Prep the air fryer and cups: Preheat your air fryer to 330°F (165°C) for 3–5 minutes. Lightly grease silicone muffin cups with cooking spray or a thin brush of oil.

Cook heavier add-ins first: If using raw bacon, sausage, or mushrooms, cook them in a skillet until done and let them cool slightly. Drain off excess grease to prevent soggy muffins.

Chop veggies small: Finely dice onions, peppers, and other veggies so they cook quickly and evenly inside the cups. Squeeze out excess water from thawed spinach or juicy tomatoes.

Whisk the eggs: In a large bowl, whisk 8–10 eggs with 2–4 tablespoons milk or cream. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, plus 1/2 teaspoon garlic powder if you like. Whisk until smooth but not frothy.

Layer the fillings: Divide cooked proteins and chopped veggies among the silicone cups, filling each about 1/3 full. Sprinkle a little cheese over the fillings.

Add the egg mixture: Pour the whisked eggs into each cup until about 3/4 full. Top with a pinch more cheese and any herbs or paprika.

Air fry: Place the cups in the air fryer basket without crowding. Cook at 330°F (165°C) for 9–12 minutes. Start checking at 8 minutes. The centers should be set and springy, with no visible liquid.

Rest briefly: Let the muffins sit in the cups for 2–3 minutes. They’ll finish setting and release more easily.

Serve: Pop them out and enjoy warm. Add hot sauce, salsa, or a dollop of Greek yogurt if you like.