Air Fryer Breakfast Casserole
Description
This easy air fryer breakfast casserole bakes fluffy eggs, savory sausage, and melty cheddar into individual ramekins in about 20 minutes. It's keto-friendly, make-ahead friendly, and endlessly customizable — the perfect fast, hot breakfast for busy mornings.
Ingredients
- 4 large eggs
- 2 tablespoons heavy cream
- 1 pound Italian sausage, cooked and drained
- 1 cup diced tomatoes and green chilies, drained
- 1/2 cup cheddar cheese, shredded (plus extra for topping)
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
Instructions
- In a large bowl, stir together the cooked sausage, drained diced tomatoes and green chilies, and Italian seasoning until well combined. Fold in most of the shredded cheddar, reserving a little for topping.
- Add the eggs and heavy cream, then whisk until the mixture is slightly frothy.
- Lightly grease your ramekins (or line the basket with a silicone mold/parchment). Divide the mixture evenly and top each with the reserved cheese.
- Air fry at 340°F for 5–8 minutes, until the centers are fully set and the cheese is melted and bubbly. Air fryers vary, so check at 5 minutes.
- Let rest 2–3 minutes, then serve warm.
Equipment
- Cooking Spray
- Ramekins, Egg Cups
Notes
- Watery casserole? Drain the tomatoes and any thawed veggies well, and pre-cook watery vegetables.
- Ramekin size: 6 oz or 8 oz both work; add 1–2 minutes for larger ramekins.
- Make ahead: Mix the night before and refrigerate; cook fresh in the morning.
- Storage: Fridge up to 3 days; freezer up to 2 months. Reheat in the air fryer at 320°F for 2–3 minutes.
- Keto: Use almond milk instead of cream and skip the tomatoes.
Nutrition
Serving: 1ServingCalories: 560kcalCarbohydrates: 5gProtein: 27gFat: 48gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.02gCholesterol: 295mgSodium: 1001mgPotassium: 499mgFiber: 1gSugar: 2gVitamin A: 609IUVitamin C: 8mgCalcium: 188mgIron: 3mg