Egg Muffins with Veggies

If you’re always rushing in the mornings but still want a wholesome start to your day, these Air Fryer Egg Muffins with Veggies will be your new go-to breakfast. Packed with protein, customizable with your favorite add-ins, and perfectly portioned, these muffins are ideal for busy mornings or meal prepping ahead of time.

Forget greasy pans or waiting for the oven to preheat — the air fryer makes these muffins fluffy on the inside and golden on the outside in just 15 minutes. They’re delicious enough to serve for brunch yet practical enough to store for the week.

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High-Protein & Low-Carb – Perfect for keto, paleo, or clean eating.

Customizable – Add your favorite veggies, meats, or cheeses.

Meal-Prep Friendly – Store and reheat for quick weekday breakfasts.

Kid-Friendly – Easy to eat and fun to customize for picky eaters.

Quick & Easy – Ready in 20 minutes from start to finish.

Air Fryer Egg Muffins with Veggies

Recipe by AnuCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

120

kcal

Fluffy egg muffins filled with colorful veggies and cheese, cooked to perfection in the air fryer for a healthy, grab-and-go breakfast.

Ingredients

• 6 large eggs

• 1/4 cup milk (or dairy-free alternative)

• 1/2 cup shredded cheddar cheese (or mozzarella)

• 1/2 cup diced bell peppers (red, yellow, green mix for color)

• 1/4 cup baby spinach, chopped

• 1/4 cup diced onion

• 1/4 tsp garlic powder

• 1/4 tsp salt

• 1/8 tsp black pepper

• Optional add-ins: cooked bacon, ham, mushrooms, jalapeños

Directions

• Prep the Muffin Cups
  Place silicone muffin cups in the air fryer basket. Lightly spray with cooking spray if needed.
• Mix the Egg Base
  In a medium bowl, whisk together eggs, milk, salt, pepper, and garlic powder until smooth.
• Add Veggies & Cheese
  Evenly distribute bell peppers, spinach, onions, and cheese into the muffin cups. Pour the egg mixture over the veggies, filling each cup about 3/4 full.
• Air Fry
  Preheat the air fryer to 330°F (165°C). Cook for 12–15 minutes, or until egg muffins are set and slightly golden on top.
• Serve or Store
  Serve immediately with fresh avocado slices or toast. For meal prep, let cool completely, then refrigerate in an airtight container for up to 4 days.

Notes

• Meal Prep Tip: These muffins reheat beautifully in the air fryer at 300°F for 3 minutes.
  Freezer Friendly: Wrap individually in plastic wrap and freeze. Defrost in fridge overnight, then reheat.
  Dairy-Free Option: Swap cheese for dairy-free shreds or skip altogether.
  Add Protein: Mix in diced cooked turkey sausage or chicken for extra protein.

These Air Fryer Egg Muffins with Veggies are the perfect balance of healthy, tasty, and practical. They’re customizable, portable, and exactly what you need to simplify your mornings.

🥗 Healthy Hack: Invest in a set of air fryer-safe silicone muffin cups to make cleanup effortless and guarantee the perfect muffin shape every time. 👉 Walfos Muffin Pan Set – 12 Cups Regular Silicone Cupcake Pan