Air Fryer Breakfast Burritos
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If there is one breakfast I will never get tired of making, it’s Air Fryer Breakfast Burritos. The tortilla comes out with that perfect light crisp on the outside while inside you get soft scrambled eggs, juicy seasoned sausage, melty cheese, and fresh homemade guacamole all wrapped up in every bite. It’s the kind of dish that makes you look forward to mornings.
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I make these for busy weekday mornings, meal prep Sundays, camping trips, or anytime I need a grab-and-go breakfast ready in minutes. They’re delicious, filling, and easy to make in a big batch. Store in the fridge for up to 3 days or wrap tightly and freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Breakfast Burritos with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Once you’ve got everything prepped, these come together quickly, and the air fryer does the heavy lifting on that perfect golden crunch. They’re also fantastic for meal prep since you can make a full batch, freeze them, and reheat frozen breakfast burritos straight from the freezer on a busy morning.
Cook the Breakfast Sausage
Heat a large skillet or nonstick skillet to medium heat and add the ground sausage. I love using a large nonstick skillet for this because it gives you even browning without sticking and makes cleanup so much easier.
Cook until it’s no longer pink and has started to brown, then add the taco seasoning along with salt and black pepper to taste. Set the sausage aside once it’s seasoned and cooked through.
Scramble the Eggs
In a large bowl, whisk the eggs with a bit of salt and black pepper. Heat a separate skillet on low, add the butter, then pour in the eggs.
Use a rubber spatula to fold them until they reach your desired doneness. A flexible silicone spatula is perfect for this, since it won’t scratch your pan and lets you achieve those gentle folds.
Low and slow is the move here for the softest, creamiest scrambled eggs.
Make the Guacamole
In a medium bowl, mash the avocado with a fork, then mix in the chopped tomatoes, red onion, and cilantro. My 3-In-1 avocado slicer is a game-changer here because it splits, pits, and slices the avocado all in one go, saving so much time.
Season with salt and black pepper to taste.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
Assemble the Burritos
Warm the flour tortillas to make them pliable and easy to fold. Lay each one flat, then layer the guacamole, sausage mixture, scrambled eggs, and a quarter cup of Monterey cheese per burrito.
You can also swap in shredded cheddar cheese or toss in diced bell pepper with the cooked sausage for a little extra color and crunch. A box grater with a container base makes it easy to shred and portion your cheese, keeping it fresh for maximum melt.
Fold and Wrap
Roll the bottom of the tortilla up over the fillings, covering them about halfway. Tuck in the left and right sides toward the center, pressing them snugly over the fillings.
Finally, wrap the top side down and tuck it in as tightly as possible to keep everything inside. Take your time wrapping so nothing spills out of the air fryer.
Air Fry the Burritos
Preheat your air fryer, then lightly spritz the air fryer basket with cooking spray or olive oil spray so the burritos don’t stick. I use this compact air fryer for this recipe since it fits burritos comfortably and heats up in minutes.
Place the burritos in the basket and cook at 350°F (180°C) for 4 minutes. Flip them carefully and cook for 4 more minutes until the tortillas are golden and crispy on the outside.
Serve and Enjoy
Wrap the burritos in parchment paper and serve with salsa, sour cream, and sliced green onions on the side. Enjoy!
These travel really well, wrapped tightly in foil. Tuck them into an insulated casserole tote to keep them warm on the go, and pack the salsa and sour cream separately in small, airtight dipping containers so nothing gets soggy when you’re ready to eat.
