Name: Air Fryer Greek Yogurt Egg Bake
Prep time: 10 min
Cook time: 39 min
Total time: 49 min
Yield: 4 servings
Ingredients: 5 pc Mushroom medium, sliced; 0.5 pc Onion medium, diced; 1 tsp Olive Oil for greasing and roasting; 0.5 tsp Salt divided, adjust to taste; 0.33 tsp Black Pepper ground, divided to taste; 8 pc Cherry Tomato halved; 4–5 pc Egg large; 200 g Greek Yogurt thick, 5–10% fat, unsweetened; 100 g Gouda Cheese coarsely grated; 0.5 tsp Dried Onion ground or granulated; 50 g Cheddar Cheese grated, for topping; 1 bunch Fresh Dill small bunch, finely chopped

1

Prepare the Vegetables

Lightly grease an air fryer-safe baking dish with the olive oil. Slice the mushrooms and dice the onion, then add them to the dish. Season with a portion of the salt and black pepper and toss to coat. Arrange the vegetables in an even layer so they roast rather than steam.

Use a heatproof dish that fits comfortably inside your air fryer basket, leaving enough room for hot air to circulate.

2

Roast the Vegetables

355°F15m

Place the dish in the air fryer and cook at 180°C (356°F) for 15 minutes. After approximately 7–8 minutes, add the halved cherry tomatoes and continue cooking until the mushrooms soften and the onions begin to turn golden.

Shake basket

Check the vegetables halfway through cooking. Air fryers vary, so add the tomatoes once the mushrooms and onions have started to soften.

3

Whisk the Eggs and Greek Yogurt

While the vegetables roast, crack the eggs into a large mixing bowl. Add the remaining salt and black pepper along with the dried onion. Whisk until the eggs are uniform, then add the thick Greek yogurt and mix until smooth and creamy, with no large lumps remaining.

4

Add the Gouda Cheese

Stir the grated Gouda into the egg and yogurt mixture until evenly distributed. Once the roasted vegetables are ready, carefully pour the mixture over them and gently spread it into an even layer.

Letting the roasted vegetables sit for a minute before adding the egg mixture helps excess steam escape and improves the final texture.

5

Air Fry Until the Eggs Set

340°F20m

Return the baking dish to the air fryer and cook at 170°C (338°F) for about 20 minutes, or until the egg mixture has risen and the center is almost completely set. Cooking time will depend on the depth of the dish and the number of eggs used.

Avoid opening the basket repeatedly. Before adding the topping, check the center with a knife or thermometer; the egg mixture should be set, with no runny liquid remaining.

6

Create a Golden Cheddar Crust

365°F4m

Sprinkle the grated cheddar evenly over the top. Increase the air fryer temperature to 185°C (365°F) and cook for another 3–4 minutes, until the cheese melts and develops a lightly golden, bubbly crust.

Watch the cheese closely during the final minutes because it can brown quickly at this temperature.

7

Rest, Garnish, and Serve

Carefully remove the dish from the air fryer and let the egg bake rest for 5 minutes so it can settle and become easier to slice. Finely chop the fresh dill and scatter it over the top. Serve warm for a protein-rich breakfast, brunch, or light meal.

For food safety, the center should reach 71°C (160°F). Use a food thermometer if available, especially when preparing the dish with five eggs or in a deeper baking dish.

Air Fryer Greek Yogurt Egg Bake

Instructions