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Air Fryer Breakfast Egg Tarts

Name: Air Fryer Breakfast Egg Tarts
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 2 sheets puff pastry (thawed but cold); 4 large eggs (room temperature); ¼ cup milk; ½ teaspoon kosher salt; ½ teaspoon black pepper; ¼ cup shredded sharp cheddar cheese; 6 breakfast sausage links (cooked and chopped (about ¾ cup)); 4 tablespoons unsalted butter (melted); 1 tablespoon everything bagel seasoning

Author: Laurie Fleming
Published: October 27, 2022

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Flaky air fryer breakfast egg tarts made with puff pastry, scrambled eggs, sausage, and cheese. Ready in 25 minutes — perfect for busy mornings, brunch, or meal prep.

Golden air fryer breakfast egg tarts in flaky pastry shells with smooth custard filling.

If your weekday mornings could use a hot, flaky, protein-packed breakfast that comes together faster than a coffee run, these air fryer breakfast egg tarts are about to become your new favorite shortcut. Imagine buttery puff pastry — golden, shatteringly crisp on top — wrapped around fluffy scrambled eggs, savory sausage, and melty cheese. All cooked in under 7 minutes in the air fryer. No oven preheating, no greasy pan, no fuss.

These little hand pies are everything a breakfast pastry should be: portable, customizable, freezer-friendly, and seriously satisfying. Whether you’re feeding a hungry crowd for weekend brunch, prepping grab-and-go breakfasts for the week, or just want something a little more exciting than cereal, these tarts deliver every time.

Best of all? You only need a handful of pantry staples (most of which you probably already have) and about 25 minutes from start to finish.

Close-up of baked egg tarts with lightly browned tops inside an air fryer basket

Why You’ll Love This Recipe

Ready in 25 minutes — perfect for busy school mornings or last-minute brunch guests
Flaky, golden, bakery-style results without turning on the oven
Endlessly customizable — swap the sausage for bacon, ham, veggies, or go vegetarian
Freezer-friendly — make a big batch and reheat straight from frozen
Kid-approved — handheld, mess-free, and packed with flavor kids actually eat
No special equipment beyond an air fryer and a skillet

What Are Breakfast Egg Tarts?

A quick note on naming: traditional egg tarts (dan tat) are the small, custard-filled pastries you’d find at a Hong Kong dim sum cart — those have a rich, silky egg custard center. This recipe is different. These are American-style breakfast hand pies: flaky puff pastry pockets stuffed with scrambled eggs, sausage, and cheese. Think of them as the homemade, upgraded cousin of a frozen breakfast pastry — without the long ingredient list or the sodium.

They’re closer in spirit to a hand-held breakfast sandwich than a true egg tart, but the puff pastry crust gives them that bakery-window appeal that makes everyone think you worked way harder than you did.ger!

Ingredients You’ll Need

Here’s everything you need to make a batch of 6 generous breakfast tarts:

Ingredients needed for Air Fryer Breakfast Egg Tarts on kitchen table.

Puff Pastry: The key to flaky, golden layers. Keep it cold until you’re ready to assemble — warm pastry gets sticky and won’t puff properly.
Eggs: Room temperature scrambles more evenly. These form the heart of the filling.
Milk: Whole milk makes the fluffiest scrambled eggs, but almond milk, oat milk, or lactose-free milk all work.
Cooked Breakfast Sausage Links: Or substitute crumbled cooked bacon, ground breakfast sausage, diced ham, or chopped Canadian bacon.
Shredded Cheese: Sharp cheddar is classic, but Colby Jack, Monterey Jack, Mexican blend, Gruyère, or pepper jack all shine here.
Unsalted Butter: Brushed on top for that golden, bakery-style finish.
Salt: Adjust to taste — sausage is already salty, so go light.
Black Pepper
Everything Bagel Seasoning: Optional but highly recommended — adds crunch, savor, and visual appeal.

Tip: Keep your puff pastry refrigerated until the very last moment. Cold pastry = better puff.

How to Make Air Fryer Breakfast Egg Tarts (Step by Step)

Whisked eggs, milk, salt, and pepper blended in a bowl before cooking

Step 1: Scramble the Eggs

Whisk the eggs, milk, salt, and pepper together in a medium bowl until well combined. Heat a nonstick skillet over medium-low heat, pour in the egg mixture, and gently scramble for 1–2 minutes. Add the chopped cooked sausage and continue cooking until the eggs are just set — they’ll finish cooking in the air fryer, so pull them off a little underdone. Fold in the shredded cheese and stir until it just begins to melt. Set aside to cool slightly.

Eggs cooking gently in a nonstick skillet over medium-low heat for soft scramble

Step 2: Cut the Puff Pastry

Lightly flour a clean cutting board and unfold one sheet of puff pastry. Using a pizza cutter or sharp knife, cut it into 6 equal rectangles. Repeat with the second sheet — you’ll end up with 12 rectangles total (6 bottoms, 6 tops).

Unfolded puff pastry sheet placed on a lightly floured cutting board before cutting

Step 3: Fill and Seal

Place 6 rectangles on your work surface. Spoon about ¼ cup of the egg-sausage-cheese filling into the center of each, leaving a clean half-inch border around the edges. Dip your finger in a small bowl of water and run it along the edges of each rectangle — this acts as glue. Lay a second rectangle on top of each, press the edges down gently with your fingertips, then crimp all the way around with a fork to seal. (A good seal is non-negotiable — leaks make a mess in the air fryer.)

