Breakfast Tacos: Huevos con Salchicha (Scrambled Eggs with (Vegan) Hot Dog)
What a better way to start the day than with breakfast tacos. These huevos con salchicha are very common in Mexico, particularly among children. Here I've made them using vegan hot dogs, use your favorite brand.
Servings: 1 serving
Calories: 446kcal
Ingredients
Ingredients per person:
- 1 large vegan hot dog sliced into even-sized thickness
- 2 medium medium eggs 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!
Notes
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 flavors.
Get the recipe for the salsa here https://mexicanmademeatless.com/molcajete-salsa-or-salsa-molcajeteada/
The pickled carrots recipe is here https://mexicanmademeatless.com/zanahorias-en-escabeche-or-mexican-spicy-pickled-carrots-2/
Nutrition
Serving: 1servings | Calories: 446kcal | Carbohydrates: 39g | Protein: 23g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 357mg | Sodium: 592mg | Potassium: 270mg | Fiber: 6g | Sugar: 3g | Vitamin A: 827IU | Calcium: 116mg | Iron: 5mg
