Air-Fryer Breakfast Bowl

These savory breakfast bowls make excellent use of the air fryer. The tortilla is the perfect vehicle for scooping up the egg, pepper and tomato filling—plus it can soak up the runny egg yolk. Lime juice adds brightness to finish the dish.

a recipe photo of the Air Fryer Breakfast Bowls served in a bowl
Photo: Photographer: Fred Hardy, Food Stylist: Karen Rankin, Prop Stylist: Josh Hoggle
Active Time:
25 mins
Total Time:
30 mins


  • 1 ½ teaspoons canola oil

  • 2 ½ tablespoons lower-sodium taco seasoning, divided

  • 1 cup thinly sliced multicolored baby peppers

  • 1 cup multicolored cherry tomatoes

  • ½ cup thinly sliced scallions, whites and greens separated

  • 4 (6 inch) whole-wheat flour tortillas

  • ¾ cup finely shredded pepper Jack cheese

  • 8 large eggs, divided

  • Pinch of salt

  • Cilantro sprigs, thinly sliced red onion and/or lime wedges for garnish (optional)


  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.


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

Nutrition Facts (per serving)

358 Calories
19g Fat
24g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 358
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 21g 42%
Total Fat 19g 24%
Saturated Fat 8g 40%
Cholesterol 391mg 130%
Vitamin A 1387IU 28%
Vitamin C 76mg 84%
Vitamin D 82IU 21%
Vitamin E 2mg 13%
Folate 70mcg 18%
Vitamin K 30mcg 25%
Sodium 744mg 32%
Calcium 303mg 23%
Iron 4mg 22%
Magnesium 23mg 5%
Potassium 340mg 7%
Zinc 2mg 18%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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