Air Fryer Breakfast Sandwiches were my attempt to stop spending money on drive-thru mornings, but my first batch had burnt muffin edges and overcooked eggs. I had the temperature too high. After testing this three ways, I discovered that 350°F was the sweet spot for perfectly set eggs and melted cheese without drying anything out. Once I started cooking the egg separately in a small mold and assembling it after, everything changed. Now I get fluffy eggs, gooey cheese, and crisp English muffins in just minutes.
Why This Air Fryer Breakfast Sandwiches Recipe Works
Air Fryer Breakfast Sandwiches cook faster and more evenly than stovetop versions, especially when you control the egg thickness. Using a small ramekin or silicone mold creates that perfect round egg layer that fits the English muffin exactly.
After testing higher temperatures like 370°F, I found the muffins browned too quickly before the cheese melted. At 350°F (175°C), everything heats evenly—fluffy eggs, fully melted cheese, and lightly crisped bread. The air fryer also makes it easy to batch-cook and reheat sandwiches without turning them soggy, which is perfect for busy mornings.
Timing for Air Fryer Breakfast Sandwiches
Prep Time: 5 minutes
Cook Time: 8–10 minutes
Total Time: 15 minutes
Ingredients for Air Fryer Breakfast Sandwiches
This makes 2 sandwiches.
Egg Layer:
- 2 large eggs
- 1 tablespoon milk
- Pinch of salt
- Pinch of black pepper
Sandwich Components:
- 2 English muffins, split
- 2 slices cheddar or American cheese
- 2 slices cooked bacon or 2 sausage patties (fully cooked)
- Light butter or cooking spray for muffins
Optional Add-Ons:
- Sliced avocado
- Hot sauce
- Spinach leaves
How to Make Breakfast Sandwiches in the Air Fryer
- Preheat your air fryer to 350°F (175°C) for 3 minutes.
- Lightly grease two small ramekins or silicone egg molds.
- Whisk eggs, milk, salt, and pepper until fully combined.
- Pour egg mixture evenly into molds (about ½ inch thick).
- Air fry at 350°F (175°C) for 4–5 minutes, until eggs are set and reach 160°F (71°C) internally. The center should look firm but tender.
- Remove eggs and let them rest for 1 minute to firm up.
- Lightly butter the English muffins and place them cut-side up in the air fryer. Toast at 350°F (175°C) for 2–3 minutes until lightly golden.
- Assemble sandwiches: bottom muffin, egg round, bacon or sausage, cheese slice, then top muffin.
- Return assembled sandwiches to the air fryer for 2–3 minutes at 350°F (175°C) until the cheese is fully melted and the tops are lightly crisp.
- Serve warm.
Tips for Perfect Air Fryer Breakfast Sandwiches
- Keep temp at 350°F: Higher heat browns bread too quickly.
- Don’t overcrowd: Leave space for proper air circulation.
- Cook eggs separately: This ensures even doneness.
- Use shallow molds: Thick eggs may cook unevenly.
- Foil wrap option: Wrap sandwich loosely in foil for a softer texture.
- Check at 8 minutes total: Smaller air fryers cook faster.
Storing and Reheating Breakfast Sandwiches
Storage: Wrap cooled sandwiches in parchment paper and refrigerate up to 4 days. Freeze individually up to 2 months.
Reheating (Refrigerated): Air fry at 330°F (165°C) for 3–4 minutes.
Reheating (Frozen): Air fry at 330°F (165°C) for 6–8 minutes, flipping halfway.
Variations:
- Bagel version: Use thinner bagels and add 1–2 minutes cook time.
- Croissant sandwich: Lower temp to 340°F to prevent over-browning.
- Keto style: Replace muffins with two egg rounds as “buns.”
- Veggie option: Add sautéed mushrooms, spinach, and feta.
Conclusion
These Air Fryer Breakfast Sandwiches make mornings so much easier. Once I locked in that 350°F sweet spot, the texture was consistently perfect, fluffy eggs, melty cheese, and crisp bread every time. I always keep a few in the fridge for busy days.
