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Air Fryer Egg Cups with Cheese

Whisked eggs with a splash of cream and shredded cheese baked in silicone cups in the air fryer for a fast, portable breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 cups
Course: Breakfast
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup milk or cream
  • 3/4 cup shredded cheese cheddar, mozzarella, or Swiss
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • diced ham, cooked bacon, chopped spinach, or peppers optional add-ins
  • oil spray

Equipment

  • Air fryer
  • Silicone muffin tray
  • Whisk

Method
 

  1. Whisk the eggs with the milk, salt, and pepper. Stir in most of the cheese and any add-ins.
  2. Spray a silicone muffin tray and fill each cup about 3/4 full. Top with the remaining cheese.
  3. Cook at 300°F for 10 to 14 minutes, until puffed and just set. They deflate slightly as they cool.
  4. Rest 3 minutes, then run a knife around each and lift out.

Notes

Low and slow, 300°F — high heat makes rubbery, cratered eggs.
Silicone cups release cleanly; paper liners stick.
Cook any watery add-ins (spinach, mushrooms) first and squeeze dry.