Breakfast Tacos

Bacon Egg Breakfast Tacos

These breakfast tacos with bacon, avocado, and tomato and a perfect poached egg on a corn tortilla make breakfast worth getting up for.
Course Breakfast
Cuisine American, Canadian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings
Calories 392 kcal
Author Colleen


  • 4 slices bacon cooked
  • 4 large eggs
  • 4 corn tortillas
  • 1/2 cup enchilada sauce or salsa
  • 2 ripe avocados sliced
  • 2 ripe tomatoes sliced
US Customary - Metric


  1. Preheat oven to 350°
  2. Wrap tortillas in foil and put into the oven for 15 minutes
  3. Cook bacon to tender crisp, and set aside

  4. Slice tomatoes and set aside
  5. Add a tablespoon of vinegar to a pan with a few inches of water, enough  to cover the eggs.
  6. Bring the water just to a boil, then reduce heat until just simmering,
  7. Crack each egg into a cup or small dish first, then gently lower it into the simmering water.

  8. Allow eggs to simmer 4 minutes, then remove with a slotted spoon onto each assembled taco
  9. While eggs are cooking put warm tortillas onto plates
  10. Spread each tortilla with enchilada sauce and top with bacon, avocado and tomato slices
  11. Top each taco with an egg.

Recipe Notes

Leave out the bacon for a vegetarian taco.

Nutrition Facts
Bacon Egg Breakfast Tacos
Amount Per Serving (1 g)
Calories 392 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 6g30%
Cholesterol 178mg59%
Sodium 459mg19%
Potassium 878mg25%
Carbohydrates 25g8%
Fiber 9g36%
Sugar 3g3%
Protein 12g24%
Vitamin A 1055IU21%
Vitamin C 19.1mg23%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.