Step 1

Preheat an air fryer to 300°F

Step 2

In a large bowl, beat together the eggs, coconut milk and nutritional yeast

Step 3

Stir in the onion, mushrooms, asparagus and Gouda and season with salt and pepper

Step 4

Line the rack of an air fryer with a layer of foil and place as many silicone cupcake cups that can comfortably fit on top

Step 5

Spray the cups with olive oil

Step 6

Spoon the egg and veggie mixture into each cup until it's about two-thirds full

Step 7

Cook until eggs are set and tops are golden brown, 12 to 14 minutes

Step 8

Let rest for 5 minutes before serving

Step 9

Repeat with the remaining egg and veggie mixture