Air-Fryer Breakfast Bowl

1. Line the basket of an air fryer with foil. Whisk oil and 1 tablespoon taco seasoning together in a medium bowl. Add peppers, tomatoes and scallion whites; toss to coat. Place on the foil in the air-fryer basket. Cook at 400℉ until the vegetables are slightly tender and lightly browned, about 8 minutes. Remove by grasping the foil and lifting from the basket, then gather the foil around the vegetables to form a pouch. Set aside to keep warm.

2. Preheat the air fryer to 320℉ for 10 minutes. Meanwhile, place each tortilla in a 4-inch-diameter shallow ramekin or heatproof bowl, pressing the tortilla to fit it into the bottom. Sprinkle each tortilla with 3 tablespoons shredded cheese and crack 2 eggs on top. Sprinkle each ramekin evenly with salt and the remaining 1 1/2 tablespoons taco seasoning.

3. Once the air fryer is preheated, carefully line the basket with a large piece of foil that will extend beyond the ramekins to act as handles later. Place the ramekins on the foil, folding excess foil inside the basket, out of the way. Cook, in batches as needed, until the egg whites are set and yolks are still runny, about 10 minutes. Carefully grasp the foil handles to lift the hot ramekins out of the basket.

4. To serve, spoon 1/4 cup of the vegetables over each ramekin. Garnish with scallion greens, cilantro, red onion and/or lime wedges, if desired.

Equipment

Air fryer; four 4-inch shallow ramekins or heatproof bowls