Air Fryer Egg Muffins with Vegetables

Name: Air Fryer Egg Muffins with Vegetables
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8 servings
Ingredients: 8 piece eggs (medium); 100 ml milk; 1 piece red pepper; 100 g button mushrooms; 1 piece spring onion; 1 tsp salt; pepper to taste; 60 g grated hard cheese; 1 tsp butter or margarine for the moulds

A German breakfast recipe that people all over the country like to bake ahead for the whole week: beaten eggs with red pepper, mushrooms and spring onion, baked in moulds and topped with grated cheese. The little cakes rise in the hot airflow, stay moist inside and taste good warm or cold. Unlike the egg muffins with ham, these stay entirely vegetarian and take their flavour from the vegetables.

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Cook time

33 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

130 kcal

Calories

9 g

Protein

9 g

Fat

2 g

Carbs

Ingredients

For 8 servings

Estimated cost~€4.95 · ~€0.60/serving

Instructions

1
Trim the red pepper and cut it into small cubes, slice the mushrooms thinly and cut the spring onion into fine rings.
2
Beat the eggs with the milk, the salt and the pepper and stir in the prepared vegetables.
3
Brush paper cases thinly with butter or margarine and set them inside firm silicone moulds. This is the crucial step: paper cases on their own are blown over by the airflow, and the liquid egg mixture runs into the basket.
4
Fill in the egg mixture, but only two thirds full, because it rises as it bakes.
5
Preheat the air fryer to 160 °C. The moulds cap the airflow, so what is saved here is not baking time but above all the long preheating of a big oven.
6
Stand the moulds in the basket in a single layer with space between them and do not stack anything; bake larger quantities in two batches. Bake at 160 °C until the egg mixture has set.
7
Scatter over the grated hard cheese and finish baking at 160 °C until it has melted and lightly browned. Nothing is turned, because the egg mixture sits in the moulds and would run out.
8
Leave the muffins to cool briefly and then loosen them out of the moulds.