Air Fryer Egg Cups

baked eggs in a ramekin from the air fryer with peppers and tomatoes in the background.

These Air Fryer Egg Cups are perfect for meal prepping breakfast. It uses leftover veggies and makes wonderful single-serve breakfasts in less than 15 minutes.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings

Calories 164kcal

Author Ginny

Equipment

Air Fryer
Ramekin

Ingredients

8 Eggs
1 cup Chopped Mixed Vegetables onion, peppers, jalapeño
⅛ tsp Garlic Powder
⅛ tsp Onion Powder
Spray Olive Oil

Instructions

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.

Notes

Monitor Cooking Times: We used thicker, larger ramekins and needed a few minutes more which held 1 cup of the mixture. When we used silicone cups, we only needed 12 minutes. Look at it and adjust as needed.

Use Leftovers: Don't throw away those leftover veggies! Chop them finely and add them to these egg cups.

Freezer Friendly: 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.

Reheating: Zap these in the microwave for 30-60 seconds when you get to work.

Leave Room for Expansion: Expect that the eggs will puff up as they cook. That is normal. Leave some room so they don't spill all over your Air Fryer Tray. They will deflate a little as they cool.

Meal Prep Friendly: 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 3 days at a time.

Non Stick Spray: Spray the ramekins so they don't stick to the bottom. When I don't spray enough, it does still to the ceramic ramekins. The silicone ones have no problem.

Oven Proof Dishes: Use any oven proof dish such as metal, glass, ceramic or silicone.

Inside Not Done: 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 2 different sizes of those white ramekins. Mine in the photos are larger and held 1 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.

Egg Substitute: Absolutely use these. If you are new to using egg substitutes, ¼ cup of liquid egg substitute is equivalent to 1 large egg. So for this recipe to use it exactly for 8 eggs, you will need 2 cups of egg substitute.

Nutrition