Air Fryer Crispy Bacon Egg Waffle Sandwich
A breakfast sandwich featuring golden waffles, crispy bacon cooked in the air fryer, fluffy scrambled eggs, and sweet maple butter. This recipe pairs fresh homemade waffle batter with the speed and crispiness of air fryer cooking, creating a satisfying morning meal that's ready in under 50 minutes. The air fryer renders the bacon perfectly crispy without any grease splatter.
Steps
Before you start
- Have all ingredients at room temperature (eggs and butter especially)
- Read through the full recipe to understand the timing and concurrent cooking tasks
- Line your air fryer basket with parchment paper to reduce cleanup
- Ensure your waffle iron is accessible and ready to use
Mix waffle batter
- In a large bowl, whisk together flour (2 cups / 250g), baking powder (2 tsp / 10g), salt (1/4 tsp), and sugar (2 tbsp / 25g) until evenly combined.
- In another medium bowl, whisk together 2 large eggs, milk (1¾ cups / 420ml), melted butter (4 tbsp / 57g), and vanilla (1 tsp / 5ml) until smooth.
- Pour the wet ingredients into the dry ingredients and fold together with a spatula just until no flour streaks remain—do not overmix, as some small lumps are desirable.
- Let the batter rest for 5 minutes while you prepare the other components.
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Ready when: Batter is thick and slightly lumpy with no flour streaks visible
Tip: Don't overmix—lumps in the batter will result in a fluffier waffle. Overmixing develops gluten and makes them dense and heavy.
Preheat air fryer and arrange baconOven 350°F / 175°C
- Set your air fryer to 350°F (175°C) and preheat for 3 minutes.
- While it preheats, line the air fryer basket with parchment paper or use the wire rack if your air fryer model allows.
- Separate 12 bacon slices and arrange them in a single layer in the basket, patting them dry with a paper towel if they seem wet.
- Do not overlap the slices heavily, or they won't crisp evenly.
- You may need to cook bacon in two batches depending on your basket size.
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Ready when: Air fryer is preheated and ready to cook, bacon is arranged in a single layer
Tip: Thick-cut bacon works far better in the air fryer than thin bacon, which can curl excessively or burn. Pat bacon dry before arranging to help it crisp evenly.
Cook bacon in air fryerOven 350°F / 175°C
- Place the bacon-lined basket in the air fryer and set the timer for 15 minutes.
- At the 8-minute mark (halfway through), pause and shake the basket to redistribute the bacon so it cooks evenly and adjust any overlapping slices.
- Bacon is done when it's deep golden brown and crispy throughout, with no soft or chewy spots.
- Transfer the cooked bacon to a plate lined with paper towels to drain any excess grease.
- While the bacon cooks, you'll have time to make the waffles and cook the eggs.
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Ready when: Bacon is deep golden brown and crispy throughout, not limp or flexible
Tip: If cooking bacon in two batches, increase the time for the second batch by 1–2 minutes since the air fryer temperature will drop slightly after removing the first batch.
Cook waffles (while bacon cooks)
- While the bacon cooks, preheat your waffle iron according to the manufacturer's instructions (usually 3–5 minutes).
- Once hot, lightly butter or spray the waffle iron plates.
- Ladle about 1/3 to 1/2 cup of batter into the center of the waffle iron (amount varies by machine—follow your iron's guidelines).
- Close the lid and cook for 3–4 minutes, until steam no longer escapes and the waffle is golden brown and crispy on the outside.
- Transfer each finished waffle to a plate.
- Repeat with the remaining batter to make 4–6 waffles total.
- Finished waffles will stay warm on the plate while you complete the other components.
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Ready when: Waffle is golden brown on the outside, crispy to the touch, and steam stops escaping
Tip: Don't open the waffle iron too early—the waffle needs full time to crisp. If a waffle sticks, your iron may not be hot enough or you may have used too much batter. Reduce batter amount slightly for the next waffle.
Cook eggs on stovetop
- While the bacon and waffles are cooking, heat 2 tbsp of the softened butter in a 10-inch (25 cm) skillet over medium heat.
- In a small bowl, whisk together 4 large eggs with a small pinch of salt and a pinch of black pepper until well combined and uniform in color.
- Once the butter is foamy and fragrant (about 1 minute), pour in the whisked eggs.
- Stir gently and continuously with a spatula or wooden spoon, scraping the bottom and sides of the skillet as curds form.
- Cook for 4–5 minutes until the eggs are mostly set but still slightly creamy and soft (they should not be dry or browned).
- Transfer the cooked eggs to a plate.
