Air Fryer Scrambled Eggs

5 from 1 vote

These air fryer scrambled eggs with parchment paper cook at 300°F for 10 to 12 minutes and turn out soft and fluffy with almost no cleanup. Lining the basket with parchment prevents the eggs from dripping through the holes and makes cleanup incredibly easy.

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Prep Time5

Cook Time10

Total Time15

Servings:

Author: Molly Thompson

INGREDIENTS

2 large eggs
2 tablespoons milk any kind
Kosher salt and black pepper to taste
1/4 cup optional chopped veggies: sweet peppers, green onion, spinach, mushrooms, asparagus
2 Tablespoons optional cheese: shredded cheddar cheese, goat cheese, Havarti, or Monterey jack
1 Tablespoon optional herbs: chives, parsley, green onion, thyme, or tarragon.

INSTRUCTIONS

Preheat the air fryer to 300°F for 2 minutes.
When it’s done, carefully line the air fryer basket, with the tray, with parchment paper, making sure the paper goes up the sides.
Crack the eggs in a bowl and whisk with milk then add salt and pepper. Mix in optional cheese, chopped veggies, and fresh herbs if using. To meal prep, fill separate storage bags or mason jars with veggies, cheese, and herbs, seal tightly, and store in the fridge for up to 4 days. Right before cooking, add the eggs, milk, salt, and pepper to the container and whisk well.
Pour the egg mixture into the prepared air fryer basket. Air fry at 300°F for 10-12 minutes, stirring every 3-4 minutes until the eggs reach your desired consistency. Eggs are done when the egg whites are set.

Notes

Parchment paper: do not preheat the air fryer with parchment inside. Always pour the egg mixture onto the parchment immediately so it stays weighed down and does not move during cooking.

You can safely consume properly stored dishes containing eggs for up to three days. Store leftover eggs in an airtight container in the fridge and reheat them in the microwave or the air fryer.

*nutrition information is for 2 eggs without veggies, cheese, or herbs.

Nutrition

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