Air Fryer Breakfast Sandwich
Crispy bacon, a fluffy set egg, melty cheese and a buttery toasted English muffin, all made in the air fryer in about 30 minutes with minimal cleanup.
- Prep
- 8 min
- Cook
- 22 min
- Wait
- 2 min
- Total
- 32 min
- Makes
- 2 sandwiches
Steps
Before you start
- Your air fryer basket must fit two 4-inch (10 cm) ramekins side by side, or plan to cook the eggs one at a time (add 9 minutes).
- Use standard-thickness bacon; thick-cut needs 2–4 extra minutes. Air fryers vary, so check at the early end of each time range.
- Soften the butter for 15 minutes at room temperature so it spreads without tearing the muffins.
- Have everything prepped and within reach before you start, because the steps move quickly.
Preheat and prep
- Preheat the air fryer to 400°F (200°C) for 3 minutes.
- Cut the bacon slices in half crosswise.
- Lightly grease two 4-inch (10 cm) ramekins with cooking spray.
- Split the English muffins with a fork.
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Ready when: Air fryer is hot and ramekins are greased on the bottom and sides.
Tip: Splitting with a fork leaves nooks that crisp up and hold butter.
Air fry the bacon
- Arrange the bacon pieces in a single layer in the basket, slightly overlapping only if needed.
- Cook at 400°F (200°C) for 6–8 minutes, flipping with tongs at the 4-minute mark.
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Ready when: Bacon is deep golden-red, crisp at the edges, and no longer translucent.
Tip: If the bacon smokes, add 1 tablespoon of water to the drawer beneath the basket to catch the grease.
Drain and reset
- Move the bacon to a paper towel-lined plate.
- Carefully pour the grease out of the drawer and wipe the basket with a paper towel.
- Lower the air fryer temperature to 350°F (175°C).
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Ready when: Basket is free of pooled grease.
Tip: Let the grease cool slightly before pouring it out; it is very hot.
Prepare the eggs
- Crack 1 egg into each greased ramekin.
- Add 1 teaspoon milk to each, plus a pinch of salt and pepper.
- Beat each with a fork for about 15 seconds until the yolk and white are fully combined.
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Ready when: Eggs are uniformly pale yellow with no streaks of white.
Tip: Fill ramekins no more than halfway so the eggs have room to puff.
Cook the eggs
- Set the ramekins in the basket and air fry at 350°F (175°C) for 8–10 minutes.
- Eggs will puff, then settle.
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Ready when: Centers are firm with no wobble or wet spots, and a thermometer reads 160°F (71°C).
Tip: Start checking at 8 minutes; overcooked eggs turn rubbery.
Toast the muffins
- Remove the ramekins and let the eggs cool 1 minute, then run a knife around the edge and slide each egg out.
- Spread the softened butter over the cut sides of the muffin halves.
- Place them cut side up in the basket and air fry at 350°F (175°C) for 3 minutes.
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Ready when: Muffin edges are golden brown and the surface feels crisp.
Tip: Keep the halves cut side up so the buttered surfaces toast and don't burn.
Assemble and melt
- Build each sandwich on a toasted muffin bottom: 1 egg, 1 cheese slice, and 4 bacon halves.
- Return the open-faced bottoms to the basket and air fry at 350°F (175°C) for 1 minute.
- Top with the muffin tops.
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Ready when: Cheese is glossy, soft, and drooping over the edges of the egg.
Tip: Fold the egg or trim it to fit the muffin so it doesn't hang over and overcook.
Rest and serve
- Let the sandwiches rest for 1 minute so the filling settles and the muffin is comfortable to hold.
- Serve warm.
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Ready when: Sandwiches are warm, not steaming hot, and hold together when pressed.
Good to know
Tips
- Beating the egg with milk gives a uniform, round, sandwich-sized patty that cooks evenly, unlike a whole cracked egg with a runny yolk.
- Don't overcrowd the basket; air needs to circulate for crisp bacon and evenly set eggs.
- For a runny yolk, crack the egg whole into the ramekin, prick the yolk once with a toothpick, and cook at 330°F (165°C) for 6–7 minutes. Note this will not reach 160°F (71°C).
- Cooking times vary by air fryer model, so check early the first time and note your own times.
Make ahead
"Cook the bacon and eggs up to 3 days ahead and refrigerate separately in airtight containers. Assemble with freshly toasted muffins and reheat in the air fryer at 350°F (175°C) for 3–4 minutes."
Storage & reheating
"Room temperature: up to 2 hours. Refrigerator: wrap tightly and keep up to 3 days. Freezer: wrap individually in parchment, then foil, and freeze up to 2 months. Reheat refrigerated sandwiches in the air fryer at 350°F (175°C) for 4–5 minutes; from frozen, 10–12 minutes, until the center reaches 165°F (74°C)."
Substitutions
- standard-cut bacon → Pre-cooked breakfast sausage patty or Canadian bacon. Air fry a sausage patty at 375°F (190°C) for 5–6 minutes; Canadian bacon needs only 2–3 minutes.
- English muffins → Biscuits, bagel thins or brioche buns. Toast time may vary by 1–2 minutes; watch for browning.
- American or cheddar cheese slices → Pepper jack, Swiss or provolone slices. Melting time stays about the same.
- whole milk → Water or heavy cream. Water gives a slightly firmer egg; cream gives a richer one.
