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Crispy Air Fryer Breakfast Egg Cups

These delightful egg cups are crispy on the outside and fluffy on the inside, making them a perfect and nutritious breakfast for busy mornings, customizable with various veggies and toppings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 egg cups
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
  • 1 cup diced vegetables (bell peppers, spinach, tomatoes, or mushrooms) Customize with your favorite vegetables.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray or olive oil (for greasing)

Method
 

Preparation
  1. Preheat your air fryer to 300°F (150°C) for about 5 minutes.
  2. In a large bowl, crack the eggs and whisk them until fully combined. Add salt and pepper, and mix well.
  3. Stir in the diced vegetables and shredded cheese until evenly distributed.
  4. Lightly coat the air fryer cups or muffin tins with cooking spray or a drizzle of olive oil to prevent sticking.
  5. Divide the egg mixture evenly into the cups, filling them about three-quarters full.
Cooking
  1. Place the cups in the air fryer and cook for about 10-12 minutes or until the eggs are set and begin to brown slightly on top.
  2. Allow them to cool for a minute before removing them from the cups. Serve warm, and enjoy your crispy breakfast!

Notes

Feel free to replace the veggies with whatever you have on hand. Great storage and reheating tips: store in an airtight container in the fridge for 3-4 days. Reheat in the microwave or air fryer at 300°F for 3-5 minutes.