Scrambled Eggs with (Vegan) Hot Dogs: A Very Mexican Kid Breakfast
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Every Mexican kid grew up eating this dish and many of us continue to enjoy it as adults. In this version we use vegan hot dogs but still achieve that nostalgic taste.
Recipe type: Breakfast, brunch
Cuisine: Mexican
Serves: Serves 1
Ingredients per person:
  • one vegan hot dog, sliced into even-sized thickness
  • 2 medium eggs
  • one Tablespoon of unsalted butter
Additional and Optional Ingredients for Serving:
  • warm corn tortillas
  • sliced jalapeños and or hot sauce
  1. Heat a pan and once hot add the butter, allow to melt. Once the butter is melted add the sliced hot dogs and saute until they become a little crispy on the outside. Now turn the heat down to low and crack the eggs into the pan, gently break the yolk and begin mixing (or scrambling) the eggs into the hot dogs. Cook until eggs have set and to your desired doneness.
  2. To serve either enjoy with some lightly toasted bread or scoop the mixture into warm corn tortillas to make breakfast tacos. You could also stuff the eggs and hot dogs into some Mexican bread rolls. Lastly, serve with sliced jalapeños and hot sauce for older kids and/or adults. Enjoy!
If you are making these for adults you can also try sautéing some finely chopped onion and raw jalapeño bits with the hot dogs to give the dish another depth of adult flavours.
Recipe by Mexican Made Meatless™ at