If you are Mexican or have Mexican friends, then you know this egg and hot dog meal very well. Growing up this is one of the breakfasts my mother made often for my siblings and me. My cousins, friends and every Mexican person I know has eaten this dish as a kid — and actually many continue to eat it as adults. I’m not sure if other people Latin American countries also eat this breakfast, so to me it is a very Mexican one.
I’ve never been a big fan of hot dogs, and when I used to eat the “meat” ones this way was one of the very few ways I would eat them. Now that I’m a pescetarian I’m actually thrilled to have discovered vegan hot dogs — which, I am very happy to report taste better (to me) than the meat slurry ones.
My husband and I like to stay away from the processed faux meats because, well processed food is very unhealthy and they just don’t taste as good as the original ones. I do however make an exception for these vegan hot dogs when the craving for the egg scramble strikes. I buy the ones pictured here because they 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 and 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.
There isn’t much of a recipe, it is more of a guide so do feel free to adjust and tweak to your or your child’s preference.
- one vegan hot dog, sliced into even-sized thickness
- 2 medium eggs
- one Tablespoon of unsalted butter
- warm corn tortillas
- sliced jalapeños and or hot sauce
- 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.
- 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!
I love eating this dish with warm corn tortillas and pickled jalapeños, like breakfast tacos. But you can really eat it as you’d like. Some kids like to have ketchup served with this — it’s really up to everyone to enjoy as they wish.
Thanks for stopping by, it’s always such a treat for me to share recipes from my childhood.