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Why can I prevent my egg muffins from deflating?

Egg muffins rise while cooking but then may deflate if there is not enough structure to hold the puffed egg muffins in your recipe. You can add some flour to the muffins to prevent them from deflating. Additionally regardless of the recipe, you should wait for egg muffins to cool down before removing them from the muffin pan.

Why are my egg muffins soggy?

The vegetables in the recipe may cause egg muffins to go soggy. You can add some flour to the egg mix to prevent sogginess.

How can I prevent my egg muffins from sticking?

Grease the muffin pan or use parchment paper or cupcake liners to prevent sticking.

#Air Fryer

Egg Muffins with Three Different Flavors Air Fryer Recipe

Category:Breakfast
Cuisine:American
Serving:12 muffins
Cook Time:12 minutes
Prep Time:10 minutes
Author:Emine Aslan
Calories: 180
Here is a very healthy and tasty breakfast recipe with three different flavors to suit everyone’s palate on the table!

Tags: Air fryer egg muffins

Egg Muffins with Three Different Flavors Air Fryer Recipe

Egg muffins are low carb, low-cal and high protein food with high nutritional value and filling characteristic. They are perfect grab-and-go breakfast for hectic mornings as well as a delicious side for lunch. You can also have egg muffins as a healthy snack to satisfy food cravings.

The egg muffins recipe below has three different fillings to suit everyone’s palate at breakfast. It is a very easy and healthy egg muffin recipe to be made in the air fryer. Try and enjoy!

Ingredients

  • Egg base:
  • Olive oil spray

  • 12 large eggs

  • Salt and black pepper to taste

  • Fillings:
  • Chicken and mushroom:
  • ½ cup shredded leftover rotisserie chicken

  • 1/3 cup chopped mushrooms, cooked

  • ½ teaspoon garlic powder

  • 1/3 cup chopped chives

  • ½ cup grated Parmesan cheese

  • Cream cheese jalapeño:
  • 2 jalapeño peppers, deseeded and chopped

  • 4 ounces cream cheese (at room temperature)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ cup grated cheddar cheese

  • Italian tomato and kale:
  • ½ cup chopped tomatoes

  • ½ cup chopped baby kale

  • ¾ teaspoon Italian seasoning

  • ½ teaspoon garlic powder

  • ½ cup grated plant-based cheese

Directions

  1. Preheat the air fryer by setting the temperature to 325°F and timer to 3 minutes. Once you press the “Start/Pause” button, it will start warming up.

  2. Lightly grease the muffin tray with olive oil spray.

  3. Crack eggs into a bowl, add salt and black pepper and whisk them very well.

  4. Divide the whisked eggs into 3 bowls.

  5. Add each filling to a separate bowl with eggs and whisk them well.

  6. Fill the muffin tray holes about two-thirds with the egg mixtures.

  7. Open the air fryer, place the muffin tray in and close it.

  8. Adjust the timer to 12 minutes and press the “Start/Pause” button to start baking.

  9. Cook the egg muffins until set at the center.

  10. Open the air fryer and remove the muffin tray.

  11. Let the egg muffins cool down in the muffin tray for 5 to 10 minutes.

  12. Remove the muffins from the tray and serve them warm.

  13. Enjoy!

Nutrition Facts

Serving Size 1 muffin
Amount/​Serving
% Daily Value
Calories per serving
180
Carbs
2.5 grams
1
Fat
13.1 grams
19
Protein
12.3 grams
25
Sodium
306.2 milligrams
15.3
Extras
  • RECIPE NOTES FOR EGG MUFFINS:

    You should store leftover egg muffins in the refrigerator. They will stay fresh for up to 5 days in the fridge.

    You can also freeze them if you are not to consume them soon. You can reheat refrigerated or freezed egg muffins in the microwave, air fryer or kitchen oven. By the way, freezed egg muffins are a lifesaver when a fast, filling breakfast or snack is needed.