Air Fryer Mini Breakfast Burritos Recipes

AIR FRYER BREAKFAST BURRITOS

Steps:

• Combine the scrambled eggs, cooked sausage, bell pepper, bacon bits, and cheese in a large bowl. Stir to combine.
• Spoon about a ½ cup of the mixture into the center of a flour tortilla.
• Fold in the sides & then roll.
• Repeat with the remaining ingredients.
• Place the filled burritos into the air fryer basket & spray liberally with oil.
• Cook at 330 degrees for 5 minutes or until hot and the tortilla is slightly cripsy.

MAKE-AHEAD AIR FRYER BREAKFAST BURRITOS

Steps:

• Crumble sausage into a large skillet over medium-high heat. Cook until no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon.
• Reduce heat to medium. Pour beaten eggs into the skillet and season with salt and pepper. Cook for 3 minutes. Stir and cook for 2 minutes more. Turn heat off. Stir one last time, breaking up larger pieces. Pour into the bowl with the sausage, add cheese, and stir to combine.
• Lay out 1 tortilla on a clean work surface. Place 1/4 cup of the sausage-egg mixture on the bottom third of the tortilla, closest to you. Fold the end of the tortilla over the mixture. Fold in both sides of the tortilla over the filling, making an envelope shape. Tuck, roll, and place on a baking sheet seam side down. Repeat with remaining tortillas and filling.
• Place baking sheet into the freezer for 2 hours. Transfer burritos to a covered freezer-safe container until ready to serve.

CRISPY AIR FRYER BREAKFAST BURRITOS

Steps:

• 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.
• 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.
• 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.
• 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 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.
• 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.
• 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.
• 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.

MINI BEEF AND BEAN BURRITOS

Steps:

• Pre-heat a large sauté pan over medium-high heat. Add the ground beef and onion and cook until the meat is brown and the onions are soft. Drain the fat from the pan and add the Jalapeño pepper, chili powder, cumin, salt, pepper, taco sauce, water and black beans. Stir to combine and simmer for 2 minutes. Remove the pan from the heat and let the mixture cool.
• Place the tortilla shells on a flat surface. Place two tablespoons of beef and bean mixture in the center of each tortilla and top with some Cheddar cheese. Fold the bottom half of the tortillas over the filling. Fold in both sides and roll the tortillas to seal the burritos shut. Repeat with all the tortillas to make 24 mini burritos and brush or spray them lightly with canola oil.
• Pre-heat the air fryer to 400ºF.
• Brush the bottom of the air fryer basket with oil. In batches, air-fry the burritos (seam side down) at 400ºF for 5 minutes. Turn the burritos over, brush or spray them with a little more oil and air-fry for an additional 5 minutes.
• Top each burrito with a dollop of guacamole and sour cream. Garnish with some diced tomatoes and chopped cilantro.

AIR FRYER FROZEN BURRITOS

Steps:

• Wrap the burritos in individual pieces of foil
• Place in air fryer basket and cook at 380 degrees for 30 minutes, flipping burritos halfway through cooking.
• Let burrito set for 5 minutes before unwrapping and serving.

AIR FRYER MINI BREAKFAST BURRITOS

Steps:

• Cook chorizo in a large skillet over medium-high heat, stirring frequently, until sausage turns a dark red, 6 to 8 minutes. Remove from the skillet and set aside.
• Melt bacon grease in the same skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, 8 to 10 minutes. Add onion and serrano pepper and continue cooking and stirring until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 minutes. Add eggs and chorizo; stir until cooked and completely incorporated into potato mixture, about 5 minutes. Season with salt and pepper.
• Meanwhile, heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chorizo mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
• Air fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each burrito over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.