A protein-packed air-fryer breakfast: cottage cheese baked with eggs, spooned into crispy homemade tortilla cups, topped with mozzarella and crisped again. Creamy center, crunchy edge, melty top.
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.