Make Breakfast in Your Air Fryer With Vegetable Egg Puffs
You'll need about 25 minutes to make these savory egg puffs, and you can make them ahead, refrigerate them, and then reheat them in the microwave (about 90 seconds on 50 percent power) if you're short on time in the mornings. The puffs are loaded with good-for-you veggies--bell pepper, green onion, and spinach. Cheese and ham supplement the protein in the egg. Everything together provides an incredibly tasty breakfast that's warm and filling without being heavy. I use fresh spinach in the egg puffs, but you can also use left over cooked spinach. Frankly the left over spinach works well and and makes for a less watery puff. So, if you're not hankering for the fresh stuff, feel free to substitute cooked spinach. Similarly, I use Swiss cheese in the egg puffs, but you can also use cheddar or Colby-Jack. The puffs are a nice change from traditional breakfast casseroles or plain scrambled eggs. Enjoy!
Air Fryer Vegetable Egg Puffs -- Makes 4
1 cup of milk
4 large eggs
1-2 teaspoons of Dijon mustard
1 tablespoon of grated Parmesan cheese
1/4 teaspoon of pepper
1/2 cup of chopped sweet bell pepper--red, yellow, orange or a mixture
1/4 cup of chopped green onions
1 cup of chopped fresh spinach
1 cup of shredded Swiss cheese
1 large slice of ham, chopped (about 1/4 cup)
Spritz four ramekins (at least 1 cup capacity) with non-stick cooking spray. In a medium bowl or measure, whisk together well the milk, eggs, Dijon, Parmesan, and pepper. Divide the sweet bell pepper, onions, spinach, cheese, and ham among the four ramekins. Divide the egg mixture among the ramekins, pouring the egg mixture gently on top of the vegetables. Depending on the capacity of your air fryer, put two to four of the ramekins in your air fryer basket. Put the basket in the air fryer, set the temperature at 320 degrees, and air fry the egg puffs for 20-25 minutes or until puffed and browned. Remove the ramekins from the air fryer basket. Repeat the cooking process with the remaining ramekins if necessary. Let the cooked puffs cool for 5-10 minutes before trying to remove them from the ramekins (run a knife around the edges and then flip them over. Flip them back upright and onto a plate). The puffs will deflate after a few minutes, but they'll taste great.