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Breakfast burritos just got a crispy upgrade! Fill a tortilla with your favorite breakfast ingredients, wrap it up, then make these Crispy Air Fryer Breakfast Burritos golden brown without deep frying! Includes instructions for make-ahead and reheating from frozen!
Announcement: IT IS OKAY to eat burritos for multiple meals of the day. And I’m making it easier by giving you a seriously amazing breakfast burrito option. Keep reading!!
I put some of my favorite breakfast foods into a tortilla and made a breakfast burrito. I know, nothing new. But what IS new is involving the air fryer in my breakfast burrito situation. Let’s do this.
What do you need to make air fryer breakfast burritos?
Most of the ingredients here are flexible, but there are some key items you definitely need to make your air fryer breakfast burritos.
Here are the required items:
- an air fryer (more on that below)
- burrito size tortillas (10 inch)
- various filling ingredients
How do you make air fryer breakfast burritos?
First, you have to make your fillings. I’ve chosen to use the stovetop and oven to make my fillings, since I haven’t yet perfected scrambled eggs in the air fryer.
My choices were scrambled eggs, oven breakfast potatoes, shredded cheddar cheese and ground pork with fire roasted green chilies.
After all of your fillings are made, set everything out to create a breakfast burrito making station. This will help expedite the burrito making process.
Assemble your breakfast burritos with your choice of fillings, putting about 1 and 1/2 cups of filling total in each burrito.
If you put too many fillings, you won’t be able to keep your burrito wrapped. You don’t want the burrito coming open in the air fryer – sounds messy!
Place 2-3 breakfast burritos in the air fryer basket and give a quick spritz of avocado spray oil over the top of each one.
Air fry at 350F for 6-10 minutes, or until the burritos are crispy and golden brown. Enjoy with salsa, sour cream, hot sauce, and more.
What kind of filling can I put in my breakfast burritos?
Filling choices are totally flexible and up to you! If you want to keep it a breakfast burrito, here are my suggestions for toppings.
Breakfast burrito filling ideas for you to swap and try:
- Basic Oven Breakfast Potatoes – In my breakfast burritos! Potatoes are a go-to and this recipes is hands off so you can make the rest of your fillings at the same time.
- Scrambled eggs – In my breakfast burritos! Honestly maybe don’t swap this one if you’re going for breakfast burritos. But you can if you want.
- Ground breakfast sausage & canned green chilies – In my breakfast burritos! I used breakfast seasoned ground pork from ButcherBox (affiliate link) and then added a small can of fire roasted diced green chilies at the end.
- Bacon or sausage links – You could cook up some bacon and use that as your meat filling instead, or brown some frozen sausage links. Any breakfast style meat you have on hand will work.
- Make it vegetarian – Switch the meat for black beans and add some sauteed peppers and onions. OR All potato, eggs, and cheese – I would eat that!!
If you’re thinking more about regular crispy burritos (aka chimichangas), check out my post on How to Make Chimichangas in an Air Fryer!
How do I wrap my breakfast burritos so no filling comes out?
Here are my tips and method for wrapping your breakfast burrito so it stays closed and no filling comes out.
1) Do NOT overfill your burrito. This is a very common mistake. Fill it only with about 1 and 1/2 cups of filling maximum, plus cheese.
2) Use large, burrito size tortillas. This is how you fit everything in – use the right size tortillas or use less filling according to the size of your tortillas.
3) Use room temperature tortillas. This will prevent them from ripping.
Here’s an explanation of how I wrap my burritos. Please see the pictures below as well – they describe the process a bit better.
Step 1: Pull the sides of the tortilla over each end of filling until tight.
Step 2: Using your thumbs, pull the bottom of the tortilla up and over the filling, covering the sides you folded over in Step 1.
Step 3: Tuck the bottom of the tortilla you folded in Step 2 into the burrito, also tucking the sides from the top and bottom of the tortilla.
Step 4: Fold the burrito over the remaining open tortilla so it covers the tucked sides and bottom.
What kind of air fryer do you recommend?
If you’ve read any of my previous air fryer recipe posts, you may know that I had a Philips 2.75 qt Viva Air Fryer (affiliate link!). Two years later, I decided to upgrade to a bigger and better version.
Now I’m fully in love with this Cosori XL 5.8 qt Air Fryer (affiliate link!). More space = more air frying power = more amazing air fried food!
Can these air fryer breakfast burritos be made ahead?
Yes! Absolutely. I’ve made these air fryer breakfast burritos ahead of time and reheated from both the fridge and the freezer.
Here are the make ahead options for these breakfast burritos:
- Prepare all the filling ingredients them assemble and air fry burritos individually as needed over the next 4 days.
- Prepare all the breakfast burritos, then wrap and refrigerate each for up to 4 days.
- Let the filling ingredients cool to room temperature, then prepare all the breakfast burritos. Store in a sealed container for up to 3 months, OR wrap each burrito individually very tightly and store in a larger sealed container for up to 6 months.
How long does it take to reheat a refrigerated breakfast burrito in the air fryer?
If you prepped your breakfast burritos ahead of time and put them in the refrigerator, here’s how to reheat them:
Place unwrapped burritos in the air fryer. Spritz with avocado oil spray. Air fry at 325F for 14-16 minutes until golden brown.
