Air Fryer Egg Muffins with Vegetables and Ham
Individual egg muffins with vegetables, cheese, and ham. Great for a quick breakfast and reheat well without losing their shape.
- Time
- 20 min
- Serving
- 410 kcal
- Ingredients
- ≈ $1.68
- Protein
- 29 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Bell peppers≈ $6.00 per kg 50 g
- 3 Spinach (frozen)pack 400 g ≈ $1.90 40 g
- 4 Hard cheesepack 200 g ≈ $2.70 30 g
- 5 Hampack 300 g ≈ $2.85 40 g
- 6 Milk 2.5%pack 930 ml ≈ $0.88 25 ml
- 7 Salt 1 g
- 8 Ground black pepper 1 g
- 9 Sunflower oil 3 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thaw the spinach3 and squeeze out the excess moisture well.
Dice the pepper and ham5 finely, and grate the cheese.
Beat the eggs1 with the milk6, salt, and pepper using a fork.
Mix the egg mixture with the pepper, spinach3, ham5, and cheese.
Grease silicone molds with oil and fill them two-thirds full with the mixture.
Cook in the air fryer at 170 °C for 12–14 minutes, until the muffins have risen and are firm in the center.
Let cool for 2 minutes in the molds and serve.
Tips
- Why it works
- Squeeze the spinach until almost dry: extra water makes the center watery and keeps the eggs from setting in 12–14 minutes.
- Substitutions
- Replace the ham with 40 g of boiled chicken, or leave it out and add another 30 g of cheese for a firmer texture.
- Common mistakes
- A common mistake is filling the molds higher than two thirds: the muffins rise a lot, the edges spread, and the center stays wet.
- Storing and reheating
- Keep in the fridge up to 3 days. Reheat for 1–2 minutes in the air fryer at 160 °C or briefly in the microwave.
- Serve with
- Serve for breakfast with toast and a fresh cucumber, or take 2–3 in a container to work.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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