
PHOTO: JOEL GOLDBERG; FOOD STYLING: BARRETT WASHBURNE
To make these portable breakfast pockets even faster, you (or your kitchen assistant) can scramble the eggs on the stovetop. Spray a nonstick skillet with cooking spray and heat over medium, pour egg mixture into the skillet, and cook, stirring often, until the eggs are scrambled to your liking.
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Cal/Serv:
282
Yields:
4
servings
Prep Time:
0
hours
5
mins
Total Time:
0
hours
20
mins
c.
cooked black beans
c.
shredded pepper Jack cheese
All-purpose flour, for surface
oz.
whole grain or whole wheat pizza dough
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- Grease a 6″ nonstick round cake pan with cooking spray. In a medium bowl, whisk eggs, milk, and salt to combine. Stir in beans and pico de gallo.
- Pour egg mixture into prepared pan; place pan in an air-fryer basket. Cook at 300°, stirring and scraping bottom and sides every 2 minutes, until scrambled and just cooked through, 8 to 10 minutes. Remove from air fryer and stir in cheese.
- On a lightly floured surface, divide dough into 4 pieces. Roll each piece into a thin 5″ circle. Divide egg mixture among rounds (about a heaping 1/4 c. each). Bring edges of dough together; pinch to seal. Spray with cooking spray.
- Spray air-fryer basket with cooking spray. Arrange filled dough in a single layer in basket, spacing about 1/2″ apart. Cook at 350° until golden and crispy, about 10 minutes. Serve warm with hot sauce alongside.
Nutrition (per serving): 282 calories, 13 g protein, 33 g carbohydrates, 3 g fiber, 1 g sugar, 11 g fat, 4 g saturated fat, 668 mg sodium
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