Air-fryer tuna egg cups: press tortilla circles into a muffin mold, fill with sriracha tuna, pour over seasoned egg, top with cheese and air-fry at 180°C for 15 minutes. A high-protein, handheld lunch.
Instructions
- 1
Cut small circles from the tortilla using a round cutter. Press them into a muffin mold using a glass to form little cups.
- 2
Drain the tuna, add sriracha, and mix with a fork. Fill each tortilla cup with the tuna mixture, leaving room on top.
- 3
Crack eggs into a bowl, add salt and herbs, mix lightly. Pour over the tuna cups and top with shredded cheese.
- 4
Place the muffin mold on parchment paper for easy handling. Air fry at 180°C / 350°F for 15 minutes. Let cool briefly before serving.
15:00
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Frequently Asked Questions
How do I shape the tortilla cups?
Cut circles with a cutter and press them into a muffin mold using the base of a glass. A short air-fry helps them hold the cup shape before filling.
Can I make them ahead?
Yes — they keep 2–3 days refrigerated and reheat well in the air fryer. Great for meal-prep lunches or a protein-packed snack.
What can I swap for tuna?
Canned salmon, shredded chicken or chickpeas all work. Keep the filling well-drained so the egg sets and the cups stay crisp.