These air fryer egg bites are perfect to take on-the-go or add to your weekend brunch board. They only take 20 minutes to make and pack in satisfying protein to power your day! Plus, you get to customize this egg bites recipe with any veggies of your choice.
1/4cupmilk of your choice (skim milk, 1% milk, whole milk, or lactose-free milk)
1cupquick-cooking vegetables of your choice*,diced into 1/4″ pieces (I like to do a mixture of bell peppers and spinach. You could also add other veggies like zucchini, yellow squash, broccoli, corn, kale, mushrooms, or onions. Don’t be afraid to use what you have!)
Preheat air fryer to 300ºF. (Note: If air fryer doesn’t have a preheat mode, simply let it heat for 2 minutes before adding the egg bites.)
Add all egg bite ingredients to a large bowl and whisk together.
Distribute egg mixture evenly among 12 silicone muffin liners, filing up each liner about 2/3 way full. This is about 1/4 cup of the egg mixture per liner.
Use both hands or two tongs to gently place cups in air fryer basket and air fry for 10-12 minutes until cooked through. (Depending on the size of your air fryer, you may have to work in batches.)
Once the cooking is completed, be sure to check if it’s complete by using two tongs to remove an egg cup. Then, use a knife to gently slice down the middle of one. If it’s still runny, put back and cook for another 2 minutes.
Top egg bites with diced avocado, tomato, and green onions.
Store any leftover egg bites in an airtight container for up to 5 days in the fridge.
Notes
*Vegetable Note: The only vegetables you would NOT want to use here are raw root vegetables like potatoes, beets, or carrots. These will be too hard and don’t cook quick enough.Microwave Note: If you don’t have an air fryer or want a quicker option, you can also microwave these egg bites. To do this, use 4 ounce mason jars and fill halfway. Then, microwave for 60 seconds to cook.