Air Fryer Egg Cups
These little savory cups are packed with protein, endlessly customizable, and ready in under 20 minutes from start to finish. They're basically individual mini-frittatas cooked right in silicone molds inside your air fryer.
Equipment
- Air fryer - Basket-style or oven-style, any brand
- Silicone Egg Cup Molds - Fits 6 cups; these are the most reliable option for easy release
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small Knife
- Cutting board
- Cooking spray - Or a silicone pastry brush for oiling the molds
- Toothpick - For testing doneness
Ingredients
- 6 large eggs
- 3 tablespoons whole milk - 45 ml, or half-and-half
- 1/4 teaspoon salt - 1.25 ml
- 1/4 teaspoon black pepper - 1.25 ml
- 1/2 cup shredded cheddar cheese - 50 g, divided
- 1/4 cup diced bell pepper - 30 g, any color
- 1/4 cup baby spinach - 30 g, roughly chopped
- 1/4 cup cooked crumbled bacon - 35 g, or diced ham
- 2 tablespoons finely diced onion - 20 g
- Cooking spray - Or a light brush of oil for the molds
- Hot sauce - For serving, optional
- Salsa - For serving, optional
- Sliced avocado - For serving, optional
- Fresh herbs - For serving, optional
Instructions
- Preheat your air fryer to 300°F (150°C) for 3 minutes if required.
- Lightly spray the inside of each silicone mold with cooking spray, coating the sides all the way to the rim.
- In a large bowl, whisk the eggs, milk, salt, and pepper vigorously for 30-45 seconds until pale and frothy.
- Add the bell pepper, spinach, bacon, onion, and half the cheese to the egg mixture and stir until evenly distributed.
- Pour the egg mixture evenly into the 6 greased molds, filling each about 3/4 full.
- Place the filled molds in the air fryer basket, leaving space between them for airflow. Air fry at 300°F (150°C) for 10-12 minutes.
- Check doneness with a toothpick. If it comes out clean, the cups are done. If still wet, cook for 1-2 more minutes.
- Sprinkle the remaining cheese on top and increase heat to 400°F (200°C) for 1-2 minutes until melted and golden.
- Carefully remove the molds using tongs or mitts, let rest for 1-2 minutes, then pop the egg cups out and serve.
Notes
- Use silicone molds, not metal tins, for easy unmolding and best fit in air fryer baskets.
- Don't skip the milk or half-and-half — it's essential for a fluffy, tender texture.
- Whisk the eggs thoroughly for 30-45 seconds to aerate them for a better rise.
- Dice all fillings small and pat dry any watery vegetables like tomatoes to prevent sogginess.
- Fill molds only 3/4 full to allow room for the eggs to puff up during cooking.
- Every air fryer runs slightly differently — if yours runs hot, reduce temperature by 10-15°F and check earlier.
- Store cooled egg cups in an airtight container in the refrigerator for up to 5 days.
- Freeze individually wrapped egg cups for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat from the fridge in the air fryer at 350°F (175°C) for 2-4 minutes or microwave for 45-60 seconds.
- Get creative with fillings — try spinach and feta, sausage and peppers, or Southwest-style with pepper jack and cumin.