Prep your air fryer: Preheat to 300°F (150°C) for 3–5 minutes. A gentle temperature keeps the bites tender and prevents puffing too high.

Lightly cook the veggies: If using watery vegetables like mushrooms, spinach, or zucchini, sauté them for 2–3 minutes in a dry pan to remove moisture. Pat dry. This helps avoid soggy egg bites.

Whisk the base: In a bowl, whisk 6 eggs, 1/3–1/2 cup milk or cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of garlic or onion powder if using. Whisk until smooth but not frothy.

Add mix-ins: Stir in 1/2 cup shredded cheese, 3/4 cup chopped veggies, and any cooked meat. Fold gently so the add-ins are evenly dispersed.

Grease the mold: Lightly spray or brush your silicone mold or muffin cups with oil. Set on the air fryer basket or tray before filling to avoid spills.

Fill the cups: Pour the egg mixture into each cavity, about 3/4 full. Leave a little headroom so they can rise without overflowing.

Cover loosely (optional but helpful): Place a small piece of foil loosely over the mold to reduce browning and keep the tops tender. Don’t crimp tightly; air still needs to circulate.

Air fry: Cook at 300°F (150°C) for 12–16 minutes. Start checking at 12 minutes. The centers should be set with a slight jiggle, not liquid.

Rest and release: Let the bites sit in the mold for 3–5 minutes to firm up. Run a small silicone spatula or butter knife around the edges, then pop them out.

Finish and serve: Sprinkle with fresh herbs, extra cheese, or hot sauce. Serve warm with toast, fruit, or a simple salad.