Egg recipes — frittatas, casseroles, scrambled eggs, and egg-based breakfasts.
Crispy Turkish-style fan-cut zucchini in about 30 minutes: scrape grooves with a fork, fan-cut so the slices stay joined, salt for 10 minutes, dredge in herbed flour and a parmesan-egg coat, then pan-fry in olive oil and butter 5 minutes per side. Serve hot under a cold garlic-dill yogurt sauce. Serves 2.
Six eggs and half a cup of cottage cheese do most of the lifting in these savory muffins, so the modest ¾ cup of flour keeps them tender instead of bready. Sun-dried tomatoes bring concentrated flavor without the extra moisture fresh ones would add, which keeps the batter thick enough to hold its shape. Whisk everything with Parmesan, mozzarella, garlic powder, and dried onion, spoon into silicone molds, and bake at 180°C (350°F) for about 25 minutes, until the tops are puffed and golden. No sun-dried tomatoes on hand? Chopped roasted peppers or olives work, as long as the add-ins stay fairly dry.
These baked cloud eggs turn nine separated eggs into airy Parmesan muffins with a runny yolk hidden in the middle. Whipping the whites with a pinch of salt to stiff peaks is what gives them their light, soufflé-style lift; the cheese, red pepper flakes and scallions get folded in gently so the foam keeps its air. Each yolk waits in water with a splash of vinegar so it stays glossy and never forms a skin. Bake at 180°C (350°F) for about 8 minutes, pulling them the moment the tops turn firm and lightly golden, and the centres stay soft enough to run.
Split croissants do the work of pastry in these breakfast cups: each half sits cut-side up in a muffin tin, cradling folded ham, beaten egg and melting cheese. Day-old croissants are the better choice here, since a slightly stale crumb holds its cup shape and soaks up the egg without turning soggy. Cutting a few slits in each ham slice lets it fold flat into the cup instead of springing back. Mozzarella melts smoothly on top, though any soft melting cheese works. Bake at 180°C (350°F) and pull the tin once the edges are deep golden and the eggs are just set in the middle.
This warm potato salad swaps the usual mayonnaise for a dressing of hard-boiled eggs blended with feta and mustard, so it clings to the potatoes like a deviled-egg filling. Small potatoes get a 15-minute head start at 180°C (350°F), then a gentle press to crack the skins before going back in the oven; those cracked edges are what turn golden and crisp. The dressing goes on while everything is still warm, with pickled red onions and scallions for sharpness. No special egg trick is required either: a plain stovetop boil works as well as the oven method. Wait until the potato edges are deep gold and crunchy before you toss.
These little cups turn a can of tuna and a tortilla into a hot, high-protein lunch: crisp tortilla shells baked in a muffin mold, holding sriracha-spiked tuna under a layer of set egg and melted cheese. Pressing each tortilla circle in with the base of a glass matters, since a snug fit keeps the sides from slumping while the egg cooks. After 15 minutes at 180°C (350°F) in the air fryer, the cheese should be golden and the egg firm to a gentle poke in the middle. No sriracha in the cupboard? Any hot sauce you like does the job. Serve over shredded cabbage.
A ramlette turns a pack of instant noodles and two eggs into a folded, cheese-filled pan dinner in about 10 minutes. The trick is draining the noodles well before the egg goes in; wet noodles thin the egg and it never sets into a sliceable layer. Dill, dried onion and a splash of cream season the eggs, while crisscross-scored hot dogs fry up with far more browned surface than plain ones. Once folded over the cheddar, keep the lid on until the cheese pulls into strings when you lift the edge, then slide it onto a plate. No cheddar handy? Any good melting cheese works.
Five eggs, a splash of cream and a handful of vegetables set into a golden frittata right in the air fryer basket, with no oven to heat and no skillet to wash. Whisk the eggs with mushrooms, cherry tomatoes, spinach and grated cheddar, then pour everything onto a sheet of parchment in the basket. The paper holds the loose egg so it cannot drip through the holes; leave a gap at the edges so hot air keeps circulating. Cook at 180°C (350°F) for 12–16 minutes, until the top is golden and the middle no longer wobbles. Milk can stand in for the cream if you want it lighter.
Soft scrambled eggs folded through a garlicky paprika cream sauce, this one-pan dish takes about 15 minutes and feeds two. The trick is whisking a splash of broth into the eggs; it loosens the mixture so the curds set soft instead of drying out. Cook the eggs gently and pull them out while they still look slightly wet, since they finish in the hot sauce. Keep the garlic at golden, no darker, or it turns bitter. Simmer the cream until it coats the back of a spoon, fold the eggs in, and pile everything on toast.
Shredded cabbage, smoked sausage and four eggs bake into a firm low-carb casserole here, and the air fryer's two-stage method is what keeps it from going watery. A 10-minute pre-bake at 180°C (350°F) softens the seasoned cabbage and drives off its moisture before the eggs go anywhere near it. Slice the cabbage thin, a mandoline helps, and toss it with paprika, garlic powder and olive oil first. Then layer it in a foil pan with the sausage, pour over the beaten eggs, and cook 15 minutes more until the center no longer jiggles. Any small smoked sausage stands in for hunters sausage.
Thin ribbons of potato, bound with a beaten egg and a spoonful of flour, bake into a golden sliceable casserole in the air fryer, no oven needed. The 10-minute soak in ice water matters: it rinses off surface starch so the ribbons crisp at the edges instead of turning gluey. Season the mix with garlic powder, salt and red pepper flakes, level it in a dish, and air fry at 180°C (350°F) for 20 minutes. When the edges look golden, scatter over canned corn and grated mozzarella and give it 5 more minutes until the cheese melts. Serves 2 as a simple main or a hearty breakfast.
These handheld breakfast cups start with a scramble baked in the air fryer: cottage cheese and four eggs mixed with a drizzle of olive oil, cooked at 180°C (350°F) for 15 minutes. The curds carry moisture through the eggs, so the bake stays tender instead of drying out. While it cooks, trim each tortilla around a small bowl and glue the cut flaps into a cup shape with a flour-and-water paste; no toothpicks needed. Season the eggs, spoon them into the cups, top with grated mozzarella, and air-fry for 5 more minutes. They are ready when the tortilla edge feels crisp and the cheese has melted.