Air Fryer Breakfast Pizza – Crispy & Ready in 10 Minutes

Air Fryer Breakfast Pizza started as a weekend experiment when I didn’t want to heat up the oven. My first attempt had a soggy crust because I piled everything on at once. After testing this three ways, I discovered that pre-crisping the crust at 375°F made all the difference. That one step gave me a golden, sturdy base that held melty cheese and perfectly set eggs without getting soft. Now it’s my favorite brunch shortcut when I want something fun, filling, and surprisingly easy.

Why This Air Fryer Breakfast Pizza Recipe Works

Air Fryer Breakfast Pizza works because the circulating heat crisps the crust quickly while melting cheese evenly. Pre-baking the naan or flatbread for a few minutes prevents a soggy bottom, which was the biggest issue in my early tests.

After experimenting with 400°F, I found the crust browned too fast before the egg fully set. Lowering to 375°F (190°C) gave the perfect balance—crispy base, bubbly cheese, and egg whites set to 160°F (71°C) without overcooking the yolk. This method delivers that brunch-style texture without the oven.

Timing for Air Fryer Breakfast Pizza

Prep Time: 5 minutes
Cook Time: 7–10 minutes
Total Time: 15 minutes

Ingredients for Air Fryer Breakfast Pizza

This makes 1 personal pizza (serves 1–2).

Base:

• 1 naan or small flatbread
• 1 teaspoon olive oil

Toppings:

• ¼ cup shredded mozzarella or cheddar
• 1 large egg
• 2 tablespoons cooked crumbled sausage or bacon
• 1 tablespoon diced bell peppers (optional)
• Pinch of salt and black pepper

Optional Finishes:

• Chopped green onions
• Red pepper flakes
• Hot sauce drizzle

How to Make Breakfast Pizza in the Air Fryer

1. Preheat your air fryer to 375°F (190°C) for 3 minutes.
2. Lightly brush the flatbread with olive oil.
3. Place flatbread in the air fryer basket and pre-cook for 2–3 minutes until lightly crisp.
4. Remove and sprinkle cheese evenly over the crust.
5. Add cooked sausage or bacon and any vegetables.
6. Create a small well in the center of the cheese and carefully crack the egg into it.
7. Return pizza to the air fryer.
8. Air fry at 375°F (190°C) for 5–7 minutes, until cheese is melted and bubbly and egg whites are fully set.
9. Check egg internal temperature; it should reach 160°F (71°C) for safe doneness.
10. Remove carefully, garnish as desired, slice, and serve warm.

Tips for Perfect Air Fryer Breakfast Pizza

• Pre-crisp the crust: Prevents soggy bottoms.
• Don’t overload toppings: Keep layers thin for even cooking.
• Lower temp if browning too fast: 370°F works well in smaller air fryers.
• Use fully cooked meat: Raw sausage won’t cook through in time.
• Watch the egg: Add 1–2 minutes if you prefer firmer yolk.
• Use parchment with holes: Helps with easy transfer and airflow.

Storing and Reheating Breakfast Pizza

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Air fry at 350°F (175°C) for 3–4 minutes until warmed and crisp again.

Freezing: Freeze without egg for best results; add fresh egg when reheating and cook 5–6 minutes.

Variations:

• Veggie: Spinach, mushrooms, and feta.
• Southwest: Chorizo, pepper jack, jalapeños.
• Bagel base: Use split bagel instead of naan.
• Gravy style: Spread thin layer of sausage gravy instead of oil.

Conclusion

This Air Fryer Breakfast Pizza is my favorite way to turn simple ingredients into something brunch-worthy in minutes. Once I started pre-crisping at 375°F, the crust stayed perfectly golden every time. It’s quick, customizable, and always a crowd-pleaser.