Air Fryer Breakfast Egg Muffins with Spinach and Cheese
These delicious Air Fryer Breakfast Egg Muffins are packed with spinach and cheese, making for a nutritious and convenient breakfast option. Perfect for meal prep or a quick morning bite!
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Ingredients
Yields 12 muffins
- (6) large eggs
- (1 cup) fresh spinach, chopped
- (1/2 cups) shredded cheese (cheddar or mozzarella)
- (1/4 cups) milk
- (1/4 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) garlic powder
- (1/4 teaspoons) onion powder
- (1/4 cups) diced bell pepper (optional)
- (1/4 cups) diced onion (optional)
Instructions
- 1
In a large mixing bowl, whisk together 6 large eggs and 1/4 cup milk until well combined.
- 2
Add 1 cup chopped fresh spinach, 1/2 cup shredded cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder to the egg mixture. Stir until all ingredients are evenly distributed.
- 3
If using, fold in 1/4 cup diced bell pepper and 1/4 cup diced onion into the mixture.
- 4
Preheat the air fryer to 320°F (160 °C) for about 5 minutes.
- 5
Lightly grease a muffin tin that fits in your air fryer with cooking spray or oil.
- 6
Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- 7
Place the muffin tin in the air fryer and cook at 320°F (160 °C) for 12-15 minutes, or until the egg muffins are set and lightly golden on top.
- 8
Once cooked, allow the muffins to cool for a few minutes before gently removing them from the muffin tin.
- 9
Serve warm or store in an airtight container in the refrigerator for up to 5 days.
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