Preheat and prepare: Preheat your air fryer to 350°F (175°C) for 3–5 minutes. Lightly spray a silicone muffin mold or metal muffin tin that fits your air fryer basket. If using a metal tin, make sure it’s air-fryer safe and fits comfortably.

Par-cook the bacon: Air fry bacon slices for 3–4 minutes until they begin to render but are still flexible. You want them pliable for wrapping, not crisp. Remove and cool slightly.

Form the bacon cups: Line each muffin well with one slice of bacon, wrapping it around the sides to form a ring. If the slices are short, overlap two pieces slightly. You can add a small half-slice on the bottom for a more solid base if you like.

Add cheese and seasoning: Sprinkle a little shredded cheese into each bacon-lined cup. In a small bowl, mix heavy cream with garlic powder, paprika, salt, and pepper. This step is optional but helps season the whites.

Add the eggs: Crack one egg into each cup. If you’re using the cream mixture, drizzle about 1 teaspoon over each egg.

Air fry: Place the muffin mold or tin in the air fryer basket. Cook at 330–350°F (165–175°C) for 8–12 minutes, depending on how set you want the yolks: Soft-set yolk: 8–9 minutes

Medium: 10–11 minutes

Fully set: 12 minutes

Finish and rest: Carefully remove the cups and let them rest for 2 minutes. The carryover heat will finish the whites and make them easier to unmold.

Garnish and serve: Top with more cheese if you like, plus chives or green onions. Season with extra salt and pepper to taste.