This is one of the simplest recipes, although to figure out the cooking temperature and time, I did burn a few eggs.
Baked eggs are one of the most popular breakfast items in the world. If you are like me through all of your kids like eggs differently, whether they are soft boiled, over easy, poached or as my son will call them dunkie eggs. (The type where you dunk your toast into them and coat your toast with the yolk, do you know what I am talking about?)
How do you make the perfect baked eggs?
Well, I’m here today to give you some pointers.
The key to perfect scrambled eggs is to beat the eggs. Now, I’m not talking about the regular beating, I am talking about whisking the eggs, which lets some air enter them when you whisk fast, and your eggs end up nice and fluffy.
What you need for a tool is simple, a good whisk, I have this one, and not only does it work wonders, it is fun to use.
Today’s scrambled eggs are a great way to start any breakfast, filled with protein and vegetables, and it should keep you filled through lunchtime.
I love using my Instant Pot (Pressure Cooker) for all of the recipes, I usually use my burner stove for, they are faster and require less clean up, plus my son travels a ton for hockey, so I can take the Instant Pot (Pressure Cooker) on the road, so it saves me money by not eating out at restaurants, since eating out with 20 hockey-playing boys gets very expensive, very soon.
First tip: If you make these, splurge and get ramekins, when I tried other containers they all failed.
Third Tip: Be generous with the non-stick cooking spray. And if you are using your air fryer a lot. Or plan to, invest in one of these sprayers, Over the long run you will save a ton of money.
Check out my other recipes–
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Keto and low carb, this is a really easy and delicious way to make baked eggs. My kids love that they get their own serving. I love that I can make my coffee, while this is brewing.
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons half and half
In a small mixing bowl, mix together the eggs, 1/4 cup of shredded cheddar cheese, salt, black pepper and half and half.
I used a whisk, to get the eggs nice and frothy.
Then spray your ramekins with either olive oil spray or non-stick cooking spray.
Pour the egg mixture into the greased ramekin.
Set the ramekins in the air fryer basket or oven, and set the temperature to degrees 250 F, for 5 minutes. After the time, the eggs will still be soft, that is ok, you (add the rest of the cheese, and then increase the temperature to 400 degrees F, for 3 minutes, after 3 minutes, check and see if the eggs have started to souffle, (get puffy) if so remove, you don't want the cheese to burn.
Finished Cooking (air frying)
Plate, serve and enjoy!