Name: Crispy Air Fryer Breakfast Burritos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 burritos
Cuisine: American
Ingredients: 1 lb Yukon gold potatoes; 2 tablespoons avocado oil; 1 tbsp arrowroot powder; 2 teaspoons paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 1 lb breakfast seasoned ground pork; 1 can diced green chilies; 8 eggs; 2 tablespoons milk of choice; 0.5 tsp salt & pepper; 1 cup cheddar cheese; 7 burrito size tortillas; hot sauce, salsa, sour cream

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!

Breakfast

50 m

American

Project Meal Plan

April 25, 2026

Projectmealplan.com

Crispy Air Fryer Breakfast Burritos cover

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Crispy Air Fryer Breakfast Burritos

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Ingredients

Warning0 allergens identified

Crispy Air Fryer Breakfast Burritos

Potatoes

1 lb Yukon gold potatoesdiced into 1/2 inch cubes

2 tablespoons avocado oil

1 tbsp arrowroot powderoptional for crisp

2 teaspoons paprika

1 tsp garlic powder

½ tsp onion powder

1 tsp salt

½ tsp black pepper

Ground Sausage

1 lb breakfast seasoned ground pork

1 can diced green chilies

Scrambled Eggs

8 eggs

2 tablespoons milk of choice

½ tsp salt & pepper

Burritos

1 cup cheddar cheese

7 burrito size tortillas

hot sauce, salsa, sour cream

Instructions

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Instructions

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 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. 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.

Nutrition

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Tips & Tricks (5)

Seal the Wrap Properly 🌯
Fold the burrito tightly by tucking in the sides first, then rolling from bottom to top, and finish by sealing the seam with a light brush of avocado oil to ensure maximum crispiness and prevent filling from escaping.
Pre-Cook Your Potatoes 🥔
Dice and microwave Yukon gold potatoes for 3-4 minutes before adding to the filling so they cook through evenly in the air fryer without the burrito exterior over-browning.
Season Your Pork Generously 🌶️
Mix all spices with the ground pork 30 minutes before cooking to allow flavors to penetrate the meat, creating a more cohesive and deeply seasoned filling throughout.
Spray Between Layers 💨
Lightly mist both sides of each burrito with avocado oil using a spray bottle rather than brushing to ensure even, thin coverage that yields superior crispiness without excess oil saturation.
Freeze Before Crisping ❄️
For make-ahead burritos, freeze them completely on a tray for 2 hours before air frying at 380°F for 14-16 minutes—this prevents the filling from leaking while the exterior becomes perfectly golden and crispy.