Air Fryer Breakfast Tacos

Skill level: Easy
Servings: 4
Nutrition per serving: Calories 339, Total Fat 26g, Saturated Fat 8.5g, Cholesterol 217mg, Sodium 571mg, Carbohydrates 13.5g, Dietary Fiber 4g, Sugars 2g, Protein 15g
Total time: 30 min
Active time: 15 min

This inventive air fryer recipe uses silicone ice cube stick molds to prepare breakfast taco ingredients quickly and easily. One mold shapes corn tortillas into crispy U-shaped shells while the other holds beaten eggs that cook at the same time. When cooked, the eggs pop out and can be placed into taco shells already filled with melty cheese. Topped with spicy mayo, fresh tomatoes, and avocado, these breakfast tacos are crunchy and full of flavor.

Ingredients

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

Needed equipment:

2 silicone ice cube stick molds (four 2 1/2-ounce compartments each)
6-quart air fryer

Lightly coat one silicone ice cube stick mold (with four 2 1/2-ounce compartments) with nonstick spray and place it in the basket of a 6-quart air fryer, shifting it to one side to leave room for the other mold.
Whisk the eggs in a liquid measuring cup until completely combined and streak-free, then season with 1/2 teaspoon salt. Carefully divide the eggs among the mold's compartments.
Stack the tortillas, wrap them in a moistened paper towel, and microwave on high for about 1 minute until flexible. Gently fold each tortilla in half and press the creased edge into a cavity of the second ice cube stick mold so they resemble taco shells. Repeat for all tortillas.
Portion the cheese into each shell and press down so it sits evenly at the bottom. Transfer this mold to the air fryer basket alongside the egg mold.
Set the air fryer to 300F and cook both molds for 12 minutes. When the cheese inside the shells is melted, move the taco-shell mold to your work area.
Check the eggs by lifting each section from their mold; if there's no visible liquid egg underneath, remove the egg mold. If eggs are still slightly runny, continue to cook up to 1 additional minute as needed.
While the eggs and tortillas cool just enough to handle (about 1 minute), whisk the mayonnaise and hot sauce together until smooth.
Remove taco shells and eggs from the molds. Stuff each shell with a cooked egg, then top with diced tomato, avocado, and a drizzle of spicy mayonnaise.