Few things hit the spot quite so well as breakfast tacos—bits of crispy bacon, fluffy eggs, creamy avocado, the punch of hot sauce—the dish is a study in deliciousness. So why should the combination be relegated to the beginning of the day? Enter these quick and easy bacon-and-egg tacos, which come together in just 25 minutes. Cilantro and quick-pickled radishes add a fresh twist, but if you aren’t a cilantro fan, thinly sliced scallion tops are an excellent swap. Pro tip: this low-and-slow method for cooking the eggs is the trick to getting them extra fluffy and light.


Credit: Andrew Purcell

Recipe Summary

25 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat a large nonstick skillet over medium. Working in 2 batches, add bacon and cook, turning occasionally, until browned and crisp, about 8 minutes. Transfer to a plate lined with paper towels. Discard all but 1 tablespoon drippings from skillet.

  • Meanwhile, stir vinegar, ½ cup water, sugar, and 1 teaspoon salt in a small saucepan over medium-high. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in radishes. Let stand for 10 minutes.

  • Add eggs and remaining ½ teaspoon salt to skillet; increase heat to medium-high. Scramble eggs, stirring in a figure-8 pattern, until curds are just set and fluffy, 2 to 4 minutes.

  • Place 1 bacon slice on each tortilla. Top with eggs, avocado, pickled radishes, and cilantro. Serve with hot sauce.

Nutrition Facts

575 calories; fat 41g; cholesterol 409mg; fiber 6g; protein 23g; carbohydrates 30g; sodium 1250mg; sugars 3g.