Breakfast
Brunch Egg Muffins
Makes 6 Egg Muffins
Brunch Egg Muffins
Makes 6 Egg Muffins
Ingredients
- 6 slices prosciutto
- 2-3 spears asparagus, thinly sliced length-wise ("ribbon sliced")
- 5 large eggs
- ¼ cup half-&-half
- ⅛ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup shaved Parmesan cheese
Preparation
- Set the Air Fryer Toaster Oven to the Air Fry function and preheat to 350°F.
- Lightly grease a regular 6-cup muffin pan with vegetable oil (or nonstick cooking spray). Press 1 slice of prosciutto into each muffin cup to entirely line bottom and sides, leaving some overhang. Mend any cracks.
- 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-&-half, salt, and pepper.
- Divide half of the 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. Place the muffin pan onto the unit’s rack/pan in the top position and cook for 10 to 12 minutes until the egg mixture is set and the tops are golden.
- Transfer pan to cooling rack. Run a knife or offset spatula around each egg cup to dislodge from pan. Serve immediately, or at room temperature.
