Ingredients

• 4 slices center-cut bacon
• cooking spray
• 2 (8-inch) flour tortillas
• 4 large eggs
• 1/2 cup shredded pepper Jack cheese, divided
• 3/4 teaspoon adobo seasoning, divided
• 1/2 teaspoon kosher salt, divided
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh cilantro
• 2 scallions, thinly sliced
• 2 tablespoons freshly squeezed lime juice
• 1 avocado, diced

Preheat an air fryer to 400 degrees F (200 degrees C) for 10 minutes, or according to manufacturer’s instructions. Line the air fryer basket with aluminum foil. Add bacon slices in a single layer and cook until crispy, about 8 minutes. Remove from the air fryer and set aside on a paper towel-lined plate. Reduce temperature to 325 degrees F (165 degrees C). Spray 2 large ramekins or heatproof bowls with cooking spray, and press one tortilla inside each bowl with the edges coming up and out.

Crack 2 eggs into each tortilla shell, then top each with 1/4 cup cheese. Sprinkle each with 1/8 teaspoon adobo seasoning and 1/8 teaspoon salt.  Working with one tortilla bowl at a time, cook in the air fryer until tortillas are crispy, egg whites are set, and yolks are runny, 13 to 15 minutes. While tortillas cook, stir together cherry tomatoes, cilantro, scallions, lime juice, remaining 1/2 teaspoon adobo seasoning, and remaining 1/4 teaspoon salt in a small bowl. Break bacon into small pieces, and set aside. Remove tortillas from bowls and place on a plate. Top bowls evenly with tomato mixture, avocado, and bacon.