Air fryer recipe · Breakfast
Egg Muffin Cups
Little baked egg cups packed with cheese and vegetables.
- 13 minTotal time
- 170°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 125kcal
- 9.5 gprotein
- 4.7 gcarbs
- 7.7 gfat
- 1.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- egg6
- cheese50 g
- spinach1 cup
- onion1
- bell pepper1
Method
Whisk the eggs
Beat the eggs in a bowl with a pinch of salt until they are smooth and one even colour. Whisking a little air in makes the cups set lighter and softer, so they do not turn dense and rubbery as they cook.
Add the fillings
Stir in the chopped spinach, onion, bell pepper and grated cheese until they are spread evenly through the egg. Chop the vegetables small and mix well, so each cup gets its share and they cook through in the same time as the egg.
Pour into molds
Grease six silicone muffin molds well, then pour in the egg mix until each is about three quarters full. Leaving a little space at the top gives the cups room to rise, and the greasing lets them slip out cleanly once set.
Air fry
Set the molds in the basket and air-fry at 170°C for 13 min until the eggs are fully set and a pick pushed into the centre comes out clean. Space the molds apart so the hot air reaches every side and they cook evenly.
