Make breakfast burrito bowls in the air fryer for an easy yet festive dish. Tortilla shells gets filled with egg, cheese, avocado, fresh pico de gallo, and bacon in this recipe that is as fun to customize as it is to eat. Mix up the toppings, too! Use crumbled sausage, salsa, peppers, and onions, or go with a whole different flavor profile and top it with smoked salmon, Boursin cheese, chives, and capers.
Breakfast Burrito Bowl
Make breakfast burrito bowls in the air fryer for an easy yet festive dish. Tortilla shells gets filled with egg, cheese, avocado, fresh pico de gallo, and bacon in this recipe that is as fun to customize as it is to eat. Mix up the toppings, too! Use crumbled sausage, salsa, peppers, and onions, or go with a whole different flavor profile and top it with smoked salmon, Boursin cheese, chives, and capers.
Ingredients
- 4 slices center-cut bacon
- cooking spray
- 2 flour tortillas
- 4 large eggs
- 1/2 cup shredded pepper Jack cheese divided
- 3/4 teaspoon adobo seasoning divided
- 1/2 teaspoon kosher salt divided
- 1 cup cherry tomatoes halved
- 1/4 cup chopped fresh cilantro
- 2 scallions thinly sliced
- 2 tablespoons freshly squeezed lime juice
- 1 avocado diced
Instructions
- Gather all ingredients.
- Preheat an air fryer to 400 degrees F (200 degrees C) for 10 minutes, or according to manufacturer’s instructions.
- Line the air fryer basket with aluminum foil. Add bacon slices in a single layer and cook until crispy, about 8 minutes.
- Remove from the air fryer and set aside on a paper towel-lined plate. Reduce temperature to 325 degrees F (165 degrees C). Spray 2 large ramekins or heatproof bowls with cooking spray, and press one tortilla inside each bowl with the edges coming up and out.
- Crack 2 eggs into each tortilla shell, then top each with 1/4 cup cheese. Sprinkle each with 1/8 teaspoon adobo seasoning and 1/8 teaspoon salt.
- Working with one tortilla bowl at a time, cook in the air fryer until tortillas are crispy, egg whites are set, and yolks are runny, 13 to 15 minutes.
- While tortillas cook, stir together cherry tomatoes, cilantro, scallions, lime juice, remaining 1/2 teaspoon adobo seasoning, and remaining 1/4 teaspoon salt in a small bowl. Break bacon into small pieces, and set aside.
- Remove tortillas from bowls and place on a plate. Top bowls evenly with tomato mixture, avocado, and bacon.
