Egg bite cups have become a favorite breakfast option thanks to their convenience and high-protein appeal. While coffee shop versions are popular, making them at home in the air fryer is more affordable and allows you to customize every ingredient. The air fryer cooks the eggs evenly with minimal effort, creating a tender texture that’s perfect for busy mornings, family breakfasts, or healthy snacks.
Ingredients
- 6 large eggs
- 4 slices bacon, cooked and crumbled
- ½ cup shredded cheddar cheese
- 2 tablespoons cream or whole milk
- 2 tablespoons chopped green onions
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- Salt and black pepper, to taste
- Nonstick cooking spray or a little butter for greasing the molds
Instructions
- Cook the bacon in a skillet or air fryer until crispy. Transfer to a paper towel-lined plate and let cool. Crumble into small pieces.
- Crack the eggs into a medium bowl. Add cream or milk, garlic powder, onion powder, paprika, salt, and black pepper. Whisk until the mixture is smooth and slightly frothy.
- Stir in crumbled bacon, shredded cheddar cheese, and green onions. Mix until evenly combined.
- Lightly grease silicone muffin cups or an egg bite mold with cooking spray or butter. Fill each cup about ¾ full, leaving a little room for the eggs to expand while cooking.
- Preheat the air fryer to 320°F (160°C) for 3 minutes.
- Place the filled silicone cups into the air fryer basket. Cook at 320°F (160°C) for 12–14 minutes, or until the centers are just set. The tops should be lightly golden, and a toothpick inserted into the center should come out clean.
- Allow the egg bites to cool in the molds for 2–3 minutes. Carefully remove them from the silicone cups. Garnish with chopped parsley or additional green onions if desired. Serve warm.
Notes
Tips for Success: Whisk the eggs well to incorporate air for a lighter texture. Use silicone molds for easy removal. Don’t overfill to allow space for rising. Cook at a lower temperature to keep eggs tender. Let them rest to firm up. Storage: Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Reheat in air fryer at 300°F (150°C) for 3–4 minutes, microwave for 20–30 seconds, or oven at 325°F (163°C) for about 8 minutes. Freezing: Wrap individually or place in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Reheat directly from frozen in the air fryer at 300°F (150°C) for 6–8 minutes, or microwave for 60–90 seconds.
