Easy Air Fryer Breakfast Egg Muffins
- Cook Time: 22 minutes
- Total Time: 22 minutes
- Diet: Low-carb, Gluten-free
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (dairy or unsweetened non-dairy)
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely diced bell peppers
- 1/4 cup chopped fresh spinach
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray or olive oil
Instructions
- Lightly grease six silicone muffin liners or a small air fryer-safe muffin tin with cooking spray. This ensures the eggs won’t stick and makes cleanup much easier later.
- In a medium mixing bowl, crack the eggs and add the milk, salt, and black pepper. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy.
- Place an even amount of diced bell peppers, chopped spinach, and shredded cheese into the bottom of each prepared muffin liner. This ensures every bite is filled with flavor.
- Carefully pour the egg mixture into each liner over the fillings. Fill them about 3/4 of the way full, as the eggs will puff up significantly while cooking in the air fryer.
- Place the liners into the air fryer basket. Set the air fryer to 300°F (150°C) and cook for 12 to 15 minutes. The muffins are done when the centers are set and no longer jiggly.
- Allow the muffins to sit in the air fryer for 2 minutes after cooking. Carefully remove them and let them cool for another few minutes before popping them out of the liners to serve.