How to Make Southwest Egg & Veggie Breakfast Cups
-
Spray 6 silicone muffin cups with non-stick spray and arrange them in the air fryer basket.
-
In a medium bowl, whisk eggs with salt, pepper, and smoked paprika.
-
Add black beans, corn, diced red bell pepper, and diced onion to the egg mixture. Stir to combine.
-
Pour the mixture evenly into the muffin cups, filling each about 3/4 of the way, then top with shredded cheddar cheese.
-
Air fry at 340°F (170°C) for 10-12 minutes, or until eggs are set.
-
Let cool slightly before serving. Carefully remove from cups and enjoy warm.
Pro Tips for Perfect Southwest Egg & Veggie Breakfast Cups
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Cook in a single layer for even browning, and check a few minutes early since air fryers vary by model.
Frequently Asked Questions
How do I store Southwest Egg & Veggie Breakfast Cups?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Southwest Egg & Veggie Breakfast Cups?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
Most air fryers work well. If yours runs hot/cool, adjust the time by a few minutes and cook in a single layer for best browning.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.