Rice crust pizza blends 100 g of air-fryer-cooked rice with eggs and mozzarella into a smooth base, crisps it at 180 °C for 15 minutes, then tops it with a 10-minute buffalo chicken — diced breast simmered with onion, broth, 3 tbsp of sriracha and cream — plus mozzarella for a final 5-minute melt. Crispy base, creamy heat on top, naturally wheat-free. Serves 4.
Crispy furikake salmon bites turn a cup of leftover rice and a cup of diced salmon into golden air-fried rice balls: mix with furikake until sticky, roll into 4 cm balls, coat in egg and breadcrumbs and air-fry at 180 °C for 15 minutes. A protein-packed snack or bento filler made from leftovers. Makes about 10 bites; serves 3.
Spicy tuna yaki onigiri stuff a sriracha-mayo tuna filling into furikake rice triangles, get a teriyaki brush and air-fry at 180 °C for 15 minutes until the outside crisps. Canned tuna, one cup of rice, and a triangle mold (or your hands) — crunchy grilled-style onigiri in half an hour. Makes about 4; serves 2.
These air-fryer garlic and caramelized onion pommes layer thin potatoes with a sweet garlic-onion confit. Roast 4 garlic heads in foil for 25 minutes, caramelize 3 sliced onions low and slow with butter, paprika and broth, mash in the garlic, then layer with ice-water-soaked potatoes and air-fry at 180 °C/350 °F for 40 minutes; top with mozzarella and melt. Serves 4.
This air-fryer sushi bake layers seasoned rice under a creamy, spicy salmon-and-crab topping. Air-fry salmon at 180 °C for 20 minutes, flake and mix with crab, mayo, sriracha, cream cheese and salt; season rice with vinegar, sugar and salt; layer rice, nori and the salmon mix in a tray and air-fry at 200 °C/390 °F for 15 minutes. Scoop onto nori and eat. Serves 4.
This crispy rice paper meat pie is a lighter take on a fried pastry, done in the air fryer in 15 minutes. Dip two rice paper sheets in diluted soy sauce, layer them, fill with seasoned ground beef and mozzarella, fold into a half-moon, brush with egg and sesame, and air-fry at 180 °C/350 °F for 15 minutes until golden and crunchy. Serves 2.
A whole 200 g block of feta bakes alongside 4 eggs in the air fryer at 180°C (350°F) for 10 minutes, then everything is forked together right in the dish into a creamy, feta-streaked scramble. There is no stirring at the stove: the raw eggs go in around the cheese with dried oregano, dried tomato flakes, and a drizzle of olive oil, and the heat does the rest. The fork-through at the end is the key step; stop when the eggs are creamy, neither dry nor wet. Spoon the scramble onto a tortilla and roll it up. About 15 minutes start to finish for 2 servings.
A flourless corn round from the air fryer becomes the wrap itself here: canned sweet corn, one egg, and shredded mozzarella set into a soft, golden base that folds like a taco. The cheese and egg do the binding, so there is no batter to mix and no flipping at the stove. Ten minutes at 180°C (350°F) is enough; look for a golden top and edges that lift cleanly from the parchment. While it is still warm, spread cream cheese right to the rim, layer on ham and tomato, and fold. Frozen corn works too, just thaw it and pat it dry first.
Two egg-soaked slices of bread sandwich ham, cheddar, and tomato in the air fryer, with a twist: the top slice has two round windows so a whole yolk can bake into each one. Soaking the bread in seasoned beaten egg does double duty, binding the layers and turning the outside into a crisp French-toast crust at 180°C (350°F). Add the yolks only after the first 5–6 minutes; the base needs to firm up first or they slide off. The yolks are done when a pale film forms over the top but they still jiggle slightly, about 4–5 minutes more. A squeeze bottle lifts each yolk cleanly into its window.
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.
These little baked cups use a crumbled crisp tortilla in place of pastry, with two eggs binding cottage cheese, cheddar and smoked sausage into a snack you can eat warm from the mold. Cottage cheese keeps the centers moist while the cheddar handles the melt, and a second sprinkle over each cup bakes into a golden lid. The filling goes into small ceramic molds at 180°C (350°F) for about 15 minutes in an air fryer, or 20 minutes in a regular oven. You will know they are ready when the tops are fully melted and the centers feel set, with no wobble when you nudge a mold.
In this pocket the wrap is the chicken itself, ground meat bound with an egg so it folds cleanly and sets firm as it cooks, with no bread or tortilla anywhere. Spread the mixture thin on parchment, layer on Dijon mustard, sriracha, tomato and mozzarella, then use the paper to fold everything in half. Keeping the parchment on the outside matters: it gives the soft mixture structure in the air fryer, so the pocket comes out neat rather than slumped. Cook at 180°C (350°F) for 20 minutes, until the chicken feels firm at the thickest part and the cheese has melted.
Five eggs, a splash of cream and a handful of vegetables set into a golden frittata right in the air fryer basket, with no oven to heat and no skillet to wash. Whisk the eggs with mushrooms, cherry tomatoes, spinach and grated cheddar, then pour everything onto a sheet of parchment in the basket. The paper holds the loose egg so it cannot drip through the holes; leave a gap at the edges so hot air keeps circulating. Cook at 180°C (350°F) for 12–16 minutes, until the top is golden and the middle no longer wobbles. Milk can stand in for the cream if you want it lighter.
A thin-crust pizza built on two tortillas, ready from the air fryer in 8 minutes at 180°C (350°F). The trick is the layer of grated cheese sandwiched between the tortillas: as it melts, it glues them into one sturdy base that stays crisp instead of sagging under the sauce. Spread pizza sauce on top, add more cheese and pepperoni, and cook until the edges brown and the cheese bubbles. If the tortilla lifts in the fan's airflow, hold it down for the first minute with a small trivet or a skewer laid across the top. Rest it briefly on a plate before slicing so the base sets.
Sausages baked into one big puffed batter, the British classic scaled for two and cooked entirely in the air fryer, whose closed basket traps the steady heat the batter needs to rise. Brown the beef sausages first at 180°C (350°F) for 10 minutes so their fat is hot when the thin, pancake-style batter goes in; batter meeting hot fat is what starts the puff. Then leave the lid shut for the full 20 minutes, because escaping heat will sink it before it sets. You are looking for a deep golden top and tall, crisp edges. Finish with plenty of gravy.
A hot, spoonable dip of sweet onions folded through three melted cheeses, and the trick is how the onions are cut. Shaving them into paper-thin ribbons with a vegetable peeler means they soften and sweeten in the same 20 minutes the gouda, cheddar and maasdam need under foil in the air fryer at 200°C (400°F). A splash of milk keeps the cheese loose rather than stringy. Give everything a good stir once melted, then 10 more minutes uncovered until the top turns golden. Crisp the bacon between paper towels in the microwave and crumble it over just before serving.
Shredded cabbage, smoked sausage and four eggs bake into a firm low-carb casserole here, and the air fryer's two-stage method is what keeps it from going watery. A 10-minute pre-bake at 180°C (350°F) softens the seasoned cabbage and drives off its moisture before the eggs go anywhere near it. Slice the cabbage thin, a mandoline helps, and toss it with paprika, garlic powder and olive oil first. Then layer it in a foil pan with the sausage, pour over the beaten eggs, and cook 15 minutes more until the center no longer jiggles. Any small smoked sausage stands in for hunters sausage.
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.
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.
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.
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.
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.
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.