Prep time: 5 minutes

Cook time: 50 minutes

Serves 4

Ingredients :

110 g reduced-salt bacon
450 g 85% lean beef mince
1 clove garlic, minced
¼ teaspoon onion granules
4 eggs
60 ml double cream
60 ml tomato paste
2 tablespoons dill pickle relish
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
355 ml grated Cheddar cheese, divided

Directions :

  1. Lightly coat a casserole dish that will fit in air fryer, with olive oil and set aside.
  2. Arrange the bacon in a single layer in the air fryer basket (it’s OK if the bacon sits a bit on the sides). Set the air fryer to 176 º C and air fry for 10 minutes. Check for crispiness and air fry for 2 to 3 minutes longer if needed. Transfer the bacon to a plate lined with paper towels and let cool. Drain the grease.
  3. Set the air fryer to 204 º C. Crumble the beef into a single layer in the air fryer basket. Scatter the garlic on top and sprinkle with the onion granules. Air fry for 15 to 20 minutes until the beef is browned and cooked through.
  4. While the beef is baking, in a bowl whisk together the eggs, cream, tomato paste, pickle relish, salt, and pepper. Stir in 235 ml of the cheese. Set aside.
  5. When the beef is done, transfer it to the prepared pan. Use the side of a spoon to break up any large pieces of beef.
  6. Drain the grease and, when cool enough to handle, wash the air fryer basket. Set the air fryer to 176 º C.
  7. Crumble the bacon and add it to the beef, spreading the meats into an even layer. Pour the egg mixture over the beef mixture and top with the remaining 120 ml of cheese. Air fry for 20 to 25 minutes until the eggs are set and the top is golden brown