Air Fryer Breakfast Casserole is quick and easy frittata with veggies, cheese and optional sausage or hashbrowns. Meal prep for breakfast or serve during holidays, this healthy breakfast idea will be a hit!

Air fryer hard boiled eggs is my other favorite meal prep breakfast recipe.

Air fryer breakfast casserole with veggies and cheese inside the basket lined with parchment.

Egg casseroles are a nutritious way to start the day and with this air fryer breakfast casserole, you don’t even have to switch on the oven.

I have to say it’s more of a healthy and flavorful air fryer frittata. Which can’t be a bad thing, right?! Healthy egg recipes are low carb and high protein meals. You can always add sausage or hashbrowns. Details below.

As soon as I got air fryer, I thought that the shape of a basket is perfect for making a giant omelette. You will not need an extra accessory, instead we line air fryer with parchment paper and it doesn’t burn. I knew that question is coming up.

Let me show you how easy it is!

Why Make Air Fryer Frittata?

  • Easy: No need for any air fryer accessories – everything cooks right in the air fryer. No need to preheat the oven.
  • Healthy: This protein rich breakfast will keep you full for hours.
  • Versatile: Enjoy year-round and mix and match add-ins based on seasonality.
  • Quick: Takes just 35 minutes vs. an hour for oven baked version.
  • Low carb breakfast: Only 7g net carbs per serving – this will vary based on what veggies you use.
Stacked slices of air fryer frittata on parchment paper.

Ingredients You Will Need

  • Eggs: You’ll need eight large eggs OR for an egg-white version, use 2 cups of liquid egg whites.
  • Milk of choice: I used dairy whole milk.
  • Vegetables: I used brown mushrooms, red bell pepper, red onion, and spinach (or kale).
  • Cheese: I love to use shredded Parmesan cheese for the flavor it imparts with such a small amount. Feel free to use other varieties like cheddar cheese, Monterey Jack, mozzarella, etc.
  • Salt & Pepper

Keep reading below for more information on any add-ins and recipe variations!

Spinach, eggs, mushrooms, bell pepper, red onion, milk, cheese, salt and pepper.

How to Make Air Fryer Breakfast Casserole

This air fryer breakfast recipe has you par-cook veggies, pour over the egg, and cook until fluffy and flavorful. No extra pans or gadgets.

  • Prep: Line the basket with parchment paper and trim away any corners sticking out to avoid burning. It’s essential you make sure the parchment sheet is centered so that each side has enough height in the edges to hold the egg mixture.
Air fryer basket lined with parchment paper and scissors laying on the counter.
  • Pre-cook the vegetables: Add the mushrooms, bell pepper, and onion with a sprinkle of salt and pepper. Air fry for 15 minutes, toss and stir once halfway. This removes moisture from veggies.
  • Make the egg mixture: Meanwhile, in a medium bowl, whisk well eggs, milk, salt and pepper.
Whisked eggs, milk, salt and pepper in large measuring cup.
  • Add spinach, cheese, eggs and cook: Now add spinach and stir for a minute or two to allow it to wilt. Then, sprinkle with parmesan, pour eggs on top and bake for another 20-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Slice and serve: Finally, remove it from the air fryer, cool for a few minutes, then slice into 8 slices.

Variations

  • Hash browns: Add frozen and thawed hash brown potatoes. You could also use fresh potatoes like I did for this hashbrown breakfast casserole.
  • Meat: Add chopped fresh or crumbled bacon, sliced deli ham or crumbled sausage together with vegetables to pre-cook. Bacon or sausage doesn’t have to be pre-cooked as it will cook in the 20 minutes of cooking time.
  • Other vegetables: There are tons of vegetables that you can use within this air fryer breakfast casserole. These include broccoli florets, asparagus, zucchini, shredded carrot, olives, sun-dried tomatoes, etc. Try green beans!
  • Herbs: An easy way to add extra flavor without calories is with fresh herbs like green onions, parsley, and dill.
  • Make it hot: Red pepper flakes, chili/cayenne powder, or a little hot sauce could all be added to the egg mixture for heat. Add a can of diced green chiles for a Mexican version.

Tips for Best Results

  • Air fryer size: I use large 5.8 quart Cosori air fryer. If yours is smaller, then the size and depth of your egg casserole will vary. As will the cooking time. So, adjust accordingly.
  • Parchment paper sheets: For cooking in the air fryer, I love using these pre-cut 12 x 16 parchment sheets. They are a perfect size for my size of air fryer and are very sturdy.
  • To avoid sticking: You might want to lightly spray the parchment paper with cooking spray.
  • Do not use too many high-water content veggies: Mushrooms and zucchini should be used sparingly otherwise your bake with have a hard time to cook in the middle.
  • Don’t skip pre-cooking veggies: This step is important to release some of the natural liquid within the vegetables.

Can I Make This Ahead?

Yes. You can pre-cook the vegetables and mix the egg up to 2 days in advance. Store separately in the fridge until you’re ready to cook.

