Bacon, Egg, and Tomato Breakfast Tacos

Ingredients (8)

  • 6 strips uncooked bacon
  • 2 medium-sized ripe tomatoes, sliced
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 6 large eggs
  • 6 corn tortillas
  • 1/3 cup cilantro leaves and small sprigs
Try Amazon Fresh
Nutritional Information
  • Calories295
  • Fat21.72g
  • Saturated fat5.85g
  • Trans fat0.09g
  • Carbs13.36g
  • Fiber2.14g
  • Sugar1.78g
  • Protein11.73g
  • Cholesterol205.14mg
  • Sodium276.33mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Bacon, Egg, and Tomato Breakfast Tacos

The BLT was the rough inspiration for these breakfast tacos: soft corn tortillas topped with crispy bacon, sautéed ripe tomato slices, and a fried egg.

This recipe was featured as part of our 7 Fried Egg Breakfast Tacos.

Tips for Eggs, Bacon, and Pork


  1. 1Line a plate with paper towels. Set a nonstick skillet large enough to hold the bacon in a single layer over medium heat and add the bacon slices. Cook, turning once, until browned and crispy, about 10 minutes. Drain the slices on the towel-lined plate but leave the fat in the skillet.
  2. 2Add the tomato slices to the skillet, season with salt and pepper, and sauté for 2 minutes. Flip the tomatoes and cook for 2 minutes more. Remove to a warm plate and set aside.
  3. 3Wipe out the skillet and set it over medium-low heat. Add 1 tablespoon of the oil and break in 3 of the eggs. Season with a little salt and pepper and fry sunny-side up, with firm whites and still-liquid yolks. Repeat with the remaining oil and eggs.
  4. 4Meanwhile, heat the tortillas in a dry skillet over a high flame or directly on a gas flame until they’re puffed and a little blistered.
  5. 5Place a strip of bacon on top of each hot tortilla, followed by the tomato slices, evenly distributed among the 6 tacos. Add a fried egg to each, sprinkle with the cilantro, and serve at once.
Load Comments

Recommended from Chowhound

Husk On vs Husk Off: The Best Way to Grill Corn This Summer
How To

Husk On vs Husk Off: The Best Way to Grill Corn This Summer

by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching...

9 Crazy-Good Corn Salads for Summer
Recipe Round-Ups

9 Crazy-Good Corn Salads for Summer

by Miki Kawasaki | When you've got super fresh, sweet summer corn, use it as the centerpiece of a salad, raw and straight...

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul
Recipe Round-Ups

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul

by David Watsky | Wondering what to do with your extra cherries? These sweet and savory cherry recipes should help...