Recipes

EasyBritish

Heavy Breakfast Plate

Five eggs, mozzarella balls, and pieces of hunters sausage cook together in one parchment-lined air fryer basket, so breakfast for two lands on the table in about 20 minutes with almost no washing up. The parchment matters: it stops raw egg seeping through the holes in the basket and lets you lift the whole plate out in one piece. A spoonful of pesto melts over everything as it cooks at 180°C (350°F). For soft yolks, peek at 12 minutes and pull the basket as soon as the whites turn opaque; the full 15 minutes gives you firm, sliceable eggs. Crusty bread on the side finishes it off.

20 min2 servings

EasyAmerican

Air Fryer Egg & Potato Casserole

Thin ribbons of potato, bound with a beaten egg and a spoonful of flour, bake into a golden sliceable casserole in the air fryer, no oven needed. The 10-minute soak in ice water matters: it rinses off surface starch so the ribbons crisp at the edges instead of turning gluey. Season the mix with garlic powder, salt and red pepper flakes, level it in a dish, and air fry at 180°C (350°F) for 20 minutes. When the edges look golden, scatter over canned corn and grated mozzarella and give it 5 more minutes until the cheese melts. Serves 2 as a simple main or a hearty breakfast.

40 min2 servings

EasyMediterranean

Rice Paper Feta Burek

This burek-style cheese spiral swaps phyllo for rice paper, which crisps in the air fryer with no butter brushing between layers. Dipping the sheets in beaten egg rather than plain water is the key move: the egg softens the paper just enough to roll and helps it blister into a crackly golden shell. Crumbled feta is bound with an egg and shredded mozzarella so the filling stays put as the spiral cooks. Overlap two or three softened sheets into one long base, roll the filling into a log, coil it, and scatter sesame seeds over the top. Fifteen minutes at 180°C (350°F) takes it to golden and crisp.

25 min2 servings

EasyAmerican

Air Fryer Scrambled Eggs and Cottage Cheese Cups

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.

30 min2 servings

EasyAmerican

Air Fryer Tortilla Meat

Small pinwheels of ground beef rolled in a tortilla and cooked from raw in the air fryer, where circulating heat crisps the wrap while the thin layer of meat cooks through in 15 minutes at 180°C (350°F). A brush of mayonnaise and soy sauce on the tortilla does real work here, carrying salt and umami into the wrap and giving the surface enough fat to brown well. Slice the roll into 3–4 cm (1½ in) pieces so the beef cooks evenly, and check the centres show no pink before scattering over the mozzarella for a final few minutes. Leftovers reheat well in the air fryer and stay crisp.

27 min2 servings

EasyMediterranean

Breakfast Tortilla Plate

Think of this as a quick quiche with a tortilla standing in for pastry. Pressed into a silicone mold, the tortilla crisps underneath while the eggs bake, so the finished pie lifts out and slices cleanly. Layer fresh spinach, diced ham and crumbled feta on the base. Pour over three beaten eggs with a pinch of salt, then scatter halved cherry tomatoes on top. Air fry at 170°C (325°F) for 30–35 minutes. The moderate heat keeps the eggs tender; the pie is done when the centre feels just set, with no jiggle. Any cooked meat can stand in for the ham.

43 min2 servings