Air Fryer Veggie Egg Bites
Description
Fluffy, cheesy air fryer veggie egg bites made in 19 minutes with under 2 grams of net carbs each. Tested at 320°F for a custardy center and a tender top.
Ingredients
- 6 large eggs
- 2 tablespoons heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup bell peppers, finely diced
- 1/4 cup white onion, finely diced
- 1/4 cup cheddar cheese, shredded
- 1/4 cup mozzarella cheese, shredded
Instructions
- In a small mixing bowl, combine the shredded cheddar cheese, shredded mozzarella cheese, diced bell peppers, and diced white onion.
- Add the eggs, heavy cream, kosher salt, and black pepper. Whisk gently until just combined — do not over-whisk.
- Spray ramekins, silicone egg bite molds, or muffin cups thoroughly with non-stick cooking spray, coating the sides as well as the bottoms.
- Pour the egg mixture into the molds, filling each about two-thirds full.
- Place the molds in the air fryer basket with space between them. Set the temperature to 320°F and cook for 6 to 9 minutes, checking at the 6-minute mark.
- The bites are done when the centers are just set and no longer jiggle. Let rest 3 to 5 minutes before releasing from the molds.
Equipment
- Cooking Spray
- Ramekins, or Muffin Cups
Notes
After testing this recipe across an Air Fryer Crisp lid, a Mealthy Lid, an Instant Vortex Plus, and a Power Air Fryer, 320°F is the temperature that works consistently. Higher temperatures brown the tops before the centers finish cooking. Skip the preheat — starting cold helps the centers set evenly.
For a higher-protein version closer to sous-vide texture, replace the heavy cream with 1/4 cup of cottage cheese blended completely smooth.
Nutrition
Serving: 1ServingCalories: 126kcalCarbohydrates: 2gProtein: 9gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 200mgSodium: 521mgPotassium: 106mgFiber: 0.3gSugar: 1gVitamin A: 618IUVitamin C: 8mgCalcium: 91mgIron: 1mg