We started our day off with these delicious and easy savoury air fryer brunch muffins, and I can honestly say they were the perfect way to fuel the morning. The aroma of bacon and cheese filling the kitchen was absolutely irresistible, setting the tone for a delightful breakfast. These muffins not only taste amazing but also offer a convenient and nutritious start to the day.
Imagine biting into a warm, fluffy muffin with pockets of melted cheese, juicy tomatoes, and crispy bacon. The combination of savoury flavours and textures is simply unbeatable. The crispy bacon adds the perfect crunch, while the gooey cheese and juicy tomatoes provide a burst of flavour. Each bite is satisfying, and you’ll find yourself going back for more. These muffins are not only filling but also provide a great balance of protein and veggies to kickstart your morning.
Breakfast is often called the most important meal of the day, and while some may question that notion, I’ve learned that I don’t perform my best on an empty stomach. Without a good breakfast, I’m easily distracted by hunger and can’t fully focus on the tasks at hand. That’s why this air fryer brunch muffin recipe is a lifesaver for me. They are quick and easy to prepare, and I can whip up a batch in no time.
One of the things I love most about these muffins is how versatile and convenient they are. You can make them in batches and freeze them for later, making mornings even easier. When you’re short on time, just pop one in the microwave or air fryer to reheat, and you’re all set for a delicious and hearty breakfast.
PREP 10 minutes
COOK 30 minutes
KIT you will need an air fryer, a mixing bowl and silicone moulds.
Ingredients for air fryer brunch muffins
4 slices of bacon
3 eggs
2 tomatoes, chopped
A hand full of grated Cheddar cheese (Other hard cheeses like Red Leicester, Edam or Gouda also work well)
Salt and pepper
Fresh green salad to serve (optional)
Method
I began by placing four slices of bacon into my air fryer, cooking them at 180°C for about 5 minutes until they were nicely crisped. I set one slice aside to crumble over the top later, adding a bit of texture and a tasty finishing touch.
Next, I cracked three eggs into a mixing bowl and added two chopped tomatoes, a generous handful of grated cheese, and the remaining bacon, which I crumbled into small pieces. I seasoned the mixture with salt and freshly ground black pepper, then gave it all a good mix to combine the flavours thoroughly.
I carefully poured the egg mixture into silicone muffin moulds, making sure not to fill them to the brim – leaving a little space helps prevent overflow as they rise during cooking. I’ve learned that the hard way before! If you’d prefer a vegetarian version, just skip the bacon entirely. The muffins are still packed with flavour thanks to the tomatoes and cheese.
I then placed the filled moulds into the air fryer basket, ensuring they were level and spaced out slightly. I cooked them at 180°C for 20 to 25 minutes, checking towards the end to make sure they were cooked through with a golden top and firm centre.
Once ready, I removed them from the air fryer and allowed them to cool slightly before serving. The aroma of bacon, eggs, and melting cheese was irresistible.
These savoury air fryer brunch muffins are incredibly versatile. Serve them with a fresh green salad – spinach is a great choice for a nutrient boost. Or enjoy them on their own as a satisfying grab-and-go breakfast. They’re ideal for busy mornings, relaxed brunches, or even a protein-rich afternoon snack.
Tips for Air Fryer Brunch Muffins
1. Use Silicone Muffin Cases
Silicone cases are perfect for air frying as they hold their shape, don’t stick, and allow even airflow around your muffins. You can also use ramekins or foil cups if they fit in your basket.
2. Preheat the Air Fryer
Preheat your air fryer to 160°C (320°F) for 2–3 minutes before baking. This helps the muffins rise evenly and creates a golden top.
3. Grease Lightly
Even if using silicone, a light spray of oil helps release the muffins easily, especially if you’re using cheese or eggs in the mix.
4. Go Savoury or Sweet
Try a classic mix of eggs, chopped bacon, spinach, and cheese, or go veggie with mushrooms, peppers, and herbs. You can also make sweet versions with berries and a dash of cinnamon.
5. Don’t Overfill
Fill muffin cases no more than ¾ full to give the batter space to rise. Overfilled muffins may spill over or cook unevenly.
6. Cook Low and Slow
Bake at 160°C (320°F) for 12–15 minutes. Higher heat may brown the tops too quickly before the centres cook through.
7. Check Doneness
Insert a toothpick into the centre and if it comes out clean or with just a few moist crumbs, they’re ready. If not, cook for 2 more minutes and check again.
8. Let Them Rest
Cool muffins in their cases for 5 minutes before removing. This helps them set and come out cleanly without breaking apart.
9. Make Ahead Friendly
Brunch muffins are perfect for meal prep! Store in the fridge for up to 3 days and reheat in the air fryer for 2–3 minutes at 160°C.
10. Serve with Extras
Pair with green salad, avocado slices, or yoghurt for a satisfying brunch.
These muffins are perfect for busy mornings or weekend treats!
Similar recipes
If you love these easy air fryer brunch muffins you might also like my simple air fryer beetroot muffins recipe.
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