Preheat and prep: Set your air fryer to 300°F (150°C). Lightly spray silicone muffin cups with oil and place them in the basket or on the tray. Make sure there’s room for air to circulate.

Whisk the base: In a large bowl, whisk the eggs, heavy cream, garlic powder, onion powder, smoked paprika, a good pinch of salt, and black pepper until smooth and slightly frothy.

Layer the fillings: Divide your cooked add-ins evenly among the muffin cups. Aim to fill each cup about one-third with fillings. Sprinkle in the shredded cheese and herbs.

Pour the eggs: Carefully ladle the egg mixture over the fillings, stopping just below the rim. The muffins will puff as they cook.

Air fry: Cook at 300°F (150°C) for 10–14 minutes, depending on your air fryer. Start checking at 10 minutes. The tops should be set and lightly springy, with no runny centers.

Rest and release: Let the muffins sit in the basket for 3–5 minutes. They’ll firm up and pull away from the sides, making them easier to remove.

Cool for storage: Transfer to a rack for 10–15 minutes to release steam. This helps prevent condensation in your storage container.

Serve or store: Enjoy warm, or pack them for lunch with a simple side salad, sliced avocado, or a dollop of sour cream.