These air-fryer breakfast cups work because the filling and the shell cook separately: cottage cheese and eggs bake into a creamy scramble at 180°C (350°F) for 15 minutes, then get spooned into tortilla cups and crisped for 5 minutes more with mozzarella on top. To shape each cup, snip cuts around a tortilla, fold the flaps inward, and seal them with a quick flour-and-water paste so the shell holds up under a wet filling. Cornstarch works for the paste too. The cups are done when the tortilla edges turn crisp and the cheese has melted. Ricotta can stand in for cottage cheese if you drain it well.
Instructions
- 1
Line the air fryer with a round foil baking cup. Add the cottage cheese, crack in the 4 eggs, and add a drizzle of olive oil. Mix right in the dish.
- 2
Air fry at 180°C (350°F) for 15 minutes.
15:00 - 3
Meanwhile, make a paste “glue” from flour and a splash of water (cornstarch works too).
- 4
Lay a tortilla flat, set a small ball in the center as a guide, and make several cuts around the edge. Fold the flaps in and glue them down to form a sturdy edible cup. Repeat with the second tortilla.
- 5
When the filling is baked, stir in chili flakes, herbs, and a pinch of salt. Spoon it into the tortilla cups.
- 6
Set the cups in the air fryer basket and top each with grated mozzarella. Air fry at 180°C (350°F) for 5 minutes, until the tortilla crisps and the cheese melts.
05:00
Watch the video
Frequently Asked Questions
Can I use regular ricotta instead of cottage cheese?
Yes; ricotta bakes a little smoother but works the same. Drain it if very wet so the filling sets.
Why make tortilla cups instead of just baking the filling?
The crisp tortilla shell turns a soft baked scramble into a handheld breakfast, and it crisps up in the same air fryer in the final 5 minutes.
Do I need the flour-and-water paste?
It glues the tortilla flaps so the cup holds its shape. If you skip it, fold the flaps tightly and let the cup crisp seam-side down to seal it.