Ingredients
4 large eggs
1/4 cup milk (or unsweetened almond milk)
1/3 cup asparagus, finely chopped
1/4 cup spinach, chopped
1/4 cup cherry tomatoes, diced
1/4 cup bell peppers, diced
1/4 cup shredded mozzarella or feta cheese
1 tbsp green onions, sliced
1/4 tsp garlic powder
Salt & pepper, to taste
Cooking spray or oil
Instructions
Preheat air fryer to 300°F (150°C).
Lightly grease silicone muffin cups or a small air fryer-safe muffin tray.
In a bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
Stir in chopped vegetables, cheese, and green onions.
Pour mixture evenly into muffin cups (about 3/4 full).
Place cups in the air fryer basket.
Cook for 10–12 minutes, or until the centers are set and slightly golden.
Let cool for 2–3 minutes before removing. Serve warm or store for later.
Notes
Cooking Tips
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Use silicone molds: They prevent sticking and make removal super easy.
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Don’t overfill: Eggs will puff up as they cook.
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Chop veggies small: Ensures even cooking and better texture.
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Check early: Air fryers vary—start checking at 9 minutes.
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Cool slightly before removing: Helps them hold their shape.
Variations
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Protein Boost: Add diced ham, cooked bacon, or shredded chicken.
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Dairy-Free: Skip cheese or use plant-based alternatives.
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Herb-Loaded: Add fresh dill, parsley, or basil for extra spring flavor.
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Low-Carb/Keto: Keep as-is or add more cheese and leafy greens.
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Spicy Kick: Add red pepper flakes or diced jalapeños.
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Mediterranean Style: Swap veggies for zucchini, olives, and feta.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1g
- Fat: 6g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g