Air fryer recipe · Breakfast
Fluffy Egg and Cheese Cups
Pillowy baked egg cups with melty cheese and a savoury, golden-domed top.
- 14 minTotal time
- 170°CAir fryer
- 2Serves
- Contains eggDiet
Nutrition per serving
- 315kcal
- 22.7 gprotein
- 2.6 gcarbs
- 23.3 gfat
- 0.0 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Eggs4
- Cheddar, grated1/2 cup
- Milk2 tbsp
- Spring onion2 tbsp
- Salt and pepperto taste
Method
Whisk the eggs
Beat the eggs with the milk, salt and pepper until just blended and a little frothy. The splash of milk loosens the mix and keeps the baked cups soft and tender instead of dense and rubbery.
Build the cups
Grease the silicone muffin cups well so the eggs release cleanly later. Share most of the cheese and the spring onion between them, then pour the egg mix over until each cup is about three-quarters full.
Top with cheese
Scatter the last of the cheese over each cup so it melts into a golden lid as they cook. Leave a small gap at the top, because the egg puffs up and could spill over a cup filled to the brim.
Air-fry until puffed
Cook at 170C for 12 min until the centres are just set and the tops are domed and golden. They are done when a gentle press feels firm, not wet. Let them settle a minute before easing them out.
