Air fryer recipe · Breakfast
Spinach & Feta Egg Muffins
Fluffy little baked-egg cups loaded with greens and salty crumbled feta.
- 18 minTotal time
- 175°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 125kcal
- 9.4 gprotein
- 2.1 gcarbs
- 8.7 gfat
- 0.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Eggs5
- Chopped spinach1 cup
- Crumbled feta1/2 cup
- Milk3 tbsp
- Black pepper1/2 tsp
Method
Whisk the base
Crack the eggs into a jug and whisk with the milk, a pinch of salt and black pepper until smooth and a little frothy. The splash of milk keeps the muffins tender rather than firm and rubbery.
Add the fillings
Stir the chopped spinach and most of the crumbled feta into the egg. Keep a little feta back to scatter on top, so it browns into golden, salty flecks as the muffins cook.
Fill the cups
Grease the silicone muffin cups well and pour the mixture in, leaving a small gap at the rim for rising. Top each with the reserved feta just before they go into the basket.
Air-fry the muffins
Set the filled cups in the basket and cook at 175°C for 12 min until the centres are set and the tops lightly golden. Let them cool for two minutes before lifting them out so they keep their shape.
