Air Fryer Egg Muffins Recipe
These Air Fryer Egg Muffins are the busy mom’s BFF. Made with simple ingredients like eggs, veggies, and cheese, they cook up fast and keep well in the fridge. Perfect for quick breakfasts, meal prep, or even a lunchbox win. Plus, you can switch up the fillings however you like — picky eaters included.
Ingredients
- 6 large eggs
- Splash of milk any kind
- ½ cup chopped veggies bell peppers, spinach, onions, etc.
- ½ cup chicken or veggie crumbles cooked, optional
- ½ cup cheese shredded
- Salt & pepper to taste
- Nonstick spray or silicone muffin liners
Instructions
- Crack & whisk eggs in a bowl with a splash of milk. Add salt and pepper.
- Add veggies, meat (if using), and cheese into the egg mixture. Stir to combine.
- Spray muffin liners or cups with nonstick spray. Place into air fryer-safe tray or silicone mold.
- Pour mixture evenly into muffin cups — about ¾ full each.
- Air fry at 350°F for 10–12 minutes or until a toothpick comes out clean.
- Cool for a few minutes before eating. Store leftovers in the fridge or freezer.
Notes
- Want them extra fluffy? Add a tiny pinch of baking powder.
- Avoid sogginess by draining juicy veggies first (like tomatoes).
- Great with hot sauce, ketchup, or packed cold for school lunches.