RECIPE PREP: Preheat your air fryer to 350°F for 5 minutes.

1. Heat a small skillet over medium heat and add the olive oil. When the oil is warm, add the onion, red bell pepper, and mushrooms. Cook, stirring occasionally, for 5 minutes or until veggies are tender. Add the chopped spinach to the skillet. Cook for another minute or until the spinach is just wilted. 
2. Lightly grease the egg muffin mold with non-stick cooking spray. Using 1/3 each: cheese, bacon, and sautéed veggies, divide them between the 7 wells of the muffin mold. (Reserve the remaining 2/3 of the ingredients to make 2 more batches of mini egg cups.)
3. In a medium bowl, whisk together eggs, cream, salt and pepper. (If you prefer egg bites that are super light and spongy, then whisk until light and fluffy to trap more air within the liquid.)
4. Add egg mixture to the wells, filling them no more than 1/2 way full. We need to leave a little room for expansion, as the egg bites will rise and become fluffy once cooked.
5. Carefully place the filled egg bite mold into the preheated air fryer basket. Cook the egg bites at 350°F for approximately 10 to 12 minutes, or until the tops are set and slightly golden and the centers are set. Allow the egg bites to rest inside the air fryer for 5 minutes. The centers will finishing cooking in the residual heat.
6. Remove the air fryer egg bites from the mold and repeat the process with the remaining ingredients.