Air Fryer Egg Muffins
Ready in about 22 minutes.
Updated 7 September 2026
Crustless egg muffins packed with veg and cheese, a protein-rich make-ahead breakfast. The air fryer bakes them into neat, fluffy rounds that reheat brilliantly through the week.
Ingredients
- 6 large eggs
- 3 tbsp milk
- 60 g spinach, chopped
- 40 g cheddar, grated
- 4 cherry tomatoes, diced
- 2 tbsp chopped chives
- Salt and pepper
- Oil for greasing
Method
- 1Preheat the air fryer to 175°C/350°F.
- 2Whisk the eggs, milk, salt and pepper together.
- 3Grease a silicone muffin tray and add the spinach, tomatoes and cheese.
- 4Pour in the egg and top with chives.
- 5Cook for 11-13 minutes until set and risen.
- 6Confirm they reach 71°C/160°F, then cool briefly and unmould.
Tips for the best results
- Use silicone moulds for easy release.
- Swap in any veg you have; just keep it finely chopped.
Frequently Asked Questions
What temperature and time for air fryer egg muffins?+
Cook at 175°C / 350°F for 11-13 min.