Egg muffins are a meal-prep hero — whisk eggs with veg and cheese, bake in moulds, and you've got grab-and-go protein for the week. They're naturally very low in carbohydrate. Here's how.
Key takeaways
Q: How do you make egg muffins in an air fryer?
A: Whisk eggs with fillings, pour into silicone moulds and air fry at 160°C (320°F) for 10–12 minutes until set.
Q: How low-carb are they?
A: Around 1g of carbohydrate each, depending on fillings — naturally very low.
The method
Use silicone muffin moulds that fit your basket — they pop out cleanly. Whisk eggs, season, stir in chopped veg, cheese or cooked bacon, and pour in. A moderate 160°C sets them gently without overcooking. They keep 3–4 days in the fridge.
The recipe
Low-Carb Air Fryer Egg Muffins
Ingredients
- 6 eggs
- 1 pepper, diced; handful spinach
- 50g cheese, grated
- Salt & pepper
Method
- Whisk the eggs; season and stir in fillings.
- Pour into 6 silicone moulds.
- Air fry at 160°C (320°F) for 10–12 minutes.
- Cool; store for the week.
Tips
- Silicone moulds release cleanly and fit the basket.
- Don't overfill — they rise as they cook.
- Batch and store for 3–4 days. More in our low-carb breakfast guide.
Frequently asked questions
How do you make egg muffins in an air fryer?
Whisk eggs with veg, cheese or bacon, pour into silicone moulds, and air fry at 160°C for 10–12 minutes until set.
Are egg muffins low-carb?
Yes — around 1g of carbohydrate each, depending on fillings. They're a high-protein, very low-carb option.
Is this medical advice?
No. These are general lower-carb ideas. Carbohydrate needs are individual, so follow your GP or dietitian and guidance from the NHS and Diabetes UK.