Air fryer recipe · Breakfast
Loaded Egg Muffins
Savoury egg muffins packed with vegetables and cheese that hold their shape straight from the cup. Make a batch and reheat them through the week.
- 15 minTotal time
- 170°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 135kcal
- 10.3 gprotein
- 2.5 gcarbs
- 9.3 gfat
- 0.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- egg6
- spinach1 cup chopped
- cheese1/2 cup grated
- onion1/3 cup diced
- salt1/2 tsp
- black pepper1/4 tsp
Method
Whisk
Beat the eggs with the salt and pepper until the mix turns pale and a little frothy. A good whisk beats in tiny air bubbles, which is what makes the muffins rise light instead of turning dense and rubbery.
Mix
Stir the chopped spinach, onion and cheese right through the egg. Give it one more gentle mix just before you pour, so the bits stay spread out and every muffin gets a fair share instead of settling at the bottom.
Portion
Oil six silicone muffin cups and divide the mix between them, filling each about three-quarters full. Leaving that gap gives the egg room to puff up and dome over the rim instead of spilling as it cooks.
Arrange
Space the cups out in the basket so hot air can move all the way around each one. Muffins packed tight cook unevenly, with pale, damp sides, so a small gap between cups gives you an even, gentle set.
Air fry
Air fry at 170°C for 13 min until the muffins are risen and spring back when pressed, with no runny centre. That gentle bounce and dry top tell you the egg is fully set right through and safe to eat.
