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Air Fryer Breakfast Egg Tarts

Air Fryer Breakfast Tarts are a new favorite breakfast in my house. Delicious savory puff pastry squares with eggs, bacon, and cheese on top make a quick, easy, and irresistible breakfast.

overhead shot of air fryer breakfast tarts with eggs and the air fryer on the side.

I haven’t created a lot of air fryer breakfast recipes, mostly because breakfast is generally pretty quick and easy to make. But sometimes you want something a little more special—without a lot of extra effort.

Puff pastry makes these savory air fryer breakfast pastries both fancy and super easy to make. Perfectly runny eggs, salty bacon, and gooey cheese nestle into its flaky layers.

When do you serve air fryer puff pastry egg tarts?

These eggy, gooey, flaky air fryer breakfast puff pastry tarts are perfect for any time you want a breakfast that’s a little special, but still super easy. Frozen puff pastry makes this recipe dead easy to pull off and the air fryer makes it super fast, too.

These air fryer breakfast egg tarts are perfect for Mother’s Day or Father’s Day—it’s a perfect way to start the day showing your mother or father how much you appreciate all they do for you.

I love to make these air fryer breakfast pastries for my husband on Valentine’s Day, too. They’re also perfect for Easter breakfast—they’re a great savory start to a day that’s full of sugar-y treats.

These air fryer breakfast egg pastries make a great brunch dish. And because you cook them in the air fryer, you’ll still have the stove and oven free to make other dishes like Blueberry Clafoutis, Crepes, Souffle Pancakes, Chilaquiles, Cinnamon Rolls (ooh! Or Chocolate Cinnamon Rolls! Or Apple Pie Cinnamon Rolls!), Apple Fritters, or French Toast Sticks. If you want to stick with savory, this Breakfast Quesadilla is perfect.

Also? I’m not saying I know this from personal experience, but I bet a buttery, flaky, egg-and-bacon-y air fryer breakfast egg tart would be a pretty great hangover cure. There’s nothing like a carb-and-egg-and-cheese breakfast after a night of celebrating.

Overhead shot of the ingredients needed to make the air fryer egg tarts.

Ingredients for Air Fryer Breakfast Tarts

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

These Air Fryer Breakfast Tarts only require a handful of basic breakfast ingredients (in addition to the puff pastry, of course). Here’s what you need:

  • Puff pastry (thawed)
  • Eggs
  • Cheese (shredded or crumbled)
  • Bacon (cooked and chopped), or substitute diced Air Fryer Pork Belly
  • Green onions and/or fresh herbs, for garnish (optional)
  • Salt & pepper

Here’s how to make them

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

Making these Air Fryer Breakfast Pastries is easy! Here’s how:

  • Thaw one sheet frozen puff pastry.
  • Cut the pastry sheet into rectangles.
  • Brush a bit of egg wash on each rectangle.
  • Put the puff pastry squares into the air fryer basket (you’ll have to cook in batches) and cook until golden brown.
  • Cut another rectangle within the pastry (so you are cutting an outline of a rectangle through the top layers of the pastry but not all the way through the bottom of the pastry–think of a swimming pool which is a hole in the ground but it still has a bottom) and push the middle of the pastry down to create a well or hole for the egg to sit in.
  • Put the pastries back in the air fryer basket and break and egg into the well of each.
  • Top with shredded cheese and chopped bacon.
  • Air fry again, cooking until the egg white is set and yolk is cooked to your liking. I like mine with the white completely set, but with the yolk still runny enough to flow onto the pastry shell.
  • Serve seasoned with salt and pepper and garnished with green onions and/or chopped herbs as desired.
overhead shot of the breakfast pastries on a white plate.

What’s the best brand of frozen puff pastry to use?

I love the DuFour brand puff pastry because it is made with real butter. It bakes up buttery and so, so flaky. I’ve also used Pepperidge Farms’ frozen puff pastry and it is decent—and a lot less expensive!

What kind of cheese is best for these air fryer breakfast pastries?

This air fryer breakfast recipe is super versatile. You can use whatever cheese you like with eggs. Try a shredded cheddar, aged gouda, gruyere, or even a pepper jack.

I’ve also made these with softer cheeses like goat cheese, brie, boursin, or even cream cheese. If you choose one of these softer cheeses, it’s best to put the cheese in the pastry pocket first before the egg, so that it doesn’t run off the pastry as it bakes.

For an extra-special treat, serve Candied Bacon alongside!
 

low angle shot of the breakfast pastries with the air fryer in the background.

More Air Fryer Recipes You’ll Love

If you love using your air fryer, try Air Fryer Caramelized Bananas, Air Fryer Cornbread Muffins, Air Fryer Empanadas, Air Fryer Samosas, Air Fryer Spring Rolls, or Air Fryer Bacon.

For another super easy breakfast idea, try these Bacon Gruyere Egg Bites.

Overhead shot of breakfast egg tarts made in the air fryer.

Air Fryer Breakfast Tarts with Eggs and Bacon

Robin Donovan
Puff pastry makes these savory breakfast pastries both fancy and super easy to make. Perfectly runny eggs, salty bacon, and gooey cheese are nestled into its flaky layers.


5 from 6 votes
Prep Time 5 mins
Cook Time 17 mins
Total Time 22 mins
Cuisine American
Calories 194 kcal

Ingredients
  

For the pastries

  • Puff pastry step 1:
  • 1 sheet puff pastry thawed
  • 7 eggs

Toppings

  • ¼ cup shredded cheese see note
  • ¼ cup cooked and chopped bacon
  • 2 green onions thinly sliced (optional)
  • 1 tablespoon chopped fresh parsley basil, dill, or other herbs (optional)
  • Salt & pepper

Instructions
 

  • With the thawed puff pastry sheet still folded, cut in half. Open and cut each half into 3 cutting along the crease to make 6 rectangles.
  • In a small bowl, whisk 1 of the eggs with a teaspoon of water. Brush the egg wash over the top of each pastry rectangle.
  • Place as many pastry rectangles as you can in your Air Fryer depending on the size of your fryer. I can fit two. Don’t overcrowd.
  • Cook at 380°F for 12 minutes, or until golden brown. Remove and repeat the process until all pastries are cooked. Allow to cool for a couple moments.
  • Using a sharp knife, cut another rectangle within the pastry (you want to cut the outline of a rectangle through the top layers of the pastry, leaving the bottom of the pastry intact–so you are basically creating a well for the egg to sit in). With your fingers, push the middle of the pastry (the part inside the rectangle you just cut) down into the pastry to create a well.
  • Transfer the pastry back to the air fryer. Break an egg into the well of each.
  • Top with shredded cheese and bacon.
  • Cook again at 380°F for 5 minutes, or until the egg white is cooked through and yolk is cooked to liking. I like for the white to be fully set and the yolk to still be a bit runny.
  • Serve seasoned with salt and pepper and garnished with chopped green onion and fresh herbs if desired.

Notes

1. You can use any cheese you like here. Try shredded cheddar, gouda, gruyere, pepper jack, or feta. Or use a soft cheese like goat cheese, brie, boursin, or even cream cheese.
2. If you choose one of these softer cheeses, it's best to put
the cheese in the pastry pocket first before the egg, so that it doesn't run
off the pastry as it bakes.

Nutrition

Serving: 1Calories: 194kcalCarbohydrates: 4gProtein: 13gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 235mgSodium: 401mg
Keyword air fryer, air fryer breakfast, air fryer eggs
Tried this recipe?Let us know how it was!
pinterest pin for air fryer breakfast egg tarts.
By on February 1st, 2022

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

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