Fried Bologna & Egg Taco

Name: Fried Bologna & Egg Taco
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 Flour tortilla; 1 lb Thick-cut bologna; 1.5 cups American cheese; 4 Egg; 3 tbsp Yellow mustard

Frizzled bologna, mustard, American, egg, and crispy onions.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 15m
Serves: 4
Level: Easy

Ingredients

4servings

Flour tortilla8
Thick-cut bologna1 lb
American cheese1 ½ cups
Egg4
Yellow mustard3 tbsp

Instructions

1
Score the bologna
Score the edges of the bologna slices radially to prevent the protein from curling upward into a dome when exposed to heat.
2
Sear hard
Sear until deeply browned on both sides.
3
Melt cheese
Melt the cheese on top.
4
Arrange & plate
Place in the tortilla alongside an over-easy egg and a single, sharp line of yellow mustard.

Cook it safe

160°F / 71°C — Eggs and egg dishes, or cook until both the white and the yolk are firm.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 940
Fat: 64g
Carbs: 64g
Protein: 29g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.