15
14 NINJA® AIR FRYER
ninjakitchen.com
INGREDIENTS
1
/
2
package (8 ounces) uncooked
bacon, cut in
1
/
4
-inch pieces
1 small yellow onion,
peeled, diced
1 red bell pepper, diced
2 russet potatoes, peeled, diced
1 teaspoon paprika
1 teaspoon black pepper,
plus more for seasoning
1 teaspoon celery or garlic salt
1 teaspoon kosher salt,
plus more for seasoning
4 eggs
DIRECTIONS
1
Remove the crisper plate from the basket
and insert basket in unit. Preheat the unit by
selecting ROAST, setting the temperature to
300°F, and setting the time to 3 minutes.
Select START/PAUSE to begin.
2
After 3 minutes, add bacon to the basket.
Reinsert basket. Select ROAST, set temperature
to 300°F, and set time to 45 minutes. Select
START/PAUSE to begin. Cook for 5 minutes,
or until bacon is crispy, stirring occasionally.
3
After 5 minutes, select START/PAUSE to pause
cooking. Remove basket from unit and add
the onion, pepper, potatoes, and spices. Stir
to incorporate. Reinsert basket and select
START/PAUSE to resume cooking.
4
Cook for 35 minutes, stirring occasionally, until
potatoes are cooked through and golden brown.
5
Once vegetables are browned, select
START/PAUSE to pause cooking. Remove
basket from unit, and crack eggs onto the
surface of the hash and season with additional
salt and pepper, to taste. Reinsert basket and
select START/PAUSE to resume cooking.
6
Cook for 3 to 5 minutes, or until eggs are cooked
to desired doneness. Serve immediately.
BACON & PEPPER
BREAKFAST HASH
PREP:
15 MINUTES |
COOK:
43–45 MINUTES |
MAKES:
4 SERVINGS
B R E A K FA S T
INGREDIENTS
4 eggs
3
/
4
cup heavy cream
1 tablespoon sugar
2 teaspoons orange liqueur
1 teaspoon kosher salt
1
/
4
teaspoon ground cloves
9 precooked pecan sticky
or cinnamon buns
(2
1
/
4
ounces each),
cut in quarters
1
/
2
cup dried cherries
DIRECTIONS
1
In a large mixing bowl, whisk together eggs,
heavy cream, and sugar until smooth. Add
orange liqueur, salt, and ground cloves and
whisk to incorporate.
2
Add sticky buns and cherries to the egg mixture
and liberally coat. Cover the bowl and refrigerate
for 30 minutes to 8 hours.
3
Remove the crisper plate from the basket
and insert basket in unit. Preheat the unit by
selecting ROAST, setting the temperature to
400°F, and setting the time to 3 minutes.
Select START/PAUSE to begin.
4
After 3 minutes, remove the basket and spray
liberally with cooking spray. Pour the bread
mixture directly into the bottom of the basket.
Pat the mixture down evenly using a spatula;
reinsert basket.
5
Select ROAST, set temperature to 325°F, and
set time to 45 minutes. Select START/PAUSE
to begin.
6
After 30 minutes, select START/PAUSE to pause
cooking. Remove basket from unit, and cover
the surface of bread pudding with aluminum foil
to allow the eggs to fully set without burning the
tops. Reinsert basket and select START/PAUSE
to resume cooking.
7
Cooking is complete when internal temperature
reaches 160°F. Remove basket and let bread
pudding cool for 10 minutes before serving.
FRENCH TOAST
BREAD PUDDING
PREP:
10 MINUTES |
CHILL:
30 MINUTES–8 HOURS
COOK:
40 MINUTES |
MAKES:
4–6 SERVINGS
B R E A K FA S T
