Air Fryer Egg Muffins make a tasty low-carb breakfast that can be easily jazzed up with Tex-Mex flavors including taco-seasoned ground protein, pepper jack cheese, peppers, and onions.
Preparing eggs in an air fryer initially seemed counterintuitive to me. I’ve become so accustomed to babying eggs on the stovetop that a hands-off approach seemed too good to be true. Turns out, preparing eggs in the air fryer is a great - and hands-off - way to cook eggs.
It took a little experimentation to get these right, but these Tex-Mex Air Fryer Egg Muffins are perfect - light, “fluffy” and packed with flavor. This recipe makes six large Egg Muffins, so you can serve several people or have leftovers available to reheat for breakfast throughout the week.
Because these Egg Muffins bring the Tex-Mex flavor, I like to serve them with complimentary condiments like Pico de Gallo, Roasted Salsa, or Guacamole.
I like to refer to the resulting dish as Egg Muffins because, well, just look at ‘em! But I’ve also seen them called Air Fryer Egg Cups or Air Fryer Egg Bites. Call ‘em what you like, I hope you’ll give them a whirl!
Jump to:
Ingredients
- large eggs
- 2% milk
- turkey sausage (I used taco flavored)
- yellow onion, finely diced
- poblano or green bell pepper, finely diced
- pepper jack cheese, shredded
- cooking spray
- salsa and/or hot sauce (optional, garnish)
See recipe card for quantities.
Instructions
Cook turkey sausage for 4 minutes in a pan over medium heat, using a wooden spoon to break the sausage into smaller pieces.
Add diced onion and pepper and continue cooking for another 4 minutes, stirring frequently.
Remove from heat and let cool.
Add eggs and milk to a bowl and whisk vigorously to combine.
Spray each ramekin with cooking spray, making sure to spray the sides and top lip.
Divide egg and milk mixture evenly between 6 ramekins.
Divide turkey sausage mixture evenly between 6 ramekins (around 2 large spoonfuls per ramekin).
Add a generous pinch of shredded cheese to the top of each ramekin.
Air fry at 325 degrees Fahrenheit for 19-20 minutes. (If your air fryer requires preheating, do this first).
Remove the egg muffins from the air fryer and let cool for 2-3 minutes before serving. Serve in the ramekins or tip onto a plate.
Garnish with salsa or hot sauce, if desired.
Hint: You can customize what you’d like to include in these egg cups to suit your tastes; the key here is to include milk so that your Egg Cups puff up and get “fluffy” so they resemble egg muffins. If you don’t include milk you’ll wind up with sad, dense egg pucks.
Substitutions
- Use a half pound of ground turkey and 2 tablespoons of taco seasoning if you can’t find pre-seasoned ground turkey meat.
- Use alternate proteins like ground chicken, ground beef, or ground pork. If you use ground beef or pork, make sure to strain off the excess grease very well. I recommend letting it strain on paper towels.
- Make it vegetarian by using a meat substitute or leaving the meat out and increasing the amount of vegetables included. Add a tablespoon or two of taco seasoning to the veggies as they cook.
- Pepper jack cheese melts nicely (and fits the Tex-Mex flavor profile!), but so do a number of cheddar cheeses, Monterey cheese, and Oaxaca cheese.
Variations
Make this Air Fryer Egg Muffin recipe your own! If you want to stay in the Tex-Mex lane, try adding these ingredients to the mix.
- Jalapeno, finely diced (fresh or canned)
- Garlic, very finely minced
- Mushrooms
- Black olives, sliced
Equipment
6 Stoneware Ramekins (pictured).
Or if you want to ensure Egg Cups that don’t stick, use a Silicone Muffin Pan.
Air Fryer. I recommend this amazing Ninja Foodi oven-style one that’s so much more than an air fryer.
Storage
Store leftover Air Fryer Egg Cups in a lidded container in the refrigerator for up to 3-4 days.
To reheat, I prefer to use the reheat function on my Ninja Foodi Air Fry Oven. I cut the egg cups in half, place the cut sides down on a pan, then use the Reheat setting at 325 degrees Fahrenheit for around 9 minutes. This is the best way I’ve found to reheat leftover Egg Muffins without them getting too rubbery.
Top tip
Don’t leave out the milk! Milk is key to fluffy Egg Muffins. If you don’t include milk you’ll wind up with sad, dense egg pucks.
Air Fryer Egg Muffins (Tex-Mex Style)
Equipment
Ingredients
- 10 large eggs
- ¼ cup 2% milk
- ½ pound turkey sausage (I used taco flavored)
- 1 small yellow onion, finely diced
- ½ poblano or green bell pepper, finely diced
- 1 cup pepper jack cheese, shredded
- cooking spray
- salsa and/or hot sauce (optional, garnish)
Instructions
- Cook turkey sausage for 4 minutes in a pan over medium heat, using a wooden spoon to break the sausage into smaller pieces.
- Add diced onion and pepper and continue cooking for another 4 minutes, stirring frequently.
- Remove from heat and let cool.
- Add eggs and milk to a bowl and whisk vigorously to combine.
- Spray each ramekin with cooking spray, making sure to spray the sides and top lip.
- Divide egg and milk mixture evenly between 6 ramekins.
- Divide turkey sausage mixture evenly between 6 ramekins (around 2 large spoonfuls per ramekin).
- Add a generous pinch of shredded cheese to the top of each ramekin.
- Air fry at 325 degrees Fahrenheit for 19-20 minutes. (If your air fryer requires preheating, do this first).
- Remove the egg muffins from the air fryer and let cool for 2-3 minutes before serving. Serve in the ramekins or tip onto a plate.
- Garnish with salsa or hot sauce, if desired.
Leave a Reply