Ingredients
- 1 pound breakfast sausage
- 1 tablespoon taco seasoning
- Salt and pepper
- 4 eggs
- 1 tablespoon butter
- 1 hass avocado
- 2 fresh tomatoes chopped
- ¼ cup red onion chopped
- 2 tablespoons cilantro leaves chopped
- 2 cups Monterrey cheese shredded
- 4 burrito wrappers wheat tortilla wrappers
To serve:
- Salsa
- Green onion
- Sour cream
Instructions
- Heat a skillet to medium-high and add the breakfast sausage. Cook until it’s no longer pink and has started to brown.1 pound breakfast sausage
- Add the taco seasoning, salt and pepper as needed and reserve.1 tablespoon taco seasoning, Salt and pepper
- In a bowl, scramble the eggs with a bit of salt and pepper. Heat a skillet at low and add the butter and eggs. Softly scramble them with a rubber spatula until your desired doneness.4 eggs, 1 tablespoon butter
- In another bowl, mash the avocados with a fork and add the tomatoes, onion, cilantro, salt and pepper.1 hass avocado, 2 fresh tomatoes, ¼ cup red onion, 2 tablespoons cilantro leaves
- Warm the tortillas to make them easier to fold. Layer the guacamole sausage, eggs and ¼ cup of cheese on top of each tortilla.2 cups Monterrey cheese, 4 burrito wrappers
- Fold the bottom part of the tortilla up over the fillings, covering them about halfway. Fold the left and right sides of the tortilla inwards toward the center, tucking them over the fillings. Lastly, fold the top side, tucking it as much as possible to keep the fillings inside.
- Place the burritos in the air fryer and bake at 350°F (180ºC) for 4 minutes, flip them and cook for 4 more minutes.
- Serve wrapped in paper with salsa, sour cream and green onions.Salsa, Green onion, Sour cream
Notes
- Don’t overcrowd the air fryer: Cook the burritos in a single layer, leaving a little space between them so the hot air can circulate and crisp all sides evenly.
- Warm your tortillas before folding: Cold tortillas crack and tear when you try to roll them. A quick 20 to 30 seconds in the microwave or a few seconds on a dry skillet makes them soft and pliable.
- Season every layer: The taco seasoning goes on the sausage, but don’t forget to season the eggs and the guacamole separately, too. Each layer needs its own seasoning for the best overall flavor.
- Go low and slow with the eggs: Scramble them over low heat with butter and a rubber spatula for soft, creamy curds. High heat makes them rubbery and dry, which you don’t want inside a burrito.
- Tuck the fold tightly: A loose burrito will open up in the air fryer and spill the fillings. Take an extra moment to fold the sides in firmly before rolling the top down.
- Freeze before storing: If you’re batch-making these for the week, lay the uncooked assembled burritos on a baking sheet and freeze for 1 hour before transferring to freezer bags. It keeps them from sticking together and makes it easy to grab just one at a time.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
How to Store Leftovers
Let the burritos cool slightly before storing, then wrap each one individually in foil or plastic wrap and keep them in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer at 350°F for about 3 to 4 minutes until warmed through and crispy again.
For longer storage, place the cooled burritos in a large freezer bag or zip-top bag and freeze for up to 2 months. I recommend grabbing a set of reusable freezer bags, since they seal tightly, stack easily in the freezer, and can be used over and over.
They make a great leftover breakfast option all week long. Thaw overnight in the fridge before reheating, or reheat frozen breakfast burritos directly from the freezer in the air fryer at 325°F for about 8 to 10 minutes, flipping halfway through.
What to Serve With Air Fryer Breakfast Burritos
They’re already fully loaded, but a few simple sides round out the meal nicely. A fresh fruit salad, home fries, or a light green salad with a citrusy vinaigrette all balance out the richness of the sausage and cheese. If you’re serving a crowd, a bowl of extra guacamole and chips on the side never hurts, and a bottle of hot sauce on the table is always a good idea for anyone who likes a little heat.
For drinks, a strong cup of coffee, fresh orange juice, or a simple agua fresca pair really well with the bold, savory flavors. If you’re going all-out for a weekend brunch spread, a pitcher of micheladas or a simple mimosa bar makes the whole thing feel like a proper occasion.
More Easy Recipes for You to Try at Home
Here are some more easy air fryer breakfast recipes worth adding to your morning rotation.
- Air Fryer Sourdough Pancakes
- Air Fryer Chocolate Croissants
- Air Fryer Sourdough Pop Tarts
- Air Fryer Coffee Cake
- Air Fryer Biscuits and Gravy Casserole
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
