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Preheat your air fryer to 380°F (193°C). Place 3 strips of bacon per sandwich (total of 12 strips for 4 servings) into the air fryer basket in a single layer. You may need to cook the bacon in batches depending on the size of your air fryer.

Cook the bacon in the air fryer for 10 minutes, or until crispy to your liking. Once cooked, remove the bacon and set aside on a paper towel-lined plate to drain excess grease.

While the bacon is cooking, crack 2 eggs per sandwich (total of 8 eggs for 4 servings) into a small bowl. Whisk the eggs thoroughly until the yolks and whites are fully combined.

Melt 1 tablespoon of unsalted butter in a large non-stick pan over medium heat. Once the butter is melted and shimmering, pour the whisked eggs into the pan. Season the cooking eggs with salt and black pepper to taste.

Cook the eggs for 2-3 minutes, or until the edges are set and the bottom is lightly golden. Carefully flip the eggs over to cook the other side for about 1 minute. Immediately place 2 slices of American cheese on top of the cooked eggs. Cover the pan with a lid to allow the cheese to melt, about 1 minute.

While the cheese is melting, slice each everything bagel in half horizontally. Remove the cheesy eggs from the pan and set aside. Add the remaining 1 tablespoon of unsalted butter to the pan, or use any residual butter from cooking the eggs. Place the cut sides of the bagel halves down into the pan and toast until golden brown, about 1-2 minutes per side.

Assemble the sandwiches: Place the cooked eggs with melted cheese on the bottom half of each toasted bagel. Layer the cooked bacon on top of the eggs, then cover with the top half of the toasted bagel. Serve immediately.


Preheat your air fryer to 380°F (193°C). Place 3 strips of bacon per sandwich (total of 12 strips for 4 servings) into the air fryer basket in a single layer. You may need to cook the bacon in batches depending on the size of your air fryer.

Cook the bacon in the air fryer for 10 minutes, or until crispy to your liking. Once cooked, remove the bacon and set aside on a paper towel-lined plate to drain excess grease.

While the bacon is cooking, crack 2 eggs per sandwich (total of 8 eggs for 4 servings) into a small bowl. Whisk the eggs thoroughly until the yolks and whites are fully combined.

Melt 1 tablespoon of unsalted butter in a large non-stick pan over medium heat. Once the butter is melted and shimmering, pour the whisked eggs into the pan. Season the cooking eggs with salt and black pepper to taste.

Cook the eggs for 2-3 minutes, or until the edges are set and the bottom is lightly golden. Carefully flip the eggs over to cook the other side for about 1 minute. Immediately place 2 slices of American cheese on top of the cooked eggs. Cover the pan with a lid to allow the cheese to melt, about 1 minute.

While the cheese is melting, slice each everything bagel in half horizontally. Remove the cheesy eggs from the pan and set aside. Add the remaining 1 tablespoon of unsalted butter to the pan, or use any residual butter from cooking the eggs. Place the cut sides of the bagel halves down into the pan and toast until golden brown, about 1-2 minutes per side.

Assemble the sandwiches: Place the cooked eggs with melted cheese on the bottom half of each toasted bagel. Layer the cooked bacon on top of the eggs, then cover with the top half of the toasted bagel. Serve immediately.
