Hydrate the stuffing with 2 tablespoons of hot water in a large bowl. Add the minced bacon, sausage, salt, and dried herbs. Mix until well combined.

Add the flour to a bowl. Roll each egg in the flour to get a light coating. Place the eggs on a wire cooling rack on top of a sheet tray nearby. Keep the bowl of extra flour.

Split the sausage mixture into four. Lay out a sheet of plastic wrap. Put one of the sausage portions on the wrap and place another sheet on top. Smash the sausage out into a six-inch patty. Peel off the top layer and place a floured egg in the center. Use the plastic wrap to help encase the egg in sausage. Make sure to pinch the sausage seam shut. Return the egg to the wire rack. Repeat with all of the eggs.

Flour is already in one bowl from earlier. Beat a raw egg in another bowl. Add breadcrumbs and the second half-teaspoon of salt to a third bowl. One egg at a time, coat it completely in flour, then egg, and finally in bread crumbs. Return the egg to the wire rack. Repeat the with the remaining eggs. Preheat the air fryer to 350°F on the “air fry” setting, and let the breading dry during this time, about five minutes.

Using an oil sprayer, coat the eggs completely with a layer of cooking oil. Put the eggs in the air fryer for 20 to 25 minutes, flipping them over in the last five minutes. Cool on a clean wire rack for a few minutes before serving.