Stuffed Breakfast Croissants

_INGREDIENTS:

• 4 croissants
• 1 capsicum, diced and deseeded
• 30g feta, crumbled
• 1 Tbsp fresh basil, chopped
• 4 eggs
• Black pepper, to taste
• Oil, for cooking

_{INSTRUCTIONS:}

1. Using a knife, carefully cut into the top of each croissant to create a cavity. Gently press down the inside with your fingers to make space for the filling.
2. Heat a frying pan with a drizzle of oil and sauté the capsicum for 4–5 minutes, stirring often, until softened. Set aside to cool slightly.
3. In a bowl, whisk the eggs and season with black pepper. Stir through the crumbled feta, chopped basil, and cooked capsicum.
4. Line your air fryer with greaseproof paper. Divide the egg mixture between the croissants, pouring it into the centre of each one.
5. Cook at 190°C for 10–12 minutes, or until the egg is cooked through and set. Remove from the air fryer and serve warm.