Air Fryer Breakfast Burritos

Air Fryer Breakfast Burritos are my go-to when I want a breakfast that's hearty, flavorful, and actually keeps everyone full until lunch. Each one is packed with taco-seasoned sausage, soft scrambled eggs, shredded Monterrey cheese, and fresh homemade guacamole all wrapped in a flour tortilla. The air fryer crisps the outside beautifully and gets them done faster than you'd think. I love making a big batch for meal prep because they store in the fridge for up to 3 days and freeze beautifully for up to 2 months.

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Prep Time: 20

Cook Time: 8

Total Time: 28

Course: Air Fryer, Breakfast

Cuisine: Mexican

Keyword: Air Fryer Breakfast Burritos

Servings:

Calories: 893kcal

Author: Mandy Applegate

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

US Customary - Metric

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

Here are a few tips I've picked up from making these Air Fryer Breakfast Burritos more times than I can count.

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

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