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Air Fryer Egg and Cheese English Muffin - A Quick, Satisfying Breakfast

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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 1 English muffin, split
  • 1 large egg
  • 1 slice cheese (American, cheddar, provolone, or Swiss)
  • 1 teaspoon butter or a light spray of oil (optional, for extra toastiness)
  • Salt and pepper, to taste
  • Nonstick spray for the ramekin or silicone egg mold
  • Optional add-ins: cooked bacon or sausage, a tomato slice, spinach, hot sauce, or a smear of pesto or mayo

Method
 

  1. Preheat the air fryer: Set it to 350°F (175°C) for 2–3 minutes. Preheating helps the muffin toast and the egg set evenly.
  2. Prep the muffin: Split the English muffin. Lightly butter the cut sides or spritz with oil for a golden, crisp surface.
  3. Toast the muffin: Place both halves cut side up in the basket. Air fry at 350°F for 3–4 minutes until lightly golden. Remove and set aside.
  4. Cook the egg: Lightly spray a small ramekin or silicone mold. Crack in the egg, pierce the yolk gently with a toothpick (helps prevent popping), and season with salt and pepper. Air fry at 350°F for 5–6 minutes for a set yolk, or 4–5 minutes for slightly runny.
  5. Add cheese: Place the cheese on the bottom muffin half. Top with the cooked egg. If you’re adding bacon, sausage, or greens, layer them here.
  6. Melt and finish: Close the sandwich and return it to the air fryer for 1–2 minutes at 320–330°F to melt the cheese and warm everything through without overcooking the egg.
  7. Serve: Let it sit for 1 minute to settle. Add a dash of hot sauce or a thin spread of mayo if you like. Eat warm.