Go Back

Quick & Easy Air Fryer Egg Muffins

These fluffy and customizable egg muffins are perfect for a quick breakfast, made effortlessly in an air fryer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Muffin base
  • 6 large large eggs
  • 1/2 cup milk
  • 1 cup diced vegetables (like bell peppers, spinach, or onions) Use your favorite vegetables.
  • 1/2 cup cheese (cheddar, mozzarella, or your choice) Experiment with different cheeses.
  • Salt and pepper, to taste
  • Optional herbs and spices (such as garlic powder or dried parsley) Add flavor to your muffins.

Method
 

Preparation
  1. Start by washing and chopping your chosen vegetables into small pieces.
  2. In a large mixing bowl, whisk together the eggs and milk. Season with salt and pepper to taste.
  3. Stir in your diced vegetables and cheese into the egg mixture until evenly combined.
  4. Lightly grease your silicone muffin cups or a muffin tin to ensure easy removal after cooking.
  5. Pour the egg mixture into each muffin cup, filling them about 3/4 full to allow room for rising.
  6. Preheat your air fryer to 300°F (150°C).
  7. Place the muffin mold in the air fryer basket and cook for 15-18 minutes or until the muffins have set and lightly browned on top.
  8. Allow the muffins to cool slightly before removing them from the mold. Serve warmed and enjoy!

Notes

These muffins can be customized with various veggies and cheeses. Store in an airtight container in the fridge for up to 5 days or freeze for 2-3 months. Reheat in the air fryer or microwave before serving.