Air-fryer taco boats

Source: Image courtesy of Australian Eggs

Get ready for a delicious and easy-to-make meal with this cheesy egg and veggie taco boats recipe. These flavourful boats are filled with fluffy scrambled eggs, sautéed mushrooms, vibrant broccolini, and a generous amount of grated cheese.

With a hint of garlic powder, each bite is bursting with savoury goodness. Perfectly nestled in soft tortilla boats, these tacos are not only tasty but also fun to eat.

Whether you’re cooking for breakfast, brunch, or a quick dinner, this recipe is versatile and customisable to suit your taste.

So grab your ingredients and let’s dive into a culinary adventure that will satisfy your cravings and impress your loved ones.

Serves: 4 (makes 8 boats)

Prep time: 15 minutes

Cook time: 45 minutes


  • 8 eggs
  • 2 tablespoons milk
  • 2 teaspoons garlic powder
  • 1 bunch broccolini, trimmed and cut into 4cm lengths
  • 2 tablespoons olive oil
  • 200g button mushrooms, sliced
  • 2 cups (240g) grated cheese
  • 8 Stand ‘n Stuff soft tortilla boats 


  1. Whisk eggs, milk and garlic powder together in a large bowl.
  2. Steam, microwave or boil broccolini until just tender. Cool under cold water to prevent overcooking. Drain and set aside.
  3. Heat oil in a frying pan over medium-high heat. Cook mushrooms until golden and softened, about 5 minutes.
  4. Sprinkle half the cheese into the base of 8 tortilla boats. Divide mushrooms and broccolini into boats, pour ½ cup of egg mixture into each. Sprinkle with remaining cheese. Place 4 boats into an air fryer basket and cook at 160°C for 20 minutes. Repeat with remaining boats.

Tips & Hints: 

  • Oven method: bake in oven 180°C (fan-forced) for 25-30 minutes.
  • Store cooked taco boats in the refrigerator for 2 days, or wrap and freeze separately for 1 month. Defrost in the refrigerator overnight. Reheat in the microwave, or in the air fryer on low for 10 minutes.
  • Place unused tortilla boats in a sealed container and refrigerate or freeze.
  • Other flavour combinations include chicken and corn, pesto and salami or feta and spinach.
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