Air Fryer Egg Muffins (Keto Mini Cheese Frittatas)
Description
Air fryer egg muffins are a fast, 5-ingredient keto breakfast — fluffy mini cheese frittatas baked in a muffin tin, ready in 15 minutes and perfect for meal prep.
Ingredients
- 4 large eggs
- 1/4 cup milk, or heavy cream
- 1/4 cup shredded cheese, any type; I used cheddar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Grease the muffin pan or tin well with olive oil or non-stick cooking spray.
- In a small bowl, crack the eggs. Add the milk, salt, pepper, and shredded cheese, and whisk until well combined.
- Pour the mixture into the muffin cups, filling each about two-thirds full.
- Set the pan into the air fryer basket and cook at 350°F (air fryer setting) for about 5 minutes, until the centers are set.
- Let cool slightly, release from the pan, plate, serve, and enjoy.
Equipment
- Muffin Pan, or Muffin Tin
- Cooking Spray
Notes
- Grease the cups generously so the muffins release cleanly.
- Don't overfill — they puff up as they cook.
- Add-ins like bacon, ham, spinach, or peppers turn these into a whole new breakfast.
- Store 3–4 days in the fridge or 1–2 months in the freezer; reheat in the air fryer or microwave.
Nutrition
Serving: 1ServingCalories: 102kcalCarbohydrates: 1gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 193mgSodium: 702mgPotassium: 101mgFiber: 0.1gSugar: 1gVitamin A: 343IUCalcium: 84mgIron: 1mg