If you’re only using your air fryer to whip up awesome party snacks, you’re missing out. Pull it out in the morning to make these hearty breakfast bombs filled with bacon, egg, and cheese.
Whole-wheat pizza dough encases the savory filling in a nice fiber-packed crust. Substitute regular pizza dough if you can’t track down whole-wheat dough. Like it spicy? Add a dash or two of hot sauce to the filling before baking. In a rush? These palm-sized “bombs” make a great on-the-go breakfast.
3 center-cut bacon slices
3 large eggs, lightly beaten
1 ounce 1/3-less-fat cream cheese, softened
1 tablespoon chopped fresh chives
4 ounces fresh prepared whole-wheat pizza dough
Added sugars 0g
Calcium 5% DV
Potassium 2% DV
How to Make It
Cook bacon in a medium skillet over medium until very crisp, about 10 minutes. Remove bacon from pan; crumble. Add eggs to bacon drippings in pan; cook, stirring often, until almost set but still loose, about 1 minute. Transfer eggs to a bowl; stir in cream cheese, chives, and crumbled bacon.
Divide dough into 4 equal pieces. Roll each piece on a lightly floured surface into a 5-inch circle. Place one-fourth of egg mixture in center of each dough circle. Brush outside edge of dough with water; wrap dough around egg mixture to form a purse, pinching together dough at the seams.
Place dough purses in single layer in air fryer basket; coat well with cooking spray. Cook at 350°F until golden brown, 5 to 6 minutes, checking after 4 minutes.