Buzz
A breakfast burrito can be quite a hefty meal. Whether you’re buying it or making it at home, it could include a variety of ingredients like eggs, bacon, ham, sausage, hash browns, cheese, beans, and/or rice, all wrapped in a large flour tortilla. While perfect for a weekend brunch after a long night, it’s a bit too much for a workday morning. A breakfast taco, however, is much more manageable—especially when you can prepare it in just seven minutes using your air fryer.
I first came across the air fryer breakfast taco when Michelle Belfrey shared her version on Instagram. She uses a large tortilla, two eggs, pepperoncinis, and cheese, then cooks it all in the air fryer at 360℉ for five minutes. After that, she breaks the yolk, mixes everything together, and enjoys the meal. Simple and quick.
After scrolling through the comments, I noticed two common issues: The egg whites didn’t always cook through completely, and the tortilla’s outer layer was a bit too soft.
I disagree with the second point, mainly because I view the softness of the tortilla as a positive, not a flaw. If the tortilla were completely crisp on both sides, it wouldn’t bend, making it impossible to fold into a taco. I also found the texture contrast enjoyable—biting through the soft tortilla, you encounter the crunch of the fried tortilla and crispy cheese, before reaching the soft, runny yolk and melted cheese.
For the egg white issue, it’s simple to fix: just reduce the amount of white and cook it a bit longer. I placed the egg in a small wire strainer to let the watery portion drain out, then added two more minutes to the cooking time. The yolk remained runny in the middle, without any gooey egg whites ruining the experience. (If you prefer, as Belfrey does in her video, breaking the egg and mixing it before eating allows the residual heat to cook the white, but some people can’t handle the sight of undercooked egg whites.)
Along with these changes, I opted for a much smaller tortilla, which allowed for better air circulation, and I brushed the inside with a little bacon grease to help it crisp up further, giving it a touch of diner-style indulgence. I was very pleased with the outcome.
I opted for a traditional breakfast taco with bacon, egg, and cheese, though feel free to customize it with any meats, cheeses, or veggies you like. Just remember to cook the meat and veggies beforehand, unless you're fond of soggy tacos with undercooked meat and chewy, raw vegetables.
The rest is easy—just lay a tortilla in your air fryer basket (be sure to take out the slotted tray), and create a little nest of bacon and cheese for the egg. Crack the egg into its nest, season with salt and pepper, then air fry at 360℉ for 7 minutes. Once done, take it out, drizzle with hot sauce, and enjoy right away.
Air Fried Breakfast Taco (Makes 1)
Ingredients:
1 taco-sized flour tortilla
1/4 teaspoon bacon grease
1 egg
3 tablespoons shredded cheese
2 tablespoons pre-cooked bacon pieces (Look for those labeled 'real bacon.')
Salt and pepper
Hot sauce (optional)
Finely chopped parsley or cilantro (optional)
Start by removing the tray from your air fryer basket and preheating it to 360℉. Brush the tortilla with bacon grease, then place it flat at the bottom of the basket. Crack the egg into a small strainer to let the watery portion of the white drain off. Arrange the cheese and bacon around the edge of the tortilla, leaving a space in the middle for the egg. Place the egg in its nest and season with salt and pepper.
Cook for 7 minutes, then take the food out of the air fryer and break the yolk. Stir it to evenly distribute throughout the taco. Add hot sauce and finish with parsley or cilantro, fold it, and enjoy.
