Air Fryer Egg Muffins
Why this recipe works
- Fast breakfast prep: The egg mixture comes together quickly, then cooks in the air fryer in small portions for an efficient morning option.
- Easy to portion: Cooking the eggs in a muffin tin creates individual servings that are simple to chill, freeze and reheat.
- Balanced flavour: Cherry tomatoes add gentle sweetness and freshness, while Cheddar brings savoury depth and a lightly cheesy finish.
Get the most out of this recipe
Make-ahead tips
- For breakfast prep: Cool the muffins completely before storing so condensation does not make them wet.
- Freezing: Freeze after cooking and cooling, then reheat straight from frozen until piping hot throughout.
- Reheating: Use the air fryer at 160°C (320°F) to warm them through while helping the edges stay lightly firm.
Texture tips
- Keep the centre tender: Remove the muffins once they are puffed and just set; overcooking can make the eggs rubbery.
- For a neater set: Let them rest briefly in the tin before lifting out, as the residual heat helps the structure settle.
Ingredient swaps
- Change the cheese: Mozzarella gives a milder, stretchier result, while Cheddar keeps the flavour sharper and more savoury.
- Swap the greens: Kale can replace baby spinach for a heartier texture, though it should be finely chopped so it cooks evenly.
Equipment you'll need
Ingredients
Instructions
- Preheat the air fryer to 170°C (340°F). Lightly oil a 6-hole muffin tin if needed, then check it fits comfortably in your air fryer basket.
- In a mixing bowl, whisk the eggs with the whole milk, fine sea salt and black pepper until smooth. Stir in the baby spinach, then halve the cherry tomatoes and add them in.
- Divide the mixture between the muffin holes, filling each about three-quarters full. Sprinkle the Cheddar cheese evenly over the top.
- Air fry for 10 to 12 minutes until puffed and just set in the centre; a knife inserted should come out clean. Rest in the tin for 2 minutes, then lift out and serve warm.
Recipe notes
Tips
- For even cooking, keep the muffin tin level in the basket and avoid overfilling, as the eggs will puff up.
- If the tops brown too quickly, reduce the temperature to 160°C (320°F) for the final few minutes.
- If serving to pregnant people, young children, older adults or anyone immunocompromised, make sure the egg muffins are cooked until fully set throughout.
Substitutions
- Replace Cheddar cheese with mozzarella for a milder, stretchier finish.
- Replace baby spinach with kale for a heartier texture.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container. Reheat in the air fryer at 160°C (320°F) for 3 to 5 minutes until piping hot; from frozen, reheat at 160°C (320°F) for 8 to 10 minutes.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Milk
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