Air Fryer Cheese Crusted Bacon and Egg Hand Pies

Cook the chopped bacon in a small pan over medium heat until crispy. Drain most of the grease, keeping a tiny bit in the pan. Whisk the eggs with a pinch of salt, then scramble them with the butter in the same pan over low heat until just barely set. Stir the crispy bacon back into the eggs and set aside.

Line the air fryer basket with parchment paper. Divide the grated cheese into two round piles, keeping them separated. Air fry at 400F (200C) for 4 to 5 minutes until the cheese is completely melted, bubbly, and the edges begin to turn brown and crisp.

Carefully lift the warm cheese rounds using a spatula. Immediately place a spoonful of the warm egg and bacon filling onto one half of each cheese round. Fold the other half of the cheese round over the filling to create a half-moon pocket, pressing the edges lightly with your fingers to seal. Let cool for 2 minutes to allow the cheese crust to harden into a crunchy handheld shell before serving.