We love to meal prep our breakfasts as if something isn’t ready to grab and go, we’ll eat out. That is where these Air Fryer Egg Cups come in! These are made in less than 15 minutes!
I use this recipe when I get frustrated when we eat out for breakfast. I can’t get over how expensive a simple coffee and a pastry is – and how much my wallet doesn’t like spending money on it. Bringing our own healthy and filling breakfast to work is good for us and our pocketbook!
🍽️ Why This Works
Simple | These are really easy. If you have made egg cups in the oven, then this will be a cake-walk! I love the fact that cleanup is a breeze and I don’t have to wait for my oven to come up to temperature.
Great Use for Leftovers | Don’t tell my husband, but I use veggies that were left over from the previous week! He thinks he is getting a gourmet breakfast with broccoli, peppers, asparagus, onions, etc. Let’s keep this our little secret!
Meal Prep Friendly | If you aren’t using leftover (don’t tell!) then you can chop the veggies or meat that you are going to use and have it all ready so you can simply pour into the ramekins or silicone cups. It turns this into a dump and go. Options for this would be: 1. Simple pre-cut the veggies and add the eggs before you pour into the ramekins. 2. Whip the eggs and combine the veggies with it into a big jar and do a little shake before pouring into a ramekin. This can be make for about three days at a time.
Eggs | I plan on two eggs per serving. It isn’t an exact science, but for my four large ramekins, I used eight eggs. I only have room for four at a time in the air fryer.
Mixed Veggies | Save yourself some money and repurpose your leftover veggies. I do like to add a jalapeño for a little bit of kick. You need something to help you wake up in the morning, right?
Seasoning | Keep it simple. A little garlic and onion powder adds just enough depth of flavor. I think it is better than just salt and pepper. You’re call though so add what you like for seasonings.
Step One: Prepare your ramekin or silicone cups. Spray with a little bit of olive oil to stop them from sticking.
Step Two: Crack the eggs and add them to the bowl. Whisk them to break the yolks. They should be nice and frothy.
Step Three: Chop up about one cup of vegetables. My go-to veggies are onions and peppers, but broccoli usually finds its way in there too. Spend a few extra minutes and chop them finely.
Step Four: Add the chopped vegetables to the eggs and sprinkle in the onion and garlic powder. Season with salt and pepper.
Step Five: Mix well and scoop one cup into a ramekin. You should have just enough for four large ramekins.
Step Six: Preheat the Air Fryer to 300 degrees. Add the filled ramekins to the Air Fryer and set the timer for 12 minutes.
Note: Times will vary based on the size of your serving and the container you are cooking the eggs in. For these thick, large ramekins, the eggs were done after 15 minutes. For thin, smaller silicone cups, 12 minutes was more than enough.
Step Seven: Let the eggs cool and store them in a freezer safe bag. Grab one and take it to work!
Ramekins | I use these for everything! They work great in the oven and the air fryer and are perfectly sized for portion control.
Silicone Baking Cups | These are another great option. I usually don’t have to spray these as the eggs pop out super easy.
Don’t allow yourself to get bored with one option of egg cups. This recipe should be taken as a simple base for you to springboard out to just about anything you like.
- Spinach and artichokes, add a little cheese
- Spinach and tomatoes
- Ham and cheese
- Tex Mex
- Salsa like we did for the Salsa Egg Cups
- Line the ramekin with prosciutto and break 1-2 eggs in each ramekin to make them solid and not scrambled similar to the Ham Egg Cups.
- Seafood version by adding chopped leftover shrimp or fish
❗ Expert Tips
Leave plenty of room for expansion. Eggs will puff up when they are hot.
If you are making these and planning on freezing, then let them cool completely, wrap in saran and then store in a freezer safe Ziploc bag. This will protect them from freezer burn.
If you are planning to eat them over the next few days, then just keep them in the fridge, and you’ll be fine.
Spray the ramekins so they don’t stick to the bottom.
Yes, as long as you are using any oven safe dish like that, you will be fine.
That is convection part of the air fryer. When the eggs are half way done, rotate the pan and it will cut it down a bit but may not eliminate it completely.
You sure can. Cook them and then cover them tight for the refrigerator. Reheat in the microwave for 30-60 seconds and they are ready to go. We cook them, pop them out and put in a Ziploc bag and my husband reheats in the morning faster than pouring a bowl of cereal.
A few things can lead to that. 1. Silicone cups seem to cook the fastest at 12 minutes and then the ramekins, but please note that there are two different sizes of those white ramekins. Mine in the photos are larger and held one cup of the mixture, just as a gauge so I had to increase my time to 15-16 minutes.
2. All Air Fryers are calibrated slightly different so don’t get upset if your timing is slightly different than mine. It’s all good. Start with the lowest time and work up. Then make a note on your printed recipe card of how much time it took you for your AF and that’s what you’ll do moving forward. Air Fryers are not a “hit and stick” machine so go into it with a little bit of flexibility.
3. If you load the AF up and there is less air flow, it is going to increase the cooking time. Again, no big deal for the egg cups, just increase the time and make sure they are done when you take them out. You don’t need these to be crispy like you are looking for in chicken wings, so it’s perfectly ok to have less air flow. Just know it will increase the cooking time overall.
Absolutely! If you are new to using egg substitutes, ¼ cup of liquid egg substitute is equivalent to one large egg. So for this recipe to use it exactly for eight eggs, you will need two cups of egg substitute.
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Air Fryer Egg Cups
- Air Fryer
- 8 Eggs
- 1 cup Chopped Mixed Vegetables onion, peppers, jalapeño
- ⅛ tsp Garlic Powder
- ⅛ tsp Onion Powder
- Spray Olive Oil
- Chop the mixed vegetables and set aside. I recommend cutting them into small sizes.
- Crack and add eight eggs to the bowl. Add the vegetables.
- Sprinkle with Onion and Garlic Powder and mix well.
- Spray the Ramekins with olive oil and fill each with one cup of the egg and veggie mixture.
- Preheat the Air Fryer to 300 degrees. Add the ramekins and set the timer for 12 minutes. Remove and let cool before adding it to a freezer safe bag for storage.