Huevos con weenies is a classic Mexican breakfast that takes me back to my childhood. This recipe for scrambled eggs and hot dogs is a perfect blend of Mexican and American cultures in a single, protein-packed dish.

Huevos con weenies Huevos con salchicha Eggs with weenies Eggs with hot dogs

Also known as huevos con salchicha, this is probably one of my first food memories as a child. I can actually recall eating it while sitting in a high chair. And now that I’m a mother, I’m always looking for easy breakfasts that my kids will enjoy. Sometimes we eat our scrambled eggs with hot dogs in a corn tortilla with salsa, served alongside refried beans, or wrapped up into a warm flour tortilla. I recommend that you double the recipe so that you can make a few burritos for later!

INGREDIENTS YOU’LL NEED

You’ll need just two ingredients to make huevos con weenies: eggs and hot dogs. I prefer the Kirkland Signature Beef Hot Dogs (you can find them in a 12-pack at Costco), or the Applegate Organic Uncured Beef Hot Dog, but feel free to use your favorite wieners. See the recipe card below for the full list and quantity of ingredients.

STEP-BY-STEP INSTRUCTIONS

1. Prepare and cook hot dogs

Slice 1-2 hot dogs into rounds.
Heat 1 tablespoon of oil in a pan over medium heat.
Add the hot dog slices and sauté until slightly browned and crispy, for about 1 minute.

2. Prepare and cook eggs

In the meantime, whisk 6 eggs in a bowl. I don’t add salt because the hot dogs are plenty salty.
Pour the whisked eggs into the pan with the hot dogs.
Scramble the eggs and hot dogs together until the eggs are cooked through, for about 2-3 minutes.

3. Serve and enjoy

Serve immediately with warm tortillas, refried beans, and salsa. Wrap up any leftovers into a warm flour tortilla and save for later.

If you’re looking for the BEST Mexican salsa to top your huevos con weenies, here are a few of my favorites: Yellow Cherry Tomato Salsa Recipe, Chile Japones Salsa, Tangy Tomatillo Salsa with Chile de Arbol and Vinegar, Guacamole Salsa (Guacasalsa), Salsa de Molcajete. I also love this recipe with my Pickled Jalapeños, Chiles Toreados, and Marinated Chile Guerito Peppers.

RECOMMENDED BY LOLA FOR THIS RECIPE

LARGE CAST-IRON SKILLET

When it comes to frying, I always reach for my cast-iron skillet because it distributes heat evenly and retains it. It can also withstand high temperatures, making it ideal for achieving a consistent texture in foods, like my huevos con salchica. VIEW PRODUCT

LOOKING FOR MORE MEXICAN BREAKFAST IDEAS?

For more inspiration, check out my roundup of 50 Delicious Mexican Breakfast and Brunch Ideas. Below you’ll find a few of my faves:

Huevos con Weenies (Scrambled Eggs with Hot Dogs)

by Lola Dweck

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1

Cook Time 5

Total Time 6

Course Breakfast

Cuisine Mexican

Servings people

Calories 199 kcal

Equipment

Ingredients

1 tablespoon oil
2 hot dogs (beef franks, or any of your favorite sausage links)
6 eggs

Instructions

Slice 1-2 hot dogs into rounds. Heat 1 tablespoon of oil in a pan over medium heat. Add the hot dog slices and sauté until slightly browned and crispy, for about 1 minute.
In the meantime, whisk 6 eggs in a bowl. I don’t add salt because the hot dogs are plenty salty. Pour the whisked eggs into the pan with the hot dogs. Scramble the eggs and hot dogs together until the eggs are cooked through, for about 2-3 minutes.
Serve immediately with warm tortillas, refried beans, and salsa. Wrap up any leftovers into a warm flour tortilla and save for later.

Nutrition

Calories: 199kcalCarbohydrates: 1gProtein: 11gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 258mgSodium: 324mgPotassium: 120mgSugar: 1gVitamin A: 356IUCalcium: 39mgIron: 1mg

199

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How to Make Huevos con Weenies (Eggs with Hot Dogs)

INGREDIENTS YOU’LL NEED