Air Fryer Egg Bites with Bacon and Cheese

Air Fryer Egg Bites are the perfect make-ahead breakfast to grab on the go on hectic mornings. Protein-packed and low in fat, these little bites include delicious mix-ins like crispy bacon, veggies, and shredded cheddar cheese, and they’re tasty, hearty, and filling.

These Air Fryer Egg Cups are another great way to enjoy eggs, made with bread and ham for even more flavor and heartiness. These Instant Pot Egg Bites are another great option, especially if your air fryer is busy.

Air fryer egg bites are the best thing to happen to eggs. They are incredibly easy to make, gluten-free, perfect for a keto diet, and take about 10 minutes to prep and 8 minutes to cook. The flavor variations are also endless, and I usually go for what I have on hand. I always double or triple the recipe and cook extra when I meal prep. I keep them in the fridge (or freeze the extras) and reheat them in the morning for a quick, wholesome breakfast or an after-workout snack.

Why you will love this recipe 

• They’re so fast and easy: These tasty egg bites take just minutes to make, so they are perfect for busy moms like me. I can have them ready in under 30 minutes for a quick breakfast on the go.
• Healthy, protein-filled snacks: They also make delicious, low-carb protein snacks that are great for when hunger hits while I’m out and about. They keep me from giving in to cravings and hitting the drive-thru.
• Customizable: I like that I can use up leftover ham, chicken, and other meats from the night before to customize these however I like. Or I can make them vegetarian with veggies I have on hand.
• Save money: I used to get these at the coffee shop where I got my Frappuccino, but once I found out how easy they were to make, I started making them at home. Not only do I save money, but I also know exactly what goes into them, so there are no hidden ingredients or preservatives. 

What you will need

• Meat: Chopped cooked bacon mixed smoothly into the batter so each bite has a salty crunch. 
• Produce: Finely diced red bell peppers ensure even distribution, spread out better, and cook faster. Also, because they’re so small, they won’t add excess water to the eggs. Finely diced green scallions will not clump or add excess moisture because they’re so tiny. 
• Wet ingredients: Room-temperature eggs mix more smoothly than cold eggs, helping prevent clumps and separation. They also trap air better, making the egg bites fluffy. I also let the cream come to room temperature to prevent uneven cooking and keep the egg bites from separating. Cheddar cheese melts smoothly into the egg bites, adding rich flavor and helping bind the ingredients.
• Seasonings: Besides salt and pepper, I add smoked paprika for smokiness and natural browning, plus garlic powder for a bold, umami garlic flavor. 

How to prepare

Prepare the mold: I spray the silicone mold with cooking spray, then whisk the eggs with half the cheese, garlic powder, salt, pepper, paprika, and heavy cream.

Precook: Next, I pour the egg mix into the mold cavities and add the peppers, scallions, and bacon. Gently stir the mixture in each cavity, then place it in the air fryer and cook for 7 minutes at 300°F.

Add the cheese: Stir the mixture again to make sure the mix-ins don’t settle, then add the rest of the cheese. Cook for 5 to 6 more minutes, then remove from the basket. 

Set and serve: Let them stand for 10 minutes before removing them from the mold to set the eggs. 

Expert tip

Precooking the veggies

If you plan to have several different kinds of watery veggies in your egg bites, I highly recommend precooking them. I’m using only a tiny bit of bell peppers and scallions, so it is no big deal. But if I were using mushrooms, broccoli, and tomatoes, I would definitely precook them to prevent any unnecessary liquid in my egg bites. It is fast and easy: sauté them in olive oil, then pat them dry with paper towels. Spinach should also be precooked and strained, squeezed, and chopped.

More tips to consider:

• Cut the veggies, meats, and cheeses into small, even pieces so they cook evenly.
• Replace ½ the cream with cottage cheese for a velvety texture with a silky mouthfeel. 
• Don’t overfill the molds. Fill them 2/3 full, so they don’t spill over. 
• Stir them halfway through to keep the ingredients from sinking to the bottom.
• Don’t let them overcook. Take them out when the middle is still a bit moist, and they will finish cooking as they rest.

Recipe variations and add-ins:

• Other meats: I like to add different meats to these egg bites, like chopped chicken, pork, ground beef, and ham. 
• More veggies: Other veggies that taste great in these include chopped spinach, mushrooms, tomatoes, asparagus, broccoli, peas, and carrots.
• Spicy eggs: For a little heat, add a bit of my homemade Cajun seasoning. For extra-spicy eggs, toss in minced habanero peppers.
• Italian style: Give these eggs a pizza flavor with my homemade Italian seasoning, plus minced tomatoes and pepperoni.
• Add hash browns: Make these extra hearty egg bites. Add ½ cup shredded hash browns to the cheese, then top your egg bites with them. They will need to cook for an extra 10 minutes, but it’s worth it. 

Serving suggestions:

I like to serve these with fresh fruit and toast, or my crispy hash browns made from scratch with potatoes, oil, and seasonings. If I’m in a hurry and want to take them with me, I grab my favorite smoothie now, made with apple, mango, lime, banana, coconut, orange juice, and a bit of vanilla. For an energy boost, I enjoy them with this protein coffee mousse. It tastes and feels like dessert, but it’s packed with protein and a caffeine kick to get me going. 

If I’m serving these as snacks, they go great with my puff pastry cheese pockets. These little cheesy squares are so gooey and good; I love serving them with dipping sauces like honey mustard and slightly spicy buffalo sauce. They also go great with all kinds of chips and dip, chicken wings, and cheesy turkey sliders that I serve around the holidays when I have so many leftovers.

How to store leftovers:

• Refrigerate: Store leftovers in a sealed container in the fridge for 3 days.   
• Freezing: I freeze leftovers in a freezer-safe container for 3 months.   
• Defrost: Before reheating, I thaw my frozen leftovers in the refrigerator overnight. 
• Reheating: I reheat leftovers in the air fryer at 300°F for 1-2 minutes.  

Frequently asked questions

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