Air fryer veggie egg cups
Background
These air fryer veggie egg cups are perfect for weekend lunches and brunches, as they are quick and easy to make. You can use other vegetables, if preferred, such as kale, spinach, roasted pepper or you can use up leftover grilled, boiled , sautéed or steamed veggies. You can add cheese to your liking - I added some crumbled Stilton to each cup, but grated Cheddar, Emmental, Parmesan, soft goat’s or feta cheese would work well too. Serve them with toasted sourdough or bagel and a crispy salad.
Ingredients
- 3 eggs
- 1 clove of garlic, minced
- 1 tsp dried oregano
- ½ red pepper
- ½ medium courgette
- 1 bunch salad onions
- Optional: cheese of your choice
Instructions
- Whisk the eggs with three pinches of salt, then add the oregano and minced garlic. Set aside.
- Finely chop the pepper, courgette and salad onions.
- Mix together the chopped veggies, then divide them between 4 silicon muffin cups.
- Pour over the egg mixture then add some cheese, if liked.
- Put them in the air fryer basket and cook at 180C for 10-12 minutes until golden and fluffy.
- Let them cool in the cups for about 3 minutes, then turn them out carefully and serve warm.
Categories
- Meal Type: - Air fryer - Breakfast - Brunch - Everyday - Lunch - Main - Quick & Easy
- Ingredients: - Eggs
- Health and Diet: - Combination - Dairy Free - Fat Free - Gluten Free - Low Carb - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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