Egg Tortilla Pizza in the Air Fryer
Crispy, cheesy, and ridiculously easy, this egg tortilla pizza turns a burrito-size flour tortilla into a quick no-oven breakfast. The tortilla becomes crisp around the edges, the egg and mayonnaise filling bakes up fluffy, and fresh mozzarella melts into creamy little pockets.
Watch the Egg Tortilla Pizza Video
A crispy tortilla filled with fluffy eggs, fresh mozzarella, roasted red peppers, tomato, and pepperoni.
Why This Air Fryer Breakfast Pizza Works
Pre-crisping the tortilla gives the egg mixture a sturdy base and keeps the bottom from becoming soft. A heaping spoonful of mayonnaise blends into the eggs, helping the filling stay rich and fluffy as it cooks.
Fresh mozzarella creates creamy melted pockets, while roasted red peppers, tomato, and pepperoni add salty, sweet, and savory flavor. It works for breakfast, lunch, a quick dinner, or a late-night snack.
Egg Tortilla Pizza Recipe
Pre-crisp the tortilla, add the fluffy egg base and toppings, then cook until the center is set and the mozzarella is melted.
Ingredients
For the Tortilla Crust
- 1 large burrito-size flour tortilla
- Cooking spray or oil spray
For the Egg Base
- 3 large eggs
- 1 heaping tablespoon mayonnaise
- Pinch of salt
- Pinch of black pepper
For the Toppings
- 6 to 8 Ciliegine Fresh Mozzarella Balls, sliced in half
- Jarred Roasted Red Peppers, sliced, as desired
- 2 to 3 thin tomato slices
- Pepperoni slices, as desired
Ingredient note: Pat juicy tomato slices and roasted peppers dry before adding them so excess moisture does not collect in the center.
Instructions
- Prepare the toppings: Use My Favorite Knife to halve the mozzarella balls and thinly slice the roasted red peppers and tomato.
- Pre-crisp the tortilla: Lightly coat both sides of the tortilla with an Olive Oil Sprayer. Press the tortilla into a round Metal Air Fryer Pan, forming a slight raised edge.
- Air fry the crust: Air fry at 400°F/204°C for 3 to 4 minutes, until the tortilla is lightly crisped.
- Make the egg mixture: Whisk the eggs, mayonnaise, salt, and black pepper in a bowl until completely smooth.
- Build the pizza: Carefully remove the hot pan. Pour the egg mixture into the pre-crisped tortilla.
- Add the toppings: Arrange the halved Ciliegine Fresh Mozzarella Balls over the eggs. Add the Jarred Roasted Red Peppers, tomato slices, and pepperoni.
- Finish cooking: Air fry at 360°F/182°C for 10 to 12 minutes, or until the eggs are set and the mozzarella is melted and lightly golden.
- Rest and serve: Let the pizza rest for 1 to 2 minutes, then carefully remove it from the pan, slice, and serve.
Mikey pro tip: Fresh mozzarella gives you better melt pockets and a cleaner flavor than shredded cheese. If your tomatoes are juicy, pat them dry with a paper towel so the center does not become watery.
Tips for the Best Egg Tortilla Pizza
- Do not skip the pre-crisp. Those first 3 to 4 minutes help the tortilla hold the egg filling.
- Choose a burrito-size tortilla. It provides enough surface area to form a base and raised edge inside the pan.
- Whisk until smooth. Fully blending the mayonnaise into the eggs prevents visible streaks and creates a more even texture.
- Control the moisture. Pat the tomato and roasted peppers dry and avoid piling on too many wet toppings.
- Check the center. The outer edge sets first, so make sure the middle no longer looks wet before removing the pizza.
- Let it rest briefly. A short rest helps the egg filling finish setting and makes the pizza easier to slice.
Easy Topping Variations
- Leave off the pepperoni for a vegetarian breakfast pizza.
- Add thinly sliced mushrooms, spinach, or cooked onions, keeping the total amount light.
- Use cooked breakfast sausage or crumbled bacon instead of pepperoni.
- Add a pinch of Italian seasoning or crushed red pepper before cooking.
- Finish with fresh basil, hot sauce, or grated Parmesan after cooking.
Ingredients and Gear Used for This Recipe
Gourmia Air Fryer
The 8-quart air fryer I use to crisp the tortilla and bake the egg filling.
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Olive Oil Sprayer
Adds a light coating to both sides of the tortilla without making it greasy.
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Metal Air Fryer Pan
Supports the tortilla crust and contains the egg mixture while it cooks.
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My Favorite Knife
The one knife I use to halve the mozzarella and slice the peppers and tomato.
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Roasted Red Peppers
A convenient sweet and smoky topping that needs only slicing and drying.
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Ciliegine Fresh Mozzarella
Cherry-size fresh mozzarella that melts into creamy pockets across the pizza.
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More Easy Air Fryer Breakfast Recipes
Learn how to make air fryer eggs three ways, try my easy air fryer omelet with Boursin cheese, or browse all of my air fryer breakfast recipes.
Frequently Asked Questions
How long does an egg tortilla pizza take in the air fryer?
Pre-crisp the tortilla for 3 to 4 minutes at 400°F, then cook the filled pizza for another 10 to 12 minutes at 360°F. The exact time depends on your air fryer and pan.
Why is the center of my tortilla pizza watery?
Juicy tomato slices, wet roasted peppers, or too many toppings can release moisture. Pat the vegetables dry and keep the toppings in a light, even layer.
Can I use shredded mozzarella?
Yes. Shredded mozzarella will work, but fresh Ciliegine mozzarella creates creamier melted pockets and a cleaner fresh-cheese flavor.
Can I make this without pepperoni?
Absolutely. Leave off the pepperoni for a vegetarian version or replace it with cooked vegetables or another fully cooked topping.
How do I know when the egg filling is done?
The edges should look firm, the center should no longer appear wet, and the mozzarella should be melted. Let the pizza rest for 1 to 2 minutes before slicing.
What Would You Put on Your Egg Tortilla Pizza?
Leave a comment below and tell me which cheese, vegetables, or breakfast meat you would add.
Watch More Easy Air Fryer Recipes2 responses to “Egg Torilla Pizza”
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Amazing!
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Easy and great breakfast or lunch
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