Yield: 2 servings
Air Fryer Scrambled Eggs
Quick and easy scrambled eggs in the air fryer is the best breakfast hack! Make fluffy scrambled eggs in minutes, and they come out perfect and delicious every time.
Ingredients
- 4 large eggs
- 1-2 tablespoons butter
- ¼ teaspoon salt
- Small pinch pepper, optional
- 2 tablespoons milk, optional
Want to save this recipe?
Instructions
- Preheat air fryer to 300°F.
- Use a small pan that will fit in the air fryer. Melt the butter in the microwave and pour into the pan.
- Whisk the eggs, salt and pepper and pour into the buttered pan.
- Place the basket into the air fryer and cook for 4 minutes. Stir the eggs around and set for another 4 minutes. Check for doneness.
- The eggs are best when they still look wet. They will continue to cook a little even when removed.
- Stir well and serve immediately.
Notes
- These eggs are made simply with eggs, salt, pepper and butter. You may choose to add some milk, but this is not necessary and if you choose to add milk, just 1 ½ teaspoons per egg should be added.
- Many wish to add other ingredients to their scrambled eggs. There is no wrong way, so add whatever your family likes. You may need a little extra cooking time, but it shouldn’t increase the cook time by much more than a minute or so.
- Eggs cooked in the air fryer will need to be removed as soon as the time is done. The air fryer will remain hot and continue drying out the eggs.
- Storage: Scrambled eggs are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 5 days.
- 1/4 cup shredded cheese
- 1 teaspoon chopped chives
- 2 tablespoons chopped onion
- 1/4 cup chopped ham
- 1/4 cup cooked and crumbled bacon
- 1/4 cup spinach
- 1/4 cup diced asparagus
- 1 cup homemade pico de gallo (salsa or a can of Rotel (drained) will also work!)
Nutrition
Serving: 1, Calories: 253kcal, Carbohydrates: 2g, Protein: 13g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 404mg, Sodium: 505mg, Sugar: 1g