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Air Fryer Egg Cups Recipe

Air Fryer Egg Cups

iamwinfred
These Air Fryer Egg Cups are the ultimate grab-and-go breakfast, combining fluffy eggs, melted cheddar, and savory ham and veggies. Ready in under 25 minutes, they're naturally low-carb, high-protein, and perfect for weekly meal prep, offering a customizable, no-fuss start to any busy morning.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6 egg cups
Calories 118 kcal

Equipment

  • Air fryer
  • Silicone egg bite mold or oven-safe ramekins 6-cup mold
  • Glass mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Small trivet or air fryer-safe rack optional, if mold doesn't sit flat

Ingredients
  

  • 6 large eggs
  • 1/4 cup whole milk or half-and-half, about 60ml
  • 1/2 cup sharp cheddar cheese shredded, divided, about 2oz or 56g
  • 1/2 cup Black Forest ham diced, about 2oz or 56g
  • 1/4 cup red bell pepper diced, about 40g
  • 1/4 cup baby spinach chopped, about 15g
  • 2 tablespoons green onion chopped, about 15g
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Nonstick cooking spray for greasing molds

Instructions
 

  • Grease six cups of a silicone egg bite mold or ramekins thoroughly with nonstick spray. Preheat air fryer to 330°F (165°C) for 3 minutes.
  • In a bowl, whisk together eggs, milk, salt, and pepper for about 30 seconds until pale and frothy.
  • Stir in the diced ham, bell pepper, spinach, and green onion. Fold in half of the shredded cheese, reserving the rest for topping.
  • Divide the mixture evenly among the prepared cups, filling each about three-quarters full. Sprinkle the remaining cheese on top.
  • Place filled cups in the air fryer basket with space between them. Cook at 330°F (165°C) for 10-12 minutes, until puffed and set in the center.
  • Carefully remove using oven mitts. Let rest for 3-5 minutes, then run a knife around the edges to release. Serve warm or cool completely for storage.

Notes

  • Don't overfill: Fill cups only 3/4 full to allow room for the eggs to puff up while cooking.
  • Whisk well: Whisking the eggs until frothy is key for a fluffy, light texture.
  • Check doneness: Start checking at the 9-minute mark as air fryer strengths vary. A toothpick inserted should come out clean.
  • Rest before removing: Letting the cups rest for a few minutes helps them firm up and release cleanly from the mold.
  • Reheating: Microwave for 30-45 seconds or air fry at 300°F for 3-4 minutes if frozen.
  • Freezing: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge for best texture.
  • Make it dairy-free: Use a plant-based milk and cheese alternative.
  • Customize mix-ins: Feel free to swap ham for bacon, chorizo, or omit meat for a veggie-only version. Almost any vegetable works well.
  • Use a thermometer: For perfect doneness, the internal temperature should reach 165°F (74°C).

Nutrition

Serving: 1egg cupCalories: 118kcalCarbohydrates: 2gProtein: 9gFat: 8gSaturated Fat: 3.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 200mgSodium: 310mgPotassium: 110mgSugar: 1gVitamin A: 8IUVitamin C: 15mgCalcium: 10mgIron: 4mg
Keyword air fryer breakfast, egg cups, keto breakfast, make ahead breakfast
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