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Air Fryer Egg Bites

Air Fryer Egg Bites

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These fluffy, protein-packed egg bites are the perfect grab-and-go breakfast or snack. Inspired by Starbucks’ sous vide egg bites, this air fryer version is quick, customizable, and easy to make. Packed with spinach, cheddar cheese, and chicken sausage, they’re a delicious way to start your day!

Ingredients

Scale
  • 6 large eggs
  • 2 tablespoons cream (or milk)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup shredded cheddar cheese
  • ½ cup chopped spinach
  • ½ cup chopped chicken sausage (or ham/bacon)

Instructions

  1. Preheat Air Fryer: Set the air fryer to 340°F (170°C). Lightly grease silicone egg bite molds with cooking spray or oil.
  2. Prepare Egg Mixture: In a large bowl, whisk together eggs, cream, salt, and pepper until smooth.
  3. Assemble Egg Bites: Add ½ tablespoon each of chopped spinach, shredded cheese, and chicken sausage into each mold cavity. Pour the egg mixture into the molds until they’re about three-fourths full. Stir gently to combine the ingredients evenly.
  4. Cook in Air Fryer: Place the molds in the preheated air fryer basket and cook for 14 minutes. Check doneness by inserting a toothpick—it should come out clean. If needed, cook for an additional 1–2 minutes.
  5. Cool and Serve: Let the egg bites cool in the molds for 5 minutes before removing them with a spoon. Serve warm or store for later!

Notes

Serving Suggestions:

Pair these egg bites with avocado slices, toast, or fresh fruit for a complete breakfast.

Tips & Tricks:

  • Use silicone molds for easy removal and even cooking.
  • Avoid overfilling molds as the mixture will expand during cooking.
  • Chop mix-ins finely for better texture and distribution.

Storage & Reheating:

  • Fridge: Store in an airtight container for up to 1 week. Reheat in the microwave for 30 seconds or in the air fryer at 340°F for 3–4 minutes.
  • Freezer: Wrap individual bites in plastic wrap and freeze in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.