Easy Mexican Eggs

If you follow my menu plans each week then you know that we often eat breakfast for dinner. My family loves it and it makes for a quick and easy dinner.

One of our favorite things to make when having breakfast for dinner is eggs. They are an inexpensive ingredient to cook with and they are a staple in most refrigerators. I always have eggs on hand to put together a meal with.

My family thinks that eggs and hot sauce or salsa just go together, so today’s Mexican eggs is a natural fit for us. Eggs, salsa, and sausage make the perfect combination in this dish. And it works for breakfast, lunch, or dinner.




Lynn's Kitchen Adventures


  1. This sounds yummy… one quick question – do you drain the tomatoes?

  2. Natasha says:

    One quick question – what exactly do you mean by “sausage” in the recipe? I’ve seen this in other recipes and I’m never sure what to use. To me, “sausage” means a variety of ground meats and spices packed into a casing… so I’m not sure if you would brown a breakfast-type sausage and cut it up, or use ground beef, or something else entirely. Thanks!

    • Ground bulk breakfast type sausage, so the kind that is not in the casing, and not in patties or links, it is just ground in bulk packages or tubes. I hope that helps explains it.

      • Great, thanks for clarifying! Not sure if we have that around here, but then again I’ve never looked either. I’ll keep my eyes open.

  3. Thanks for sharing! I am starting South Beach pretty soon and will modify this for my breakfasts. I plan to use turkey sausage and low fat cheese.

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