Prep the air fryer and cups: Preheat your air fryer to 320°F (160°C) for 3–5 minutes. Lightly grease silicone muffin cups with cooking spray or oil to prevent sticking.

Soften the aromatics (optional but tasty): In a small skillet over medium heat, sauté the diced onion with a drizzle of olive oil for 3–4 minutes until translucent. Add garlic and cook 30 seconds more. Let cool slightly.

Whisk the wet base: In a large bowl, whisk the eggs, Greek yogurt, and milk until smooth. The yogurt adds tenderness and protein while keeping the muffins moist.

Add the seasonings: Whisk in salt, pepper, baking powder, and smoked paprika or chili flakes if using.

Fold in the fillings: Stir in chopped spinach, sautéed onion/garlic, shredded cheese, and herbs. Don’t overmix—just fold until evenly combined.

Fill the cups: Divide the mixture evenly among 8–10 silicone muffin cups, filling each about 3/4 full. Place cups into the air fryer basket in a single layer with a little space between them.

Air fry: Cook at 320°F (160°C) for 10–13 minutes, or until the muffins are puffed and set in the center. A toothpick should come out with a few moist crumbs but no runny egg.

Rest and release: Let muffins rest in the cups for 2–3 minutes. This helps them firm up and release cleanly. Gently pop them out and cool on a rack if meal prepping.

Serve warm: Enjoy as-is or top with a dab of hot sauce, a spoon of salsa, or a dollop of Greek yogurt.