Egg Muffins

Egg Muffins

These are hearty and fun to serve for your whole family!


  • 6 slices prosciutto
  • Asparagus (2-3 spears, ribbon sliced using a mandolin or peeler)
  • 5 large eggs
  • ¼ cup half-and-half⅛
  • teaspoon salt
  • ⅛ teaspoon freshly cracked pepper
  • ¼ cup shaved parmesan cheese


  1. Set the TOA-60 to the Air Fry function and preheat to 350F.
  2. Lightly grease a regular 6 cup muffin pan with oil. Press 1 slice of prosciutto into each muffin cup to entirely line bottom and sides, leaving some overhang. Mend any cracks.
  3. Trim the asparagus and using a peeler or mandolin, slice each spear lengthwise to create thin ribbons.In a bowl, whisk together the eggs, half-and-half, salt and pepper. Stir in dill.
  4. Divide half of the goat cheese into the bottom of each cup, followed by 2-3 asparagus ribbons. Evenly pour the egg mixture so that each cup is ¾ full. Top each cup with the remaining cheese.
  5. Place the muffin pan onto the unit’s rack/pan in the top position and cook for 10-12 until the custard is set and the tops are golden.
  6. Transfer pan to cooling rack. Run a knife or offset spatula around each egg cup to dislodge from pan.
  7. Serve immediately, or at room temp.