Easy Air Fryer Egg Bites for Quick, Healthy Breakfasts (Print Version)
Make Easy Air Fryer Egg Bites for a healthy, protein-packed breakfast. Simple, customizable, and perfect for meal prep, even on chaotic mornings!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 22 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, High Protein, Low Carb
# Ingredients:
→ Egg Bites Base
01 -
6 Large Eggs
02 -
1/4 cup Whole Milk or Heavy Cream
03 -
1/2 cup Shredded Cheese (Cheddar, Monterey Jack, or a blend)
→ Fresh Veggies & Flavor
04 -
1/4 cup Finely Diced Bell Pepper (any color)
05 -
1/4 cup Fresh Spinach, chopped
06 -
1/4 tsp Garlic Powder
→ Seasonings
07 -
1/4 tsp Salt (or to taste)
08 -
1/8 tsp Black Pepper (or to taste)
→ Optional Extras
09 -
2 tbsp Cooked Crumbled Sausage or Bacon Bits
10 -
Dash of Hot Sauce for serving
# Instructions:
01 -
First things first, let's get those veggies ready. Finely dice your bell pepper – seriously, tiny pieces are key here, or they won't cook evenly. Give your spinach a good chop too. Now, grab your silicone molds or ramekins. A quick spray with cooking oil, even if they're non-stick, is a lifesaver; it just guarantees those beautiful egg bites slide right out. I've forgotten this step before, and trust me, it's a sticky situation you don't want to deal with!
02 -
In a medium bowl, crack open your eggs. Pour in the milk or cream – this is what gives us that lovely, fluffy texture. Now, whisk, whisk, whisk! You want to get it really well combined, light and airy, almost foamy. This is where I always feel like a fancy chef, even though I'm probably still in my pajamas. It's important to get rid of any visible egg white streaks for an even cook.
03 -
Time to add the good stuff! Gently fold in your shredded cheese, diced bell pepper, chopped spinach, salt, pepper, and garlic powder. Don't overmix here; we just want everything evenly distributed. I love seeing all the vibrant colors come together – it smells so fresh and promising! Feel free to add a pinch more garlic powder if you're like me and believe more garlic is always the answer.
04 -
Carefully pour the egg mixture into your prepared silicone molds or ramekins. Now, this is crucial: only fill them about two-thirds of the way full. Remember my smoke alarm incident? They puff up quite a bit in the air fryer, and you want to leave room for that glorious expansion. I always make a mental note to check the fill line, just in case my sleepy brain forgets!
05 -
Preheat your air fryer to 325°F (160°C). Once it's hot, carefully place the filled molds into the air fryer basket. Don't overcrowd them; cook in batches if you need to. Air fry for about 10-12 minutes. Around the 8-minute mark, I usually peek in – they should be puffed up and golden brown. If they're still looking a bit wobbly in the center, give them another minute or two. You'll smell that delicious, savory aroma filling your kitchen!
06 -
Once they're done, carefully remove the molds from the air fryer. Let the egg bites cool in the molds for a few minutes; this helps them set and makes them much easier to pop out. They'll deflate a little, which is totally normal. Then, gently unmold them. They should be beautifully golden, tender, and ready to enjoy. I love watching them come out perfectly formed; it’s such a satisfying kitchen moment!
# Notes:
01 -
Always preheat your air fryer for even cooking, it makes a big difference!
02 -
For meal prep, store cooled egg bites in an airtight container in the fridge for up to 3-4 days.
03 -
Swap in different veggies like diced zucchini or cooked mushrooms for variety, just don't add too much moisture.
04 -
Serve with a dollop of salsa or a dash of hot sauce for an extra kick, it's my favorite way!
# Equipment Needed:
01 -
Air Fryer
02 -
Silicone Molds (or small ramekins)
03 -
Whisk
04 -
Mixing Bowl
# Nutrition (Per Serving):
Calories: 120 kcal
Total Fat: 8g
Total Carbohydrate: 3g
Protein: 9g