Sausage Avocado Egg Bake
A savory air-fryer egg bake with spicy breakfast sausage, Mexican cheese, tomato and green chiles. Fresh avocado finishes this low-carb breakfast casserole with a cool, creamy contrast.
Equipment
- Cake Barrel, 7-inch
- Cooling rack
- Mixing bowl
- Whisk
Ingredients
- 5 large eggs
- 1½ tablespoons thickened cream
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup cooked spicy breakfast sausage crumbled
- ½ cup shredded Mexican cheese blend
- 1 large Roma tomato cored, seeded and diced
- 130 g canned diced green chiles drained
- 1 small avocado peeled, pitted and diced
- Olive oil cooking spray
Instructions
- Preheat the air fryer to 160°C (320°F) for 3 minutes.
- Lightly coat a 7-inch cake barrel with olive oil cooking spray.
- Crack the eggs into a mixing bowl.
- Add the thickened cream, cumin, salt and black pepper.
- Whisk until evenly combined.
- Stir in the cooked sausage, Mexican cheese, diced tomato and drained green chiles.
- Pour the egg mixture into the prepared cake barrel.
- Place the cake barrel in the air-fryer basket.
- Air-fry at 160°C (320°F) for 14 to 16 minutes.
- Check that the center has set and reached at least 71°C (160°F).
- Remove the cake barrel from the air fryer.
- Place it on a cooling rack and let the egg bake rest for 5 minutes.
- Carefully loosen the edges and remove it from the barrel.
- Cut into 4 equal portions.
- Top each serving with diced avocado.
- Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve this warm egg bake as a spicy breakfast, easy brunch or quick main course. Add salsa, fresh cilantro or a crisp green salad if you want extra color and freshness.Recipe Notes
The original recipe instructed adding canned green chiles with their liquid. Draining them first prevents the egg bake from becoming watery and helps the center set properly. The original recipe also mixed avocado into the eggs before cooking. This version uses fresh avocado as a topping because heat can make avocado soft, dull in color and slightly bitter. Adding it at the end gives the best flavor and texture.Dietary Information
This recipe can fit gluten-free, high-protein, keto, low-carb, low-sugar, nut-free and soy-free diets when suitable certified ingredients are used. Check the sausage, cheese blend and canned chiles carefully because their ingredients vary between brands. This recipe contains egg and cow’s milk, and it is not suitable for vegetarian, vegan, dairy-free, lactose-free or egg-free diets.Nutrition Information
The nutrition estimate includes one-quarter of the casserole and one-quarter of the avocado. The original recipe did not provide nutritional values. Sodium varies significantly according to the sausage, cheese and canned chiles used.Variations
Use mild or hot green chiles to control the heat. Replace the sausage with cooked chorizo, turkey sausage or leftover shredded chicken. For a vegetarian version, omit the sausage and add sautéed mushrooms or black beans, but update the dietary classifications accordingly.Storage
Store the egg bake and avocado separately. Refrigerate the cooked egg bake in a covered container for up to 3 days. Reheat individual portions in the air fryer at 160°C (320°F) for 3 to 4 minutes, then add fresh avocado before serving.Wine Advice
A slightly off-dry Riesling balances the cumin, green chiles and spicy sausage. Its acidity refreshes the palate while its gentle fruitiness softens the heat. Serve chilled at approximately 8–10°C.Nutrition values
Calories: 270 kcal | Carbohydrates: 7 g | Protein: 17 g | Fat: 21 g | Saturated Fat: 8 g | Sodium: 720 mg | Sugar: 2 g