Air fryer recipe · Breakfast
Air-Fryer Masala Egg Muffins
Fluffy individual egg muffins packed with veggies for a grab-and-go breakfast.
- 20 minTotal time
- 170°CAir fryer
- 4Serves
- Contains eggDiet
Nutrition per serving
- 120kcal
- 9.0 gprotein
- 3.0 gcarbs
- 8.1 gfat
- 0.7 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Eggs4
- Onion, capsicum, tomato1/2 cup
- Grated cheese1/4 cup
- Black pepper & salt1/2 tsp
- Coriander leaves2 tbsp
Method
Beat the eggs
Whisk the eggs with salt and pepper until light and a little frothy. Beating some air in gives the muffins a softer, fluffier set, so keep whisking until the yolks and whites are fully blended.
Add the mix-ins
Stir in the finely chopped onion, capsicum, tomato, coriander and most of the cheese. Chop the vegetables small so they cook through in the short time and do not leave a wet, undercooked patch in the middle.
Fill the cups
Pour the mixture into greased silicone muffin cups, filling each only two-thirds full. The eggs puff as they cook, so leaving that headroom stops them rising over the top and spilling in the basket.
Top with cheese
Scatter the reserved cheese over each cup for a golden, savoury top. Set the filled cups carefully into the basket, level and not touching, so they cook evenly and do not tip and spill.
Air-fry until set
Air-fry at 170C for 12 min until the centres are puffed and set with no wet egg on top. Let them cool for a minute so they firm up, then run a knife round the edge and lift them out.
