These air fried breakfast muffins are a super tasty and easy dish to prepare on a lazy Sunday morning. If you enjoy a convenient and wholesome breakfast or brunch, then these egg muffins made in the air-fryer are just perfect for you! They are quick to make, filling, and offer a great way to get a balanced breakfast. Without spending a lot of time in the kitchen. If you’re looking to simplify your mornings while ensuring you get a healthy start to the day, I highly recommend whipping up a couple of batches of these air fried breakfast muffins.
Once they are cooled, these muffins can be placed in an airtight container and popped into the freezer. This makes them ideal for meal prep, allowing you to take them out to defrost the night before you need them. Whether you eat them cold or prefer them reheated (which is my personal preference), they’re a quick and satisfying option to have ready whenever you need it.
For those who prefer a vegetarian option, you can easily omit the meat and load the muffins with vegetables. Try adding sautéed spinach, bell peppers, mushrooms, or even a handful of cheese for added flavour. Fresh herbs like chives, parsley, or basil can also be thrown in to elevate the taste. The possibilities are endless. Allowing you to tailor the recipe to suit your taste preferences and dietary needs.
In addition to being a great breakfast option, these muffins can be enjoyed as a snack or a light meal at any time of the day. Pair them with a side salad for a more substantial meal. Or enjoy them on their own for a quick, satisfying snack.
PREP 10 minutes
COOK 15 minutes
KIT you will need an air fryer, mixing bowl and silicone moulds.
Ingredients for Air Fryer Muffins
3 slices of Pancetta
3 large eggs
A handful of Cheddar cheese, grated
Salt and pepper
Method
To start off, I pre-cooked my pancetta in the air fryer at 180°C for around 4 minutes. Since the pancetta I used was thinly sliced, it didn’t take long at all to crisp up perfectly. The air fryer is brilliant for this. It renders the fat nicely and gives the pancetta a golden, crispy finish without needing any extra oil. It’s a great way to get maximum flavour with minimal effort.
While the pancetta was crisping up, I whisked together my eggs in a bowl. To the eggs, I added a generous handful of grated cheese. Cheddar works wonderfully here, but feel free to use whatever cheese you’ve got in the fridge. I seasoned the mixture with a pinch of salt and some freshly cracked black pepper to bring out all the savoury goodness.
Once the egg mixture was ready, I poured it evenly into silicone muffin moulds. Silicone moulds are ideal for this recipe because they make it easy to remove the muffins once cooked, and they help the egg hold its shape while baking. I then crumbled in the cooked pancetta, folding most of it into the egg mix. But saving just a bit to sprinkle over the tops of the muffins for added texture and presentation.
I placed the filled moulds into the air fryer and cooked them at 180°C for approximately 10 minutes. You’ll know they’re done when the tops are beautifully golden and the centres are cooked through. The texture turns out light and fluffy, with a deliciously cheesy flavour and little crispy bites of pancetta throughout.
Once out of the air fryer, I served my breakfast muffins warm with a cheeky spoonful of ketchup on the side. They’re perfect for busy mornings, packed lunches, or even a mid-afternoon snack!
Tips for Air Fryer Muffins
1. Use Silicone Muffin Moulds
Air fryers don’t always work well with paper liners, as they can blow around and affect the shape. Silicone muffin moulds are perfect as they hold their shape, cook evenly, and are reusable.
2. Preheat for Better Rise
Preheating your air fryer to 160 to 170°C (320 to 340°F) for a few minutes before adding your muffin batter helps the muffins rise quickly, giving them that lovely domed top.
3. Don’t Overfill
Fill your muffin moulds about two-thirds full to allow room for rising. Overfilling can cause overflow and uneven cooking.
4. Add Protein for a Hearty Start
For a more filling breakfast, try adding cooked bacon, sausage, or diced ham to your muffin batter. These pair well with eggs and cheese and can be prepped in advance.
5. Incorporate Veg for Balance
Chopped spinach, peppers, tomatoes, or mushrooms add colour, flavour, and nutrients. Sauté or pat dry any watery veg first to avoid soggy muffins.
6. Egg-Based or Batter-Based – Both Work!
You can make either classic savoury muffins with flour, baking powder, and eggs, or opt for crustless quiche-style egg muffins. Both cook well in the air fryer, just adjust time accordingly.
7. Watch the Time
Air fryer muffins generally cook in 12 to 15 minutes at 160 to 170°C. Keep an eye on them the first time, and use a skewer or toothpick to check for doneness.
8. Cool Slightly Before Removing
Let muffins sit for a couple of minutes after cooking so they firm up. This makes them easier to remove and helps them hold their shape.
These are perfect for breakfast on the go, brunch, or meal pre. Air fryer breakfast muffins are easy, delicious, and endlessly customisable!
Similar recipes
If you love these easy air fryer muffins, you might also like my simple air fryer scones or the tasty air fryer croissants.
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