Airfryer tacos for breakfast
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 592, total fat 49 G., saturated fats 10 G., proteins 16 G., carbohydrates 23 G., fiber 5 G., cholesterol 215 mg, sodium 519 mg, sugar 2 G.
Calories 592, total fat 49 G., saturated fats 10 G., proteins 16 G., carbohydrates 23 G., fiber 5 G., cholesterol 215 mg, sodium 519 mg, sugar 2 G.
This unique recipe uses silicone ice cube trays, shaped like ice cube sticks, to quickly prepare breakfast taco ingredients in the air fryer. In one tray, tortillas will bake into crispy taco pockets. In the other tray, beaten eggs will bake simultaneously with the tortillas. Remove the cooked eggs from the tray and place them into the cheesy taco pockets. Add some spicy mayo, tomato, and avocado for a deliciously crispy breakfast treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large eggs
- Four corn tortillas, 15 cm in diameter.
- 1 cup shredded Mexican cheese mix
- 2 tablespoons mayonnaise
- 1 tbsp hot sauce
- 1 tomato, seeded and diced
- 1 avocado, diced
- Special equipment: 2 silicone ice cube trays in the shape of sticks with four 60 ml cells, 6-liter air fryer
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Cooking the dish according to the recipe:
- Spray one silicone ice cube tray with cooking spray. Transfer the tray to the basket of a 6-quart air fryer, moving it aside to make room for the second tray.
- Beat the eggs in a liquid measuring cup until no white streaks remain. Sprinkle with 0.5 teaspoon of salt. Carefully pour the eggs into the pan, distributing them evenly.
- Stack the corn tortillas, wrap them in a damp paper towel, and microwave on high until warm and pliable, about 1 minute. Carefully fold one tortilla in half and press the fold into one well of the second ice cube tray, working carefully to avoid tearing the tortilla. Repeat with the remaining tortillas. You should now have taco pockets.
- Spread the cheese evenly over the tortillas and place the pan in the air fryer basket next to the eggs.
- Set the air fryer temperature to 150°C and cook for 12 minutes. The cheese should melt. Transfer the tortilla pan to a work surface.
- Carefully lift each egg stick to check if it has set. If there is no runny egg at the bottom, transfer the pan to a work surface. If there is still runny egg at the bottom, cook for another minute.
- Meanwhile, combine the mayonnaise and hot sauce in a small bowl. Let the tacos and eggs cool to the touch, about 1 minute. Remove from the ramekins. Place the eggs in the taco cups and top with tomatoes, avocado, and hot mayonnaise.
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