Stack of neatly cut puff pastry rectangles prepared for breakfast egg tarts

Step 4: Brush and Season

Brush the tops of each tart generously with melted butter. Sprinkle with everything bagel seasoning. If you want extra-golden tops, you can also brush with an egg wash (1 egg whisked with 1 tablespoon of water) instead of butter.

Step 5: Air Fry

Preheat your air fryer to 375°F (190°C) for 3–4 minutes. Place the tarts in the basket in a single layer, leaving a little space between each so air can circulate (work in batches if needed). Air fry for 6–8 minutes, or until the pastry is puffed, deeply golden, and crisp on top. Let cool for 2–3 minutes before serving — the filling will be hot.

Golden air fryer breakfast egg tarts with flaky puff pastry and creamy egg filling

Pro Tips for the Best Egg Tarts

Don’t overfill. It’s tempting, but too much filling = blown-out seams. Stick to ¼ cup per tart.
Cool your filling slightly before assembling. Hot filling will melt the pastry and make it tough to seal.
Use a fork to crimp the edges twice — once horizontally, once at a slight angle — for a tighter seal and a prettier finish.
Cut a small vent on top of each tart (just a tiny slit) to let steam escape and prevent splitting.
Don’t skip the butter brush. It’s what gives that bakery-window shine and golden color.
Air fryers vary — start checking at the 5-minute mark to avoid over-browning. If your model runs hot, drop the temp to 360°F.

Filling Variations

The base recipe is just the beginning. Try these combinations:

Bacon, Egg & Cheddar — classic American diner vibes
Ham & Swiss — chopped ham, Swiss cheese, a little Dijon mustard in the egg
Veggie Lover — sautéed spinach, mushrooms, and feta (skip the meat)
Spicy Southwest — chorizo, pepper jack, diced jalapeño, a pinch of cumin
Italian Breakfast — Italian sausage, mozzarella, sun-dried tomato, basil
Smoked Salmon Brunch — flaked smoked salmon, cream cheese, fresh dill, a squeeze of lemon

Close-up of baked egg tarts inside air fryer basket with crisp, golden edges

Make-Ahead, Storage & Reheating

Make-Ahead: Assemble the tarts the night before, place them on a parchment-lined tray, cover tightly with plastic wrap, and refrigerate. Brush with butter and air fry the next morning — same time and temperature.

To Freeze (Unbaked): Place assembled, unbrushed tarts on a baking sheet and freeze until solid (about 2 hours). Transfer to a freezer bag. When ready to cook, brush with butter, sprinkle with seasoning, and air fry from frozen at 375°F for 10–12 minutes.

To Freeze (Baked): Cool baked tarts completely, wrap each in plastic wrap, then foil, and store in a freezer bag for up to 2 months. Reheat from frozen at 350°F for 5–7 minutes until heated through and crisp.

Refrigerator Storage: Leftovers keep in an airtight container for up to 3 days. Reheat in the air fryer at 350°F for 3–4 minutes — never the microwave, which makes the pastry soggy.

What to Serve With Breakfast Egg Tarts

These tarts are filling on their own, but they pair beautifully with:

Greek yogurt with honey for balance
Fresh fruit salad or sliced berries
A simple green salad with vinaigrette (for brunch)
Sliced avocado with flaky salt
Trader Joe’s Hash Browns in Air Fryer or Crispy Air Fryer Breakfast Potatoes

Freshly baked breakfast egg tarts cooling with soft scrambled egg and cheese center

Frequently Asked Questions

Can I make these in a regular oven? Absolutely. Bake at 400°F (200°C) for 18–22 minutes on a parchment-lined baking sheet until puffed and golden.

What’s the best puff pastry brand? Dufour Classic Puff Pastry is the gold standard — all butter, short ingredient list. Pepperidge Farm is the most widely available and works great. Trader Joe’s All Butter Puff Pastry (seasonal) is another excellent option. Avoid pre-rolled crescent dough — it won’t give you the same flaky layers.

Can I make these without an air fryer? Yes — use the oven instructions above, or a toaster oven at 400°F for similar timing.

Why did my tarts leak? Usually one of three reasons: the filling was too hot, the edges weren’t sealed tightly enough, or there was too much filling. Make sure to crimp with a fork and cool the filling slightly before assembling.

Can I use puff pastry shells (cups) instead of sheets? Yes! Pre-formed puff pastry cups work great — just par-bake them for 2–3 minutes, spoon the filling in, then return to the air fryer for another 4–5 minutes.

Are these gluten-free? Not as written, but you can substitute a gluten-free puff pastry (like Schär brand) for a celiac-friendly version.

How do I know when they’re done? The pastry should be deep golden brown on top, puffed up, and crisp to the touch. If the bottom looks pale, flip them for the last minute.

Air fryer breakfast egg tarts filled with scrambled eggs, cheese, and sausage

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If you try this recipe, I’d love to hear how it goes — tag @forktospoon on Instagram or leave a star rating below. Happy cooking!