When you’re ready to cook the air fryer frittata, allow them to come to room temperature for 30 minutes, then continue with the recipe. It may still require a little additional cooking time due to the chilled ingredients.

Air Fryer Frittata for Meal Prep

It is delicious and convenient for a meal prep. You can cook this breakfast casserole in air fryer, cool and cut into individual slices. Then refrigerate in a large airtight container or individual containers for grab-and-go breakfast.

To reheat, pop a slice back in the air fryer for 5 minutes at 350 degrees F. Alternatively, use a microwave for 2-3 minutes.

We love it cold or hot, but I personally prefer it cold. It’s delicious either way!

Air fryer frittata slices stacked on top of each other.

Can I Freeze It?

Yes. Allow the egg casserole to cool completely, then transfer to an airtight container and freeze for up to 3 months.

For individual slices, I recommend wrapping them individually with parchment paper to avoid sticking. Allow it to thaw on the counter for 2-3 hours OR in the fridge overnight.

Serving Reccomendations

I love air fryer frittata slices both hot and cold. If we are serving it for breakfast, then we enjoy it as is.

For lunch or dinner, I like to serve it with store-bought salsa and a side of quick cucumber and tomato salad and whole grain toast.

FAQs

Can I use an air fryer accessory pan for the breakfast frittata?

Yes, though I haven’t tried as I find the parchment paper is so easy to fit into your exact size of machine. If you do, adjust the cooking time as needed. Test middle with a toothpick to check readiness.

Could I make this casserole in small ramekins?

I prefer to use muffin liners to make bite sized versions of this casserole. However, I imagine that small heat proof ramekins (glass or porcelain) would also work adjust the time accordingly. I recommend testing the middle with a toothpick at 8-10 minutes.

Can I line the air fryer basket with foil vs. parchment paper?

I don’t recommend it, as the egg mixture is more likely to stick to foil and it can leach chemicals into your food.

More Healthy Air Fryer Recipes

 

I hope you enjoy this air fryer breakfast casserole and check out more of our healthy air fryer recipes! You may also love browsing through more healthy egg recipes.

Air fryer breakfast casserole with mushrooms, spinach and peppers sliced on parchment paper.
air fryer breakfast casserole recipe

Air Fryer Breakfast Casserole (Frittata)

Air Fryer Breakfast Casserole is quick and easy frittata with veggies, cheese and optional sausage or hashbrowns. Meal prep for breakfast or serve during the holidays.
5 from 2 votes
Servings 4 servings
Calories 234
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients 
 

  • 8 large eggs
  • 1/2 cup milk any (I use whole milk)
  • 10 small brown mushrooms thinly sliced
  • 1 large red bell pepper thinly sliced
  • 1/3 cup red onion thinly sliced
  • 2 handfuls baby spinach or kale
  • 1/2 cup Parmesan cheese shredded
  • 1/2 tsp salt divided
  • Ground black pepper to taste

Instructions 

  • Preheat air fryer at 400 degrees F for 5 minutes. Line basket of air fryer with parchment paper making sure to position it evenly in the center, so there is enough room to hold egg mixture on all sides. Trim off sticking out corners.
  • Add mushrooms, bell pepper, red onion, 1/4 tsp salt and pepper. Air fry for 15 minutes, shaking and stirring once.
  • In the meanwhile, in a medium bowl add eggs, milk, 1/4 tsp salt, pepper and whisk well.
  • Remove basket from the air fryer, add spinach and stir with small spatula until a bit wilted and distributed evenly. Sprinkle with Parmesan cheese and carefully pour egg mixture on top. Bake at 300 degrees F for 20-30 minutes or until toothpick inserted in the middle comes out clean.
  • Cut into 8 slices with a serrated knife and enjoy hot or cold.

Video

Notes

  • Store: Refrigerate in an airtight container for up to 5 days. Reheat in an air fryer at 350 degrees F for 5 minutes or in a microwave for a few minutes.
  • Freeze: Freeze for up to 3 months. Thaw on a counter for 2-3 hours or in the fridge overnight.
  • What size is your air fryer? I am using large 5.8 quart Cosori air fryer.
  • Hash browns: Add frozen and thawed hash brown potatoes. You could also use fresh potatoes like I did for this hashbrown breakfast casserole.
  • Meat: Add chopped fresh or crumbled bacon, sliced deli ham or crumbled sausage together with vegetables to pre-cook. Bacon or sausage doesn’t have to be pre-cooked as it will cook in the 20 minutes of cooking time.
  • Other vegetables: There are tons of vegetables that you can use within this air fryer breakfast casserole. These include broccoli florets, asparagus, zucchini, shredded carrot, olives, sun-dried tomatoes, etc. Try green beans like I use in vegetable frittata!

Nutrition

Serving: 2slices | Calories: 234kcal | Carbohydrates: 9g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 381mg | Sodium: 692mg | Fiber: 2g | Sugar: 4g
Course: Breakfast
Cuisine: American Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

    1. 5 stars
      This looks delicious!! Thank you for the video, it helped just watching the steps. Going to make this soon. ☺️

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