Air-Fryer Cheddar Corn Egg Bites with Hot Honey

Café-style egg bites get a backyard twist in the air fryer, where sweet corn and sharp cheddar melt into a fluffy cottage-cheese base. A final drizzle of hot honey adds that signature sweet heat.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 290 cal
• 24g protein
• 12g carbs
• 16g fat

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Ingredients

• 8 large eggs
• 1 cup cottage cheese
• 1 cup fresh sweet corn kernels
• 3/4 cup shredded sharp cheddar cheese
• 2 sliced green onions
• 2 Tbsp hot honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• as needed cooking spray

Instructions

1. 1Preheat the air fryer to 300°F. Lightly spray a silicone egg-bite mold or small ramekins that fit your basket.
2. 2In a blender combine the eggs, cottage cheese, salt, pepper, and smoked paprika. Blend on high for 20–30 seconds until completely smooth and slightly frothy.
3. 3Stir the fresh sweet corn kernels, shredded cheddar, and sliced green onions into the blended egg mixture by hand so the mix-ins stay whole.
4. 4Pour the mixture evenly into the prepared molds, filling each three-quarters full to allow for rise.
5. 5Place the mold in the air-fryer basket and cook for 12–15 minutes until the egg bites are puffed, set in the center, and lightly golden on top.
6. 6Check doneness by gently pressing the center of one bite; it should spring back and not feel liquid.
7. 7Let the bites cool in the mold for 2 minutes, then carefully pop them out onto a plate.
8. 8Warm the hot honey for 10 seconds in the microwave so it becomes pourable.
9. 9Drizzle the hot honey over the warm egg bites just before serving so it soaks into the cheesy tops.
10. 10Store extras in the fridge up to 4 days and reheat 60–90 seconds in the air fryer or microwave for grab-and-go school mornings.