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Air Fryer Breakfast Burritos

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Scrambled eggs, breakfast sausage, vegetables, and cheese wrapped in flour tortillas and air fried until crispy and golden. Make a full batch on Sunday for easy, reheatable breakfasts all week.

Ingredients

Scale
  • For the filling:
  • 8 large eggs
  • 1/2 lb breakfast sausage (bulk) or 4 sausage links, casings removed
  • 1 cup shredded cheddar or pepper jack cheese
  • 1 bell pepper, diced small
  • 1/2 onion, diced small
  • 1 cup frozen hash browns or diced potatoes
  • Salt, pepper, and garlic powder, to taste
  • Optional: diced jalapeño, black beans, salsa
  • For wrapping:
  • 6 large flour tortillas (10-inch or burrito-size)

Instructions

  1. Cook the sausage in a skillet over medium heat, breaking it into crumbles, until browned through. Remove and set aside on a paper towel.
  2. In the same skillet, cook the bell pepper and onion in the rendered sausage fat until soft, about 5 minutes. Add the potatoes and cook until lightly browned, about 8 minutes. Season with salt, pepper, and garlic powder.
  3. Whisk the eggs with a pinch of salt. Push the vegetables to the side of the pan, pour in the eggs, and scramble over medium-low heat until just cooked through and still slightly soft. Remove from heat immediately.
  4. Mix the sausage back into the filling. Let everything cool for 5 minutes before assembling.
  5. Warm each tortilla in the microwave for 20 seconds or briefly on a dry skillet to make it pliable.
  6. Lay a tortilla flat. Spread 1/6 of the filling down the center, leaving 2-inch borders on the sides and a 3-inch border at the bottom. Sprinkle cheese on top. Fold the sides in first, then roll tightly from the bottom up. Place seam-side down. Repeat with remaining burritos.
  7. For freshly assembled burritos: spray lightly with cooking spray, then air fry at 375°F for 6 minutes, flipping once, until the tortilla is lightly golden and crispy.
  8. For refrigerated burritos: air fry at 350°F for 10 minutes, flipping once halfway through.
  9. For frozen burritos: remove foil and plastic wrap, then air fry at 340°F for 18 minutes, flipping once. The tortilla should be golden and the interior fully heated through.

Notes

For best frozen texture, slightly undercook the scrambled eggs before assembling — they finish cooking during reheating and won’t turn rubbery.

Let the filling cool completely before assembling. Hot filling creates steam inside the wrapped burrito, which softens the tortilla.

To store: wrap each burrito tightly in plastic wrap, then foil. Refrigerate up to 5 days or freeze up to 3 months. Label frozen burritos with the date and filling type if making multiple variations.

Avoid adding salsa inside the burrito before freezing — it makes the tortilla soggy. Serve salsa on the side instead.

Find it online: https://airfrycentral.com/air-fryer-breakfast-burritos-meal-prep-for-the-week/