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Air Fryer Egg Muffins

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Mini frittatas loaded with eggs, cheese, vegetables, and your choice of protein, cooked in silicone molds in the air fryer. Ideal for Sunday meal prep — refrigerate for up to 5 days and reheat in minutes.

Ingredients

Scale
  • 6 large eggs
  • 3 tbsp milk or cream
  • 1/2 cup shredded cheddar or preferred cheese
  • 1/4 cup diced bell pepper
  • 2 tbsp diced onion
  • 2 strips cooked bacon, crumbled (or 2 oz diced ham or sausage)
  • 1 tbsp fresh chives or parsley
  • Salt and pepper to taste
  • Cooking spray

Instructions

  1. Whisk eggs, milk, salt, and pepper together in a large measuring cup or pitcher with a pour spout for easy pouring.
  2. Spray each silicone muffin cup generously with cooking spray. Distribute bell pepper, onion, and protein evenly among the cups, then sprinkle cheese over the fillings. Pour the egg mixture over the top, filling each cup about 3/4 full.
  3. Preheat air fryer to 350°F. Place filled silicone molds in the basket and air fry at 350°F for 10 to 12 minutes, until tops are set and no longer jiggle when nudged.
  4. Let cool in the molds for 3 to 5 minutes before removing. The muffins will deflate slightly as they cool — this is normal.

Notes

Do not overfill cups — stop at 3/4 full to prevent overflow as the eggs puff during cooking.

Pre-cook moist vegetables like peppers, onions, and spinach (squeeze spinach very dry) to prevent watery muffins.

Use only pre-cooked meat; raw sausage or bacon will not cook through in the 10–12 minute window.

350°F is the ideal temperature — higher heat causes eggs to puff dramatically and turn rubbery.

Storage: refrigerate in an airtight container up to 5 days. Reheat in the microwave for 60–90 seconds or in the air fryer at 325°F for 3 minutes. Freeze individually wrapped for up to 3 months.

Find it online: https://airfrycentral.com/air-fryer-egg-muffins-portable-protein-packed-breakfast/