An easily prepared, warm appetizer loaded with delicious fillings in a crispy phyllo shell.


In a small bowl, whisk eggs with salt and pepper. Set aside.

To make 3 varieties of fillings, fill 30 baked phyllo shells with an equal sprinkling of mushrooms and blue cheese; bacon and Gruyère; sun-dried tomatoes and Kalamata olives. 

Place shells in air fryer basket or tray spacing them apart, in batches as necessary, and gently pour about 1 tsp of egg into each shell. Slide air fryer basket carefully into air fryer to prevent egg spillage. 

Air fry shells at 330°F (165°C) for 5 minutes or until eggs are lightly puffed.

Place on a platter, sprinkle with chives and serve.

Tip: To make your own phyllo shells, brush 3-4 layers of phyllo sheets with melted butter. Cut layered phyllo sheets with desired cookie cutter shape and fit into a 12-cavity mini muffin pan. Air fry at 300°F -330°F for 2-3 minutes or until shells are light golden and crisp.

Tip: To bake filled egg bites in a conventional oven instead of air fryer, place cups on a baking sheet and fill shells as directed. Bake in a preheated oven at 350°F (180°C) for about 8 minutes or until filling is lightly puffed.

Tip: You can change up the fillings with your own creative combinations of ingredients or whatever you have on hand!

Brought to you by: Egg Farmers of Ontario