Jalapeño Popper Egg Cups And Cheddar Soufflés
6
12 minutes
Western
Ninja Double Stack XL 9.5L Air Fryer – SL400
Ingredients
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4 large eggs
60ml chopped pickled Jalapeño
60g full-fat cream cheese
120 ml shredded sharp Cheddar cheese
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3 large eggs, whites and yolks separated
¼ teaspoon cream of tartar
120 ml shredded sharp Cheddar cheese
85g cream cheese, softened
Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
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In a medium bowl, beat the eggs, then pour into four silicone muffin cups.
In a large microwave-safe bowl, place Jalapeños, cream cheese, and Cheddar. Microwave for 30 seconds and stir. Take a spoonful, approximately ¼ of the mixture, and place it in the center of one of the egg cups. Repeat with remaining mixture.
Place egg cups into the zone 1 air fryer drawer.
Adjust the temperature to 160°C and bake for 10 minutes
Serve warm.
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In a large bowl, beat egg whites together with cream of tartar until soft peaks form, about 2 minutes.
In a separate medium bowl, beat egg yolks, Cheddar, and cream cheese together until frothy, about 1 minute. Add egg yolk mixture to whites, gently folding until combined.
Pour mixture evenly into four ramekins greased with cooking spray. Place ramekins into the zone 2 air fryer drawer. Adjust the temperature to 176°C and bake for 12 minutes. Eggs will be browned on the top and firm in the center when done. Serve warm.
