RECIPES / American
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Brunch Egg Muffins
INGREDIENTS

  • 6 slices prosciutto

  • 2-3 spears asparagus, ribbon sliced 

  • 5 large eggs

  • ¼ cup half-and-half

  • 1/8 tsp salt

  • 1/8 tsp freshly cracked pepper

  • ¼ c. shaved Parmesan cheese

Instructions

  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.

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RECIPE FACTS

Servings: Makes 6 Egg Muffins

Nutritional information per serving

No nutrition information available

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