Brunch Egg Muffins

Cuisinart original


Makes 6 Egg Muffins


  • 6 slices prosciutto
  • 2-3 spears asparagus, ribbon sliced 
  • 5 large eggs
  • ¼ cup half-and-half
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly cracked pepper
  • ¼ c. shaved Parmesan cheese

Nutritional information

No nutrition information available


  1. Set the Air Fryer Toaster Oven 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.
  4. In a bowl, whisk together the eggs, half-and-half, salt and pepper. Stir in dill.
  5. 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. 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. Serve immediately, or at room temp.