Air Fried Egg Bites
There are SO many different ways to prepare a tasty breakfast on-the-go. I’ve made hundreds of egg muffin cups in the oven, in water with the sous vide method, in the Instant Pot and the air fryer! I’ve even done blind taste tests to get feedback from my husband for which version is his favorite. I whipped up today’s recipe on a whim, and in today’s blog post, I’ll share with you my method.
My husband got in late last night after being out of town, and today he has a jam-packed schedule seeing clients and doing some community-involvement. I always worry about him when he leaves the house without water or food and plans to be gone for 2-3 of the day’s meals. He’s a camel and doesn’t seem to need to eat at a given time, whereas my stomach gets hungry at regular intervals and tells me when to eat. So, when I learned he was leaving the house in 40 minutes, I saw this is a challenge to get up and make him a delicious, portable meal.
When he bit into one of these air fried egg bites, he said, “WOW!! These are better than the eggs you’ve made sous vide and the faux sous vide ones in the Instant Pot!!” Success!! I’m happy to hear that, because these were much faster to make than any other method I’ve tried. This recipe is gluten-free, but obviously not dairy-free.
These are the dairy-free ones I made for myself later:
I made him a travel cup full of hot spiced Chai and made another one to cool in the fridge so he can have it iced later. On his way out, I served him two egg bites and packaged up the other two in a container inside of an insulated lunch tote.
Every air fryer is different, and I have a NuWave Brio air fryer, so I’ll be sharing what I did this morning.
Air Fried Egg Bites
Yields: 4 muffins
Duration: approximately 15 minutes
3 large eggs
a hefty splash of milk, heavy whipping cream or dairy-free milk
dash of sea salt
dash ground black pepper
a few heavy shakes of Trader Joe’s Onion Salt
a few heavy shakes of Penzey’s Sunny Paris
1 slice of Swiss cheese
2 slices of pre-cooked bacon, chopped
1 small handful of shredded cheddar
2 silicone muffin liners or small oven-safe ramekins
* Set the air fryer to 370 degrees and press the Preheat button.
* While air fryer is preheating, crack three eggs into a small bowl and add the milk, spices and herbs. Whisk well to combine.
* Fold a piece of Swiss cheese and tear into fourths, or cut it.
* If using silicone muffin liners, place one fourth of the cheese slice into the bottom of each one and sprinkle half of the chopped bacon over the Swiss cheese, reserving half for later. If using ceramic or glass ramekins, spray with a non-stick spray first. No spray is needed with silicone muffin liners.
* Once the air fryer beeps, signaling it’s preheated, remove the hot drawer and place it on a trivet or your stove top. You’ll want it sitting level.
* Place the muffin liners onto the bottom wire tray of the air fryer drawer.
* Carefully pour the egg mixture into each silicone muffin liner. If you used a ramekin, you can pour the egg mixture into them and place them carefully in the air fryer.
* Return the drawer to the air fryer and close.
* Cook for ten minutes, checking at 5 minutes.
* When 5 minutes are left, sprinkle the shredded cheddar and remainder of the bacon on top of the partially-cooked egg bites.
* Continue cooking for the final five minutes. We like our eggs cooked dry and firm, so stop the cooking at 7 or 8 minutes if you feel differently.
* Carefully remove egg bites from the air fryer with tongs and let them cool for a few minutes before removing them from their containers.
* Enjoy, or cool, cover, refrigerate and enjoy within 3 days.