Make This 7-Minute Breakfast Taco in the Air Fryer

Breakfast burritos are a must. Depending on where you buy it or how you prepare it, you may end up eating eggs, bacon, ham, sausage, hash browns, cheese, beans, and/or rice wrapped in a giant flour tortilla. It’s the perfect hangover weekend brunch, but a bit ambitious for a work morning. However, breakfast tacos are a little easier to handle, especially when they take just seven minutes to cook in the air fryer.

The first time I saw an air-fryer breakfast taco was when Michelle Belfrey posted her version on Instagram. Belfrey uses a giant tortilla and two eggs, along with some pepperoncini and cheese. She cooks it all in a deep fryer at 360℉ for five minutes, then breaks the yolk and mixes it all together before eating. Easy enough.

After a quick review of the comments, I noticed two common complaints: whites weren’t always fully cooked, and the outside of the tortilla was “too soft”.

I disagree with the second point, mainly because I consider the softness of the flatbread to be a feature, not a fault. If it was completely crispy on both sides, it wouldn’t flex and you wouldn’t be able to roll it into a taco. I also found the textural contrast delightful; after biting into a soft tortilla, your teeth meet the crunch of fried tortilla and crunchy cheese, before finally you stumble upon a soft yolk egg and gooey melted cheese.

When it comes to egg white, there is a simple solution: reduce the amount of protein and cook it longer. I cracked the egg into a small wire sieve, let the watery part drip off, and added two minutes to the original cooking time. The yolk came out runny in the center, with no sticky white bits that ruined the experience of eating the eggs. (Although if you break an egg and stir it before eating, as Belfrey does in his video, the residual heat in the egg will effectively stir up any sticky mass, but some people can’t stand the mere sight of undercooked protein.)

In addition to these changes, I also used a much smaller flatbread—to allow for more airflow—and smeared the inside of it with a bit of bacon fat to make it even more crispy and give it a bit of fat. dining highlight. I was pleased with the results.

I went with the classic breakfast tacos with bacon, egg and cheese, but you can add any meat, cheese, or vegetables you wish. Just make sure you cook the meat and vegetables first, unless you’re into raw tacos with partially cooked meat and tough, undercooked veggies.

Other than that, you just need to put the tortilla in the bottom of the fryer basket (remove the small slotted tray) and make a nest of bacon and cheese for the egg. Insert the egg into the nest, season with salt and pepper, then air fry at 360℉ for 7 minutes. Remove from the air fryer basket, season with hot sauce and enjoy immediately.

Air Toasted Breakfast Tacos (1 pc.)

Ingredients:

• 1 taco-sized flour tortilla
• 1/4 teaspoon bacon fat
• 1 egg
• 3 tablespoons grated cheese
• 2 tablespoons pre-cooked bacon pieces (look for the ones that say “real bacon”)
• Salt and pepper
• Hot sauce (optional)
• Finely chopped parsley or cilantro (optional)

Remove the tray from the fryer basket and heat the fryer to 360℉. Brush the tortilla with bacon grease and place in the bottom of the basket. Crack the egg into a small sieve and let the watery part of the egg white drain off. Sprinkle the cheese and bacon around the periphery of the tortilla with a hole in the center for the egg. Place the egg in the nest and season with salt and pepper.

Cook for 7 minutes, then remove from the air fryer and break up the yolk, stirring and spreading throughout the tacos. Done with hot sauce and parsley or cilantro, fold and enjoy.