Cheese Veggie Egg Muffins (original)

• 份量: 12 muffins
• 总时间: 20 mn

配料

12 large eggs

1 tsp kosher salt

4 scallions, thinly sliced (about 1 cup)

1 small red bell pepper diced

1/4 tsp black pepper

1 1/2 cups grated cheese (cheddar/pepper jack)

hot sauce (optional)

步骤

Preheat the oven to 190º (air fryer 170º - preheat if needed).

In a large bowl, whisk together the eggs and salt. Whisk the scallions, bell pepper, black pepper and a few dashes of hot sauce (if using).

Transfer the mixture to the muffin cups, filling them about 3/4 full.

Evenly sprinkle the cheese over the egg mixture (air fryer add the cheese only after 5 mn baking).

Bake until puffy and golden brown around the edges for about 12 mn (air fryer 8-10mn).

备注

Kylie's Kitchen Note:

To store, allow them to fully cool on a rack, then individually wrap in plastic wrap and seal in a large freezer bag.

Store in the fridge for up 3 days or freeze for 1 month.