How long does it take to reheat a frozen breakfast burrito in the air fryer?
If you prepped your breakfast burritos ahead of time and put them into the freezer, here’s how to reheat them:
Place unwrapped burritos in the air fryer. Spritz with avocado oil spray. Air fry at 250F for 30 minutes, then increase temperature to 350F and continue air frying for 2 more minutes, or until golden brown.
How long do the breakfast burritos last in the fridge and freezer?
If stored in an airtight sealed container, the prepped breakfast burritos will last up to 4 days in the refrigerator, and up to 3-6 months in the freezer for best quality. See recipe card below for reheating instructions.
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Crispy Air Fryer Breakfast Burritos
Fill a tortilla with your favorite breakfast ingredients, wrap it up, then make these Crispy Air Fryer Breakfast Burritos golden brown without deep frying! Includes instructions for make-ahead and reheating from frozen!
Ingredients
For the potatoes:
- 1 pound russet or Yukon gold potatoes, diced into 1/2 inch cubes (2 large, 3–4 small potatoes)
- 2 tablespoons avocado oil
- 1 tablespoon arrowroot powder/starch (optional for crisp)
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the ground sausage:
- 1 pound breakfast seasoned ground pork
- 1 (4 ounce) can diced green chilies
For the scrambled eggs:
- 8 large eggs, whisked
- 2 tablespoons milk of choice
- 1/2 teaspoon salt & pepper
For the burritos:
- about 1 cup shredded cheddar cheese
- 7–8 burrito size (10 inch) tortillas
- hot sauce, salsa, sour cream, etc
Instructions
- Make the potatoes: Preheat oven to 425F. Place diced potatoes on a baking sheet lined with a silicone baking liner or parchment paper. Add oil, arrowroot powder, paprika, garlic powder, onion powder, salt and pepper on top of the potatoes and use your hands to mix until the potatoes are evenly coated. Place in the oven and bake for 30 minutes total, stirring the potatoes halfway through. Cook your other fillings as the potatoes cook in the oven.
- Make the ground sausage: Heat a nonstick skillet over medium heat. Add ground pork and use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6-7 minutes or until cooked through, stirring occasionally. Add green chilies and stir until mixed. Remove cooked meat from the pan and set aside.
- Make the eggs: Reduce heat to low-medium. In a medium bowl, whisk eggs with milk, salt and pepper. In the same pan the meat was cooked in, add 1 tablespoon butter or ghee. Once melted, add eggs to the pan. Keeping the heat low, continue to move the eggs with a spatula until they thicken and cook through. Turn the heat off and move eggs to a bowl.
- Assemble burritos: Prepare a burrito assembly station with your tortillas, cooked ground sausage, scrambled eggs, and shredded cheddar cheese. Add *up to* 1 and 1/2 cups of filling to each burrito total. I used about 1/2 cup meat, 1/3 cup potatoes, 1/4 cup scrambled eggs, and a large pinch of shredded cheese for each burrito. Do not overfill the burritos.
- Wrap burritos: Wrap tortillas and filling into a tight and secure burrito that holds all the filling inside (see pictures above to help). Step 1: Pull the sides of the tortilla over each end of filling until tight. Step 2: Using your thumbs, pull the bottom of the tortilla up and over the filling, covering the sides you folded over in Step 1. Step 3: Tuck the bottom of the tortilla you folded in Step 2 into the burrito, also tucking the sides from the top and bottom of the tortilla. Step 4: Fold the burrito over the remaining open tortilla so it covers the tucked sides and bottom.
- Air fry & serve: Carefully place 2 burritos into the air fryer basket. Air fry at 350F for 6-10 minutes, or until the burritos are crispy and golden brown. Serve & enjoy with salsa, sour cream, hot sauce, etc.
- Fridge prep & reheat: Follow recipe through step 5 and then store burritos in an airtight container in the fridge for up to 4 days. Air fry cold burritos at 325F for 14-16 minutes or until golden brown and crispy.
- Freezer prep & reheat: Follow recipe through step 5, and then let the burritos cool completely for at least 30 minutes on the counter. Store burritos in an airtight container (wrap individually if you prefer) in the freezer for up to 3 months. Air fry frozen burritos with a spritz of avocado spray oil at 250F for 30 minutes, then increase temperature to 350F and air fry for 2-3 more minutes until crispy and golden brown.
Notes
Full recipe for Basic Oven Breakfast Potatoes here! Nutrition information estimated with My Fitness Pal.
Nutrition Information
- Serving Size: 1 burrito
- Calories: 534
- Fat: 32g
- Carbohydrates: 34g
- Protein: 27g
Sue says
I made a batch of these last night for easy grab and go breakfast. First off, the potatoes! So good. I will forever make my breakfast potatoes using this recipe! And the burrito is delicious! So glad I found this recipe!
Danielle says
Thank you so much for leaving this fabulous review! I appreciate it so very much. You made my day! -Danielle
Patsy Wertz says
When and how do you use the arrowroot?
Danielle says
Hi Patsy – The arrowroot powder is used in Step 1 for cooking the potatoes. It helps make the edges crisper, but it can be left out if you don’t have it. The potatoes will still taste great. Enjoy! -Danielle