Egg Bite Cups
BACON AND EGG BITE CUPS: w little silicone cups
INGREDIENTS
6 large eggs
2 tablespoons of heavy whipping cream or milk (any is fine)
Salt and pepper to taste
¼ cup chopped green peppers
¼ cup chopped red peppers
¼ cup chopped onions
¼ cup chopped fresh spinach
½ cup shredded cheddar cheese
¼ cup shredded mozzarella cheese
3 slices of cooked and crumbled bacon
INSTRUCTIONS
Add the eggs to a large mixing bowl.
Add in the cream, salt and pepper to taste. Whisk to combine.
Sprinkle in the green peppers, red peppers, onions, spinach, cheeses, and bacon. I like to add only half of the ingredients here.
Whisk to combine.
I recommend you place the silicone molds in the air fryer before pouring in the egg mixture. This way you don’t have to move the filled cups.
Pour the egg mixture into each of the silicone molds. I didn’t need to spray mine and they didn’t stick. If you have not used your molds yet, you may want to spray with cooking spray first to be sure.
Sprinkle in the remaining half of all of the veggies.
Cook the egg bites cups for 12-15 minutes on 300 degrees. You can test the center of one with a toothpick. When the toothpick comes out clean, the eggs have set.
NOTES
I like to add half of the veggies to the eggs and then the other half to the top of the egg molds because it helps bring color to the outside of the eggs once baked. This isn’t required.
If you want your bites to have melted cheese on top, save the cheese and add it at the end. When the egg bite cups have cooked for 10 minutes, open the air fryer and add the cheese. Cook until the eggs are set and the cheese has melted.
These egg bite cups are freezer friendly.
You can use the silicone baking cups or the silicone egg mold in this recipe. If you use the egg mold, I would not use the plastic cover.
Store the bites tightly sealed in the refrigerator for up to 4 days.
I’ve tested this recipe at both 300 degrees and 350 degrees. I prefer to use 300 degrees. Using 350 degrees caused the eggs to brown much too quickly on top.
