Preheat the air fryer to 350°F (175°C) and let it run empty for 3-4 minutes. Skip this step and the sandwich won't crisp up properly — it'll steam instead of toast.

Separate the sandwich. Unwrap it and split it into three pieces: the top croissant bun, the bottom croissant bun, and the sausage-egg-cheese stack. Don't cook it whole — the outside will burn before the frozen center thaws.

Cook the filling first. Place the sausage-egg-cheese stack in the basket and air fry at 350°F for 4 minutes. This piece is dense and frozen solid, so it needs a head start.

Add the croissant. Open the basket, flip the filling with tongs, and add both croissant halves cut-side up. If you're adding extra cheese, layer it on the egg now.

Finish cooking. Air fry for another 3-4 minutes, checking in at the last minute so the croissant turns golden brown, not dark brown.

Assemble and eat. Stack the filling onto the bottom bun, cap it with the top bun, and enjoy while the cheese is still gooey and the croissant is audibly crispy.