Bacon-Cheddar Egg Cups
Fluffy air-fryer egg cups filled with smoky bacon, melted Cheddar and a touch of cream. These protein-rich breakfast bites are easy to prepare and ideal for busy mornings or brunch.
Equipment
- Mixing bowl
- Silicone Muffin Cups, 8
- Whisk
Ingredients
- 6 large eggs
- 3 tablespoons thickened cream
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 6 slices sugar-free bacon cooked and diced
- ½ cup shredded Cheddar cheese
- Olive oil cooking spray
Instructions
- Preheat the air fryer to 180°C (350°F) for 3 minutes.
- Lightly coat 8 silicone muffin cups with olive oil cooking spray.
- Crack the eggs into a mixing bowl.
- Add the thickened cream, salt and black pepper.
- Whisk until the mixture looks smooth and evenly combined.
- Fold in the diced bacon and shredded Cheddar.
- Divide the mixture evenly among the prepared muffin cups, filling each approximately three-quarters full.
- Arrange 4 muffin cups in the air-fryer basket, leaving space around them for air circulation.
- Air-fry at 180°C (350°F) for approximately 8 to 10 minutes.
- Check that the centers have set and reached at least 71°C (160°F).
- Transfer the cooked egg cups to a serving plate.
- Repeat with the remaining 4 cups.
- Allow the egg cups to rest for 2 minutes before serving.
- Serve 2 egg cups per person.
Notes & Wine Advice
Serving Suggestions
Serve these egg cups warm with sliced avocado, grilled tomatoes or a simple green salad. They also work well as a portable breakfast or protein-rich snack.Recipe Notes
The source recipe did not state a serving yield. The quantities have therefore been adjusted to make eight egg cups, providing two cups for each of four servings. Air-fryer sizes vary, so begin checking the centers after 8 minutes. Do not overfill the silicone cups because the eggs expand as they cook. The original description mentioned onion and capsicum, but neither appeared in the ingredient list. If desired, add up to ¼ cup of finely diced onion or capsicum. Sauté firm vegetables briefly before adding them so the egg cups do not become watery.Dietary Information
The recipe can fit gluten-free, keto, low-carb, low-sugar, high-protein, nut-free and soy-free diets when suitable certified bacon, cream, cheese and cooking spray are used. Check packaged products carefully because bacon and cooking sprays may contain gluten, sugar or soy-derived ingredients. This recipe contains egg and cow’s milk.Nutrition Information
The nutrition estimate covers two egg cups and includes the eggs, cream, bacon and Cheddar. The original recipe provided no nutrition information. Actual sodium and fat levels will vary considerably according to the bacon and cheese brands used.Variations
Replace the bacon with cooked turkey bacon for a lighter version. Add chopped spinach, mushrooms, spring onions or capsicum for extra vegetables. A pinch of smoked paprika or chili flakes adds more warmth without substantially increasing the carbohydrates.Storage
Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat the egg cups in the air fryer at 160°C (320°F) for 3 to 4 minutes, or until thoroughly hot. Freeze cooled cups individually for up to 2 months and thaw them overnight in the refrigerator.Wine Advice
For brunch, pair the egg cups with a lightly oaked Chardonnay. Its fresh acidity balances the bacon and cream, while its rounded texture complements the melted Cheddar. Serve chilled at approximately 9–11°C.Nutrition values
Serving: 2 egg cups | Calories: 270 kcal | Carbohydrates: 2 g | Protein: 20 g | Fat: 21 g | Saturated Fat: 9 g | Sodium: 320 mg | Sugar: 1 g