These savory breakfast bowls make excellent use of the air fryer.
Lime juice adds brightness to finish the dish.
Whisk oil and 1 tablespoon taco seasoning together in a medium bowl.
Photo: Photographer: Fred Hardy, Food Stylist: Karen Rankin, Prop Stylist: Josh Hoggle
Add peppers, tomatoes and scallion whites; toss to coat.
Place on the foil in the air-fryer basket.
Cook at 400F until the vegetables are slightly tender and lightly browned, about 8 minutes.
Set aside to keep warm.
Preheat the air fryer to 320F for 10 minutes.
Sprinkle each tortilla with 3 tablespoons shredded cheese and crack 2 eggs on top.
Sprinkle each ramekin evenly with salt and the remaining 1 1/2 tablespoons taco seasoning.
Place the ramekins on the foil, folding excess foil inside the basket, out of the way.
Carefully grasp the foil handles to lift the hot ramekins out of the basket.
To serve, spoon 1/4 cup of the vegetables over each ramekin.
Garnish with scallion greens, cilantro, red onion and/or lime wedges, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.