Air Fryer Cheesy Breakfast Tacos Recipes

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AIR FRYER MINI BEAN AND CHEESE TACOS



Air Fryer Mini Bean and Cheese Tacos image

These mini tacos are crispy on the outside, soft and cheesy on the inside. Don't forget the taco sauce!

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 12

Number Of Ingredients 5

1 (16 ounce) can refried beans
1 (1 ounce) envelope taco seasoning mix
12 slices American cheese, cut in half
12 (6 inch) flour tortillas
cooking spray

Steps:

  • Preheat the air fryer to 400 degrees F (200 degrees C).
  • Place refried beans in a bowl. Add taco seasoning and stir until evenly combined.
  • Place 1 piece of cheese in the middle of a tortilla. Spoon 1 tablespoon of the bean mixture over the cheese. Place another piece of cheese on top of the beans. Fold tortilla over and press down to seal the taco. Repeat with remaining tortillas, beans, and cheese.
  • Spray both sides of the tacos with non-stick cooking spray. Place tacos in the basket of the air fryer, making sure none are overlapping.
  • Cook for 3 minutes. Flip tacos and cook for 3 minutes more. Repeat with remaining tacos.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 21.2 g, Cholesterol 29.6 mg, Fat 11.4 g, Fiber 2.8 g, Protein 10.5 g, SaturatedFat 6.2 g, Sodium 870.8 mg, Sugar 1.1 g

AIR FRYER BREAKFAST TACOS



Air Fryer Breakfast Tacos image

This clever recipe uses silicone ice cube stick molds to quickly create the components for breakfast tacos in an air fryer. One mold holds corn tortillas in a U-shape so they transform into hard taco shells while they cook. Another mold holds beaten eggs, which cook at the same time as the tortillas. Pop the finished "scrambled" eggs out of the mold, then stuff them into the cheese-filled taco shells. Add some spicy mayo, tomatoes and avocado and the result is an extra-crispy, extra-tasty breakfast treat.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

Nonstick cooking spray, for the molds
4 large eggs
Kosher salt
Four 6-inch corn tortillas
1 cup shredded Mexican blend cheese
2 tablespoons mayonnaise
1 tablespoon hot sauce
1 tomato, seeded and diced
1 avocado, cubed

Steps:

  • Spray 1 silicone ice cube stick mold with four 2 1/2-ounce cavities with nonstick spray. Transfer the mold to the basket of a 6-quart air fryer, pushing it to one side to make room for a second mold.
  • Whisk together the eggs in a liquid measuring cup until no white streaks remain. Season with 1/2 teaspoon salt. Carefully pour the eggs into the cavities of the mold, dividing evenly.
  • Stack the corn tortillas, wrap them in a damp paper towel and microwave on high until warm and flexible, about 1 minute. Very gently fold one tortilla in half and press the folded edge down into 1 cavity of a second ice cube stick mold, working carefully so the tortilla doesn't break. It should now be shaped like a hard taco shell. Repeat with the remaining tortillas.
  • Divide the cheese among the shells, tapping it down evenly into the bottoms, and transfer the mold to the basket of the air fryer next to the mold with the eggs.
  • Set the air fryer to 300 degrees F and cook for 12 minutes. The cheese in the shells should be melted; transfer the mold with the taco shells to a work surface.
  • Gently lift each section of egg from the mold so you can see if it's set. If there's no liquid egg on the bottom, transfer the mold to your work surface. If there is liquid egg on the bottom, cook for up to 1 minute more.
  • Meanwhile, whisk together the mayonnaise and hot sauce in a small bowl.
  • Let the molds stand just until the taco shells and eggs are cool enough to handle, about 1 minute. Remove the taco shells and eggs from the molds. Place the eggs in the taco shells and top with some tomatoes, avocado and spicy mayonnaise.

MINI AIR FRYER BREAKFAST TACOS



Mini Air Fryer Breakfast Tacos image

Delicious and easy mini breakfast tacos for one! Quick to make and perfectly crispy with melted cheese, bacon, and eggs.

Provided by The Skinny Fork (Amanda Plott)

Time 10m

Number Of Ingredients 5

4 Mini Corn Tortillas
1 Whole Egg + 1 Egg White, Scrambled
4 Tsp. Cooked & Crumbled Bacon Bits
2 Tbsp. Shredded Cheese
2 Tbsp. Fresh Pico

Steps:

  • Place the tortillas in a damp paper towel and microwave for 30 seconds to warm and soften.
  • Lay the tortillas out and fill each with the scrambled egg divided evenly, 1 Tsp. bacon, 1/2 Tbsp. cheese, and 1/2 Tbsp. pico.
  • Fold and pierce each with a toothpick or skewer and set in the base of the air fryer; lightly coated with non-stick spray.
  • Cook at 350 for about 5 minutes or until browned and crispy.
  • Once done, remove from the air fryer to enjoy with salsa!

Nutrition Facts : Calories 317.34, Fat 15.39, SaturatedFat 6.11, Carbohydrate 26.17, Fiber 4.25, Sugar 1.44, Protein 19.06, Sodium 483.72, Cholesterol 205.36

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