Air Fryer Frittata Cups

How to Make Air Fryer Frittata Cups

1. 1

   Step 1: Prep and soften fillings

   Preheat the air fryer to 320°F (160°C). In a small skillet over medium heat, warm the olive oil, then sauté the diced red bell pepper until softened, about 3 minutes; add baby spinach and cook just until wilted. If using pre-cooked bacon, warm and chop it now; if you prefer, crisp raw bacon separately before chopping. Remove fillings from heat and let them cool slightly.

   For this step

   • 1 tablespoonOlive oil
   • 1/2 cupRed bell pepper, finely diced
   • 1 cupBaby spinach, packed
   • 4 slicesCooked bacon, chopped (optional)
   
2. 2

   Step 2: Whisk egg base

   In a medium bowl, whisk together the large eggs, whole milk, kosher salt, and black pepper until frothy and evenly combined. Stir in about half of the shredded cheddar and fold in the sautéed pepper, wilted spinach, and chopped bacon so the mix-ins are evenly distributed. Taste and adjust seasoning if needed.

   For this step

   • 6 largeLarge eggs
   • 1/4 cupWhole milk
   • 1/2 teaspoonKosher salt
   • 1/4 teaspoonFreshly ground black pepper
   • 1/2 cupSharp cheddar, shredded
   
3. 3

   Step 3: Portion into cups

   Lightly grease six silicone muffin cups or spray a 6-cup metal muffin tin with nonstick spray. Divide the egg mixture evenly among the cups, filling each about 3/4 full, then sprinkle the remaining cheddar on top of each cup for a golden finish.
   
4. 4

   Step 4: Air fry until set

   Arrange the filled cups in a single layer in the air fryer basket (work in batches if needed). Cook at 320°F (160°C) for 10–12 minutes, checking for doneness; the frittata cups are ready when the centers are set and a toothpick comes out clean. Rotate the basket halfway through cooking for even browning if your air fryer has hot spots.
   
5. 5

   Step 5: Cool and store or serve

   Let the frittata cups rest for 2 minutes, then carefully remove from the cups and serve warm. For meal prep, cool completely, then store in an airtight container in the refrigerator for up to 4 days; reheat one cup in the microwave for 30–45 seconds or in the air fryer at 300°F (150°C) for 3–4 minutes.
   

1. Preheat the air fryer to 320°F (160°C). In a small skillet over medium heat, warm the olive oil, then sauté the diced red bell pepper until softened, about 3 minutes; add baby spinach and cook just until wilted. If using pre-cooked bacon, warm and chop it now; if you prefer, crisp raw bacon separately before chopping. Remove fillings from heat and let them cool slightly.
2. In a medium bowl, whisk together the large eggs, whole milk, kosher salt, and black pepper until frothy and evenly combined. Stir in about half of the shredded cheddar and fold in the sautéed pepper, wilted spinach, and chopped bacon so the mix-ins are evenly distributed. Taste and adjust seasoning if needed.
3. Lightly grease six silicone muffin cups or spray a 6-cup metal muffin tin with nonstick spray. Divide the egg mixture evenly among the cups, filling each about 3/4 full, then sprinkle the remaining cheddar on top of each cup for a golden finish.
4. Arrange the filled cups in a single layer in the air fryer basket (work in batches if needed). Cook at 320°F (160°C) for 10–12 minutes, checking for doneness; the frittata cups are ready when the centers are set and a toothpick comes out clean. Rotate the basket halfway through cooking for even browning if your air fryer has hot spots.
5. Let the frittata cups rest for 2 minutes, then carefully remove from the cups and serve warm. For meal prep, cool completely, then store in an airtight container in the refrigerator for up to 4 days; reheat one cup in the microwave for 30–45 seconds or in the air fryer at 300°F (150°C) for 3–4 minutes.