These adorable bacon egg cups are a fresh take on the classic breakfast combo. I originally baked these, but they’re amazing in the air fryer—no need to heat up the oven! —Carol Forcum, Marion, Illinois,
Ingredients
- 4 bacon strips
- 4 large eggs
- 1/3 cup half-and-half cream
- 1/8 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 2 green onions, chopped
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Directions
In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm.
Preheat air fryer to 350°. In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edges of each of two 8-oz. ramekins or custard cups coated with cooking spray.
Sprinkle ramekins with half the cheese and onions. Divide egg mixture between ramekins. Break 1 remaining egg into each ramekin. Sprinkle with remaining cheese and onions. Place ramekins on tray in air-fryer basket; cook until eggs are completely set, 15-20 minutes. Remove from basket; let stand 5 minutes before serving.
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Nutrition Facts
1 serving: 397 calories, 29g fat (13g saturated fat), 437mg cholesterol, 640mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 26g protein.
