Crispy Air-Fryer Breakfast Egg Muffins
Start your day right with crispy egg muffins packed with protein and veggies, made effortlessly in your air fryer.
These air-fryer breakfast egg muffins are the perfect solution for busy mornings. Packed with protein and vegetables, they’re not only nutritious but also incredibly easy to make.
Whether you need a quick breakfast on-the-go or a healthy option for brunch, these muffins are versatile and delicious. Customize them with your favorite ingredients for a meal that suits your taste and dietary needs.
Ingredients
- 6 large eggs
- 1/2 cup spinach, chopped
- 1/4 cup bell pepper, diced
- 1/4 cup onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup low-fat cheese, shredded
- Salt and pepper to taste
- 1 teaspoon olive oil (optional for greasing)
Method
- Preheat the air fryer to 180°C (360°F).
- In a mixing bowl, whisk together the eggs, salt, and pepper until well combined.
- Stir in the spinach, bell pepper, onion, cherry tomatoes, and cheese.
- Lightly grease muffin cups with olive oil and pour the egg mixture evenly into each cup.
- Air fry for 12-15 minutes or until the egg muffins are set and slightly golden.
- Let cool for a few minutes, then gently remove and serve warm.
Pro tips for maximum crisp
- For extra crispiness, air fry in a single layer and avoid overfilling muffin cups.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Try adding cooked bacon or sausage for a heartier version.
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