Air fryer recipe · Breakfast
Chicken Sausage And Egg Bake
Sliced chicken sausage set into a savoury egg bake.
- 18 minTotal time
- 180°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 275kcal
- 25.6 gprotein
- 3.0 gcarbs
- 17.3 gfat
- 0.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken sausage2, sliced
- egg4
- onion1/4 cup diced
- cheese1/4 cup grated
- salt1/2 tsp
Method
Slice the sausage
Cut the chicken sausage into thin rounds and chop the onion small. Thin, even slices heat through quickly and spread right across the bake, so every spoonful has a bit of sausage instead of a few big lumps.
Beat the eggs
Beat the eggs with the salt until smooth, then stir in the grated cheese and chopped onion. Beating well mixes in a little air, so the bake sets light and fluffy rather than dense and heavy.
Assemble
Lay the sausage rounds into greased ramekins and pour the egg mix over them. Greasing the sides first stops the egg from sticking, so the bake lifts out cleanly with a neat shape once it has set.
Air fry
Air fry at 180°C for 18 min until the egg is fully set in the centre and the chicken sausage is steaming hot at 74°C inside. Press the top lightly; it should feel firm, not wet, when it is cooked through.
