These handheld breakfast cups start with a scramble baked in the air fryer: cottage cheese and four eggs mixed with a drizzle of olive oil, cooked at 180°C (350°F) for 15 minutes. The curds carry moisture through the eggs, so the bake stays tender instead of drying out. While it cooks, trim each tortilla around a small bowl and glue the cut flaps into a cup shape with a flour-and-water paste; no toothpicks needed. Season the eggs, spoon them into the cups, top with grated mozzarella, and air-fry for 5 more minutes. They are ready when the tortilla edge feels crisp and the cheese has melted.
Instructions
- 1
Place a round foil baking cup in the air fryer. Add cottage cheese, crack in 4 eggs, drizzle with olive oil.
- 2
Mix everything directly in the dish.
- 3
Air fry at 180°C (350°F) for 15 minutes.
15:00 - 4
While it bakes, make a flour-water paste. Place a small bowl in the center of a tortilla, cut around the edges, and fold/glue the cuts to form a cup shape.
- 5
When the egg mixture is done, add chili flakes, herbs, and salt. Mix and spoon into the tortilla cups.
- 6
Top with grated mozzarella and air fry at 180°C (350°F) for 5 more minutes until tortilla is crispy and cheese is melted.
05:00
Watch the video
Frequently Asked Questions
Why use cottage cheese with the eggs?
Cottage cheese adds protein and keeps the baked eggs soft and moist, so they set fluffy rather than rubbery.
How do I make the tortilla cups?
Cut a tortilla around a small bowl, then fold and glue the cuts with a flour-water paste into a cup shape; a short air-fry crisps it to hold.
Can I prep them ahead?
Bake the egg mixture ahead and refrigerate; fill and crisp the cups just before serving so the tortilla stays crunchy. Great for meal-prep.