Air Fryer Broccoli Cheese Egg Breakfast
Crispy hash brown nests filled with smoked cheddar, broccoli, and scallions, then cracked with an egg and air-fried until just set. A fun, individual breakfast that keeps the broccoli-and-egg identity but changes the structure to nests.
Crispy hash brown nests filled with smoked cheddar, broccoli, and scallions, then cracked with an egg and air-fried until just set. A fun, individual breakfast that keeps the broccoli-and-egg identity but changes the structure to nests.
Ingredients
9 ingredients- Fat
- 18g
- Carbs
- 24g
- Protein
- 16g
Whole recipe (4 servings): 1280 kcal
- 2 medium russet potatoes (about 1 lb), peeled and coarsely grated
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup small broccoli florets, chopped into 1/2-inch pieces
- 2 scallions, thinly sliced, divided
- 1/2 cup shredded smoked cheddar cheese, divided
- 4 large eggs
- Optional: hot sauce or ketchup for serving
Method
9 steps- Preheat air fryer to 400°F (200°C) for 5 minutes.
- Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. In a bowl, toss potatoes with salt, pepper, and olive oil.
- Divide potatoes among 4 air fryer-safe ramekins or silicone molds (about 4 inches wide). Press firmly into the bottom and up the sides to form a nest. If your air fryer basket is small, work in batches.
- Air fry the potato nests at 400°F for 10 minutes, until the edges are golden and the base is crisp. Carefully remove nests from the air fryer.
- While nests cook, steam or microwave broccoli florets until just tender, about 2 minutes. Drain well.
- In a small bowl, combine broccoli, half the scallions, and half the smoked cheddar.
- Divide the broccoli mixture among the potato nests. Make a small well in the center of each nest and crack one egg into each well. Season eggs lightly with salt and pepper.
- Return nests to the air fryer and cook at 350°F (175°C) for 8–10 minutes, until egg whites are fully set and yolks are cooked to your liking. For fully set yolks, cook 12 minutes. For runny yolks, check at 8 minutes. Egg whites should be opaque and firm, and yolks should reach 160°F for safe consumption.
- Carefully remove nests from the air fryer. Sprinkle with remaining smoked cheddar and scallions. Let cool 2 minutes before serving. Serve with hot sauce or ketchup if desired.
Recipe notes
Helpful tips
- Grate potatoes on the large holes of a box grater for the best texture.
- Squeeze potatoes dry thoroughly to ensure a crispy base.
- If you don't have ramekins, shape nests directly in the air fryer basket, but they may spread; use parchment if needed.
- For a runnier yolk, reduce final cook time to 7–8 minutes, but ensure whites are fully set.
Equipment
- Air fryer
- Box grater
- Clean kitchen towel
- 4 air fryer-safe ramekins or silicone molds (about 4 inches wide)
- Mixing bowls
- Steamer or microwave-safe bowl
Storage
Best enjoyed fresh. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in the air fryer at 350°F for 3–4 minutes, until warmed through.
Additional tips
- Use oven mitts when handling hot ramekins. Ensure eggs are cooked to a safe internal temperature of 160°F. Air fryer models vary; adjust timing as needed.
Recipe inspiration
Inspired by Simple Recipes Kitchen
Estimated nutrition
Per serving: 320 calories
Fat: 18 g · Carbs: 24 g · Protein: 16 g
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