Air fryer recipe · Breakfast
Spinach Corn Egg Bake
Baked eggs loaded with spinach and sweet corn. A warm protein rich start to the day.
- 15 minTotal time
- 175°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 130kcal
- 7.8 gprotein
- 11.1 gcarbs
- 6.1 gfat
- 0.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- egg4
- spinach1 cup chopped
- corn1/2 cup
- cheese1/4 cup grated
- salt1/2 tsp
Method
Whisk the eggs
Crack the eggs into a bowl, add the salt and a little black pepper, and whisk hard until the yolks and whites are fully blended. A good beating works in some air so the bake sets light instead of dense.
Add the veg
Stir in the chopped spinach, corn and grated cheese so they spread evenly through the egg. An even scatter means every bite has filling and the whole mix cooks at the same steady rate.
Fill the dish
Pour the mix into a greased oven safe dish or silicone cups that fit your basket. Greasing well lets the set eggs slip out cleanly instead of sticking to the sides and tearing.
Preheat
Preheat the air fryer to 175°C for 3 minutes so the eggs meet steady heat the moment they go in. Starting hot helps them set from the outside in and keeps the texture even.
Bake
Bake at 175°C for 15 min. The eggs must be fully set with no runny white and the centre should feel firm when pressed, so they are safe and hold together when sliced.
