Overhead close up shot of tacos topped with fried eggs and avocado laying flat

Bacon, Egg, and Kimchi Tacos

These breakfast (or anytime!) tacos are topped with crispy fried eggs, spicy kimchi, crispy bacon, and creamy avocado! I like to char the tortillas to give extra smoky flavor, and a sprinkle of queso fresco cheese, scallions, and cilantro makes these tacos over-the-top delicious!

Course Breakfast, Brunch, Main, Tacos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


  • butter, for frying the eggs
  • 4 large eggs
  • 1 avocado, thinly sliced
  • 4 corn or flour tortillas (4'' diameter), heated or at room temperature*
  • 1/2 cup kimchi
  • 4 slices bacon, cooked and crumbled
  • 1 scallion, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup salsa, for topping*
  • 1/4 cup crumbled queso fresco cheese


  1. In a large nonstick skillet, melt a tablespoon or so of butter over medium to medium-high heat. Add the eggs and cook them sunny side up, or as desired.* Season with salt and pepper.

  2. To assemble the tacos, divide the avocado among the tortillas. Top with the eggs, kimchi, bacon, scallions, cilantro, salsa, and queso fresco. Serve immediately!

Recipe Notes

*I like to char my tortillas over an open flame on my gas stove for extra flavor, but this is optional.

*I used a hatch chile green salsa, but tomatillo or fire roasted salsa would be amazing here!

*To prepare the eggs scrambled as the recipe states: In a large nonstick skillet, melt 1 tablespoon of butter over medium-low heat. In a bowl, lightly beat the eggs until just combined. Pour the eggs in the skillet and cook, stirring and tossing. Right before they firm up, stir in another tablespoon of butter and toss until it's incorporated into the scrambled eggs.