Air Fryer Biscuit Egg Sandwiches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 610
- Total Fat
- 31
- Saturated Fat
- 4
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 20
- Cholesterol
- 194
- Sodium
- 955
- Total: 20 min
- Active: 10 min
Ingredients
Nonstick cooking spray, for the molds
4 large eggs
Kosher salt
4 thin slices deli ham
One 16.3-ounce tube refrigerated flaky biscuit dough, such as Pillsbury
Hot sauce, for serving
Directions
Special equipment:
4 silicone baking cups, 6-quart air fryer- Spray 4 silicone baking cups with nonstick spray. Transfer the cups to the basket of a 6-quart air fryer.
- Whisk together the eggs in a large glass measuring cup until no white streaks remain. Season with 1/2 teaspoon salt. Divide the eggs among the baking cups. Insert a piece of ham into each cup, crumpling it to make it fit (some of the ham should stick out above the surface of the eggs).
- Tear off 4 biscuits from the tube of dough. Place each biscuit in the basket of the air fryer in a single layer. Set the air fryer to 300 degrees F and cook for 10 minutes. The biscuits should be golden brown; transfer to a cutting board.
- Gently lift each egg muffin from its mold so you can see if it’s set. If there’s no liquid egg on the bottom, transfer the mold to the cutting board. If there is liquid egg on the bottom, cook for up to 1 minute more.
- Slice each biscuit in half crosswise. Remove the egg muffins from the molds and slice in half crosswise. Arrange the two egg halves on each bottom biscuit, drizzle with plenty of hot sauce and sandwich with the top biscuit.