Prep the basket: Preheat the air fryer to 300°F (150°C). Lightly spray silicone muffin cups with avocado oil or brush with melted butter. Place the cups in the air fryer basket so air can flow between them.

Cook your add-ins: If using raw vegetables like mushrooms or broccoli, sauté them briefly to remove excess moisture. Drain cooked meats on a paper towel. This helps keep the muffins from getting soggy.

Whisk the base: In a bowl, whisk eggs with the heavy cream until smooth and slightly frothy. Stir in salt, pepper, garlic powder, paprika, and herbs if using.

Layer the cups: Divide the cooked protein and vegetables evenly among the muffin cups. Sprinkle a little cheese into each cup, reserving some for the top.

Add the eggs: Pour the egg mixture into each cup, filling to about 3/4 full. Top with the remaining cheese.

Air fry: Cook at 300°F (150°C) for 10–13 minutes, until the centers are just set and no longer jiggly. If your air fryer runs hot, start checking at 9 minutes. Rotate the basket once for even cooking if your model tends to have hot spots.

Rest and release: Let the muffins sit in the cups for 3–5 minutes. This helps them firm up and release cleanly. Gently pop them out.

Finish (optional): For a lightly browned top, air fry an extra 1–2 minutes at 325°F (165°C). Don’t overcook or they’ll turn rubbery.

Serve: Enjoy warm as-is or with hot sauce, a dollop of sour cream, or sliced avocado.