A Better Breakfast Sandwich

If you've seen my blog or social media posts before, you know that I absolutely love my air fryer. Over the holiday break, I started experimenting with new recipes to use for breakfast. One thing I love to eat in the mornings is breakfast sandwiches, so I started searching for different methods to make them in the air fryer.

I would up combining elements from several different recipes into one that fits my needs. The sandwich that I made has bacon and eggs, is on gluten-free bread. The first time I made these I used ramekins to make the eggs, but since they are round and my bread is square, that made no sense. The second time I made them, I used silicon mini loaf liners to make the eggs into a rectangle shape. This worked way better for the bread I was using.

The great thing about these breakfast sandwiches is that all parts are cooked in the air fryer. To get started, I cut 3 strips of bacon in half. Then, I cracked the eggs into their vessels and added the seasoning. I placed the bacon and eggs onto a tray in the air fryer and cooked them at 360° for 10 minutes.

If the bacon is not completely cooked through, you can add more cooking time at the same temperature. Once the first two components are finished, I put the bread in the air fryer so it can get toasted.

In less than 20 minutes with little prep and no standing over the stove cooking, you have a tasty breakfast without all the grease. If you have an air fryer and have never tried making breakfast in one, you really should.