Air Fryer Egg Muffins Tex Mex Style Recipe

I absolutely love this recipe because it packs a zesty Tex-Mex punch with rich chorizo and vibrant bell peppers, all wrapped up in a convenient, protein-packed egg muffin. Plus, using the air fryer makes them super quick and easy, giving me a delicious and healthy breakfast that fits perfectly into my busy lifestyle.

I adore preparing these Air Fryer Egg Muffins in the style of Tex Mex for a nourishing breakfast that can be made in no time. Thanks to the protein-packed base of eggs and chorizo, plus the bright red and green bell peppers, they offer an absolutely satisfying way to begin your day.

And did I mention the cheese? Because these muffins are topped with cheddar, which is always a good idea in my book.

But there’s a lot more going on here—and it’s all happening at the speed of air.

Ingredients

Eggs: Abundant in proteins and vital vitamins that provide energy and nourishment.

Cow’s milk: A good source of calcium; contributes to the creaminess of the muffins.

Cheddar cheese: imparts a savory taste and supplies calcium.

Chorizo offers a flavorful and spicy taste, not to mention the muscle-building protein it provides.

Red bell pepper: A sweet crunch and a source of vitamin C.

Green Bell Pepper: Low in calories, contributes fiber, and has a fresh, unique flavor.

Onions, Green: Contributes a subtle, tangy taste.

Cumin: Spice that adds warmth and enhances flavor.

Cayenne Pepper: Imparts heat and intensity to your meal.

Ingredient Quantities

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• 6 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled chorizo
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup chopped green onions
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Non-stick cooking spray or oil for greasing
• Optional: Fresh cilantro for garnish
• Optional: Salsa for serving

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Instructions

1. Set your air fryer to 320°F (160°C) and let it run for approximately 3-5 minutes to preheat.

2. In a mixing bowl, combine the 6 large eggs and 1/4 cup of milk and whisk together until the mixture is well amalgamated.

3. Add the shredded cheddar cheese, crumbled chorizo, diced red and green bell peppers, and chopped green onions.

4. Mix everything thoroughly. Add the cumin, chili powder, and a pinch of salt and pepper.

5. Silicone muffin cups or ramekins should be greased lightly with non-stick cooking spray or oil.

6. Distribute the egg blend uniformly into the ready muffin tins, filling each to about 3/4 of the way full.

7. Place the muffin cups carefully into the air fryer basket.

8. Air fry at 320°F (160°C) for 10-12 minutes or until the egg muffins are set and cooked through.

9. Let the muffins cool a bit before you take them from their cups.

10. If you wish, you can top these egg muffins with fresh cilantro. Serve alongside some salsa, and you are ready to go with your enjoyed egg muffins formatted undoubtedly in a Tex-Mex style.

Equipment Needed

1. Air fryer
2. Mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Silicone muffin cups or ramekins
6. Non-stick cooking spray or oil
7. Spoon for mixing and portioning ingredients

FAQ

• Q: Can I prepare the egg muffins ahead of time?
  
  A: Yes, you can make them ahead and store in the fridge for up to 3 days. Reheat in the air fryer or microwave.
• Q: Can I use a different type of cheese?
  
  A: Absolutely! Feel free to substitute cheddar with Monterey Jack, mozzarella, or any cheese you prefer.
• Q: Is there a vegetarian option for this recipe?
  
  A: Yes, omit the chorizo and add more vegetables or black beans for a vegetarian version.
• Q: What size muffin tin should I use?
  
  A: A standard muffin tin works well, but you can adjust cooking time for mini or jumbo tins.
• Q: How do I prevent the muffins from sticking?
  
  A: Use non-stick cooking spray or oil to grease the muffin tin well before adding the mixture.
• Q: Can I freeze the egg muffins?
  
  A: Yes, freeze them in an airtight container for up to 2 months. Thaw and reheat before serving.
• Q: What is the best way to reheat them?
  
  A: Reheating in the air fryer for a few minutes or the microwave will both yield good results.

Substitutions and Variations

Eggs: For a lighter version, use 1 cup of egg substitute or liquid egg whites.
Almond milk or oat milk can serve as a dairy-free alternative to milk.
Cheddar cheese: Substitute with Monterey Jack cheese for a more subdued flavor.
Chorizo: Substitute cooked sausage or bacon bits for a different take.
Diced tomatoes can be used as a substitute and give the juicy variation.

Pro Tips

1. For extra fluffy eggs, you can separate the egg whites and yolks, beat the whites until soft peaks form, and then gently fold them into the yolk and milk mixture before adding the other ingredients.

2. To prevent the muffins from sticking, ensure that your silicone cups or ramekins are well-greased. You can also consider using parchment paper liners for easier removal and clean-up.

3. If you prefer a bit of heat, you can add diced jalapeños or a pinch of cayenne pepper to the egg mixture before cooking.

4. Allow the egg muffins to rest for a minute or two after removing them from the air fryer to make it easier to remove them from the cups or ramekins without breaking.

5. To enhance the Tex-Mex flavor profile, consider topping each muffin with a small dollop of sour cream or avocado slices just before serving.