Ingredients
🛒 Ingredients You’ll Need
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- 8 large eggs
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- 1 cup cottage cheese
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- 1 cup shredded cheddar cheese
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- 1/2 cup diced bell peppers
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- 1/3 cup sliced green onions
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- 1/2 cup cooked turkey sausage, chopped ham, or cooked bacon
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- 1/4 teaspoon garlic powder
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- 1/4 teaspoon onion powder
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- 1/2 teaspoon salt, or to taste
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- 1/4 teaspoon black pepper
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- Nonstick spray or lightly greased silicone muffin cups
Optional add-ins
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- Chopped spinach, cooked and squeezed dry
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- Diced mushrooms, cooked first
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- Chopped broccoli
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- Feta
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- Mozzarella
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- Jalapeños
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- Chopped parsley or chives
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Instructions
Preheat your air fryer to 300°F to 320°F, depending on how hot your model runs. Lightly grease silicone muffin cups or a small muffin mold that fits inside your air fryer basket.
💡 Tip: Silicone cups make these much easier to remove and help the egg muffins keep their shape. A light coating of oil around the edges also helps prevent sticking.
In a large bowl, crack in the eggs and whisk well. Add the cottage cheese, garlic powder, onion powder, salt, and black pepper, then whisk again until well combined.
💡 Tip: For a smoother texture, blend the eggs and cottage cheese together before adding the rest of the ingredients. This helps the cottage cheese disappear more evenly into the mixture.
Add the shredded cheddar, diced bell peppers, sliced green onions, and cooked chopped meat. Stir just until everything is evenly distributed.
💡 Tip: If you are using spinach or mushrooms, cook them first and remove excess moisture. Watery vegetables are one of the fastest ways to end up with soggy egg muffins.
Pour the mixture evenly into the prepared cups, filling each about three-quarters full.
💡 Tip: Do not fill them to the top. Eggs puff as they cook, and overfilled cups are much more likely to spill or cook unevenly.
Place the filled muffin cups in the air fryer basket in a single layer. Cook for 10 to 14 minutes, or until the centers are just set and the tops look lightly golden.
💡 Tip: Start checking around the 10-minute mark. Air fryers vary, and overcooked egg muffins lose that soft texture fast.
Once cooked, let the muffins sit for about 5 minutes before removing them from the cups.
💡 Tip: This short rest helps them firm up a little, which makes them easier to lift out without tearing or collapsing.
Enjoy them right away, or let them cool completely before storing them in the fridge or freezer.
💡 Tip: Do not seal them into a container while still warm. Trapped steam creates condensation, and condensation turns good meal prep into damp disappointment.