Air-Fryer Breakfast Bowl

Air-Fryer Breakfast Bowl

These flavorful breakfast bowls are a great way to use an air fryer. The tortilla can absorb the runny egg yolk and serves as the ideal tool for scooping up the egg, pepper, and tomato filling. Lime juice rounds out the meal with brightness.


  1. A quarter-tsp canola oil
  2. Split two and a half tablespoons of lower-sodium taco seasoning.
  3. One cup of young peppers in various colors, thinly sliced
  4. One cup of cherry tomatoes with various colors
  5. 1/4 cup finely chopped onions, with the whites and greens separated
  6. 4 6-inch tortillas made using whole-wheat flour
  7. ¾ cup of pepper Jack cheese, finely shredded
  8. Eight huge eggs, split up
  9. A dash of salt
  10. Garnish with optional lime wedges, thinly sliced red onion, and/or cilantro sprigs.


  • Use foil to line the air fryer’s basket. In a medium bowl, whisk together 1 tablespoon taco seasoning and oil. Toss to coat and add the peppers, tomatoes, and scallions. Put in the air fryer basket with the foil on top. Simmer for 8 minutes at 400°F, or until the vegetables are just starting to soften and get a little browned. Grab the foil and remove it out of the basket, then gather it around the veggies to create a pouch. Place aside to maintain warmth.
  • For ten minutes, preheat the air fryer to 320°F. In the meantime, press each tortilla into the bottom of a shallow ramekin or heatproof bowl with a diameter of 4 inches. Top each tortilla with two eggs and three tablespoons of shredded cheese. Disperse Evenly distribute the remaining 1 1/2 tablespoons of taco spice and salt into each ramekin.
  • Carefully line the basket of the air fryer with a big piece of foil that will extend past the ramekins to serve as handles later, once it has been preheated. Put the ramekins on the foil and fold any extra foil within the basket so that it doesn’t get in the way. Cook for about ten minutes, stirring occasionally, or until the egg whites are set and the yolks are still runny. Carefully remove the hot ramekins from the basket by grasping the foil handles.
  • Spoon 1/4 cup of the vegetables onto each ramekin to serve. If preferred, garnish with lime wedges, cilantro, red onion, and/or scallion leaves.


  • Four 4-inch shallow ramekins or heatproof dishes; an air fryer

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