Mexican bread rolls. Enjoy!
Recipe Notes & Pro Tips
Nutrition
I love these super easy breakfast tacos.
Specially when I have some fresh homemade chunky salsa at home. If I don’t I’ll use jalapenos or hot sauce. But I remember as a kid I used to also like to have ketchup on them. It’s really up to everyone to enjoy as they wish.
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Gracias amigos and buen provecho!
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Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