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Ready when: Eggs are set but still slightly creamy and soft, not browned or overcooked
Tip: Remove the eggs from heat when they still look slightly underdone—they will continue to cook from residual heat and will be creamy and tender rather than rubbery and dry.
Make maple butter
- In a small bowl, combine the remaining 4 tbsp of softened butter with 3 tbsp of pure maple syrup.
- Stir with a spoon until well blended and uniform, with no visible swirls.
- Taste and add a very small pinch of salt if desired (the salt enhances the maple flavor and balances sweetness).
- Set aside until ready to assemble.
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Ready when: Butter and maple syrup are fully blended with no visible swirls or separation
Tip: If your butter is too cold and won't blend smoothly, let it sit on the warm stovetop for 30 seconds or stir it vigorously for a moment to warm it slightly.
Assemble sandwiches
- Working with one waffle at a time, carefully split it in half horizontally along the ridges or lines to create two pieces.
- Spread about 1 tbsp of maple butter on the inside of the bottom waffle half.
- Layer 3–4 pieces of the crispy bacon on top of the maple butter.
- Add a portion of the scrambled eggs (about 1/4 of the total amount) on top of the bacon.
- Spread another 1 tbsp of maple butter on the inside of the top waffle half and place it maple-butter-side down on top of the eggs to create a complete sandwich.
- If desired, cut the sandwich diagonally and serve immediately on a warm plate.
- Repeat with the remaining waffles, bacon, and eggs to make 3 more sandwiches.
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Ready when: Sandwich is assembled with all layers visible and maple butter visible at the edges
Tip: Assemble sandwiches one or two at a time and serve them right away, as they are best eaten warm and fresh. If you need to hold finished waffles while completing assembly, keep them warm in a 200°F (93°C) oven for up to 5 minutes.
Good to know
Tips
- Make sure your eggs are at room temperature before mixing into the batter—cold eggs can cause lumps and uneven mixing. If you forgot, run the eggs under warm water for 1 minute or let them sit on the counter while prepping other ingredients.
- The air fryer is perfect for bacon because there's no grease splatter, no need to monitor it constantly, and the bacon crisps beautifully without curling. Thick-cut bacon yields the best results; thin bacon can become brittle or burn.
- If you don't have a waffle iron, use 8–10 frozen waffles instead. Toast them in the air fryer at 300°F (150°C) for 4–5 minutes until warm and crispy, then assemble the sandwiches as directed. This cuts down prep time significantly.
- For extra indulgence, mix a pinch of cayenne pepper or a few drops of bourbon into the maple butter. For a savory twist, mix the softened butter with soy sauce and a touch of honey instead of maple syrup.
Make ahead
The waffle batter can be made up to 1 day in advance and stored in an airtight container in the refrigerator; stir gently before using. The maple butter can be made up to 3 days ahead and stored in a covered bowl in the refrigerator; reheat in the microwave for 10 seconds before serving to reach spreadable consistency. Bacon can be cooked up to 4 hours ahead and reheated in a 350°F (175°C) oven for 3 minutes or in the air fryer at 300°F (150°C) for 4–5 minutes until crispy.
Storage & reheating
Store leftover waffles in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Reheat room-temperature or refrigerated waffles in a toaster or toaster oven until crispy (about 2–3 minutes), or frozen waffles in the toaster until hot and crispy. Store cooked bacon in an airtight container in the refrigerator for up to 5 days; reheat in a 350°F (175°C) oven for 3–5 minutes or in the air fryer at 300°F (150°C) for 4–5 minutes. Maple butter can be refrigerated in an airtight container for up to 1 week; warm in the microwave for 10 seconds before serving.
Substitutions
- all-purpose flour → 2 cups (240g) all-purpose flour mixed with 2 tbsp (15g) cornstarch. Cornstarch adds extra crispiness to the waffle exterior and makes them even more tender inside.
- bacon slices, thick-cut → 8–12 slices of thick-cut ham, smoked sausage patties (sliced), or Canadian bacon. Any savory breakfast meat works well. Adjust air fryer timing by 1–2 minutes depending on thickness and fat content.
- large eggs → 4–6 slices of melted cheese (cheddar, Swiss, or American) or sautéed spinach mixed with a splash of cream. For a vegetarian option or to vary the filling, melt cheese over the bacon or use sautéed vegetables. Reduce cooking time accordingly.
- pure maple syrup → Honey, agave nectar, or brown sugar butter (2 tbsp brown sugar mixed with 1 tbsp melted butter). Any sweetener works—mix with softened butter the same way as maple syrup. Brown sugar butter gives a more caramel-like flavor.
