Air Fryer Breakfast Burrito
Why this recipe works
- Fast breakfast cooking: The bacon and eggs cook quickly on the hob while the air fryer preheats, keeping the total time comfortably under 30 minutes.
- Crisp outside, soft filling: A short air-fryer finish turns the tortilla golden and crisp while keeping the scrambled egg and melted cheese tender inside.
- Good for make-ahead breakfasts: The filled burritos can be cooled, wrapped and reheated later, making them useful for busy mornings or batch cooking.
Get the most out of this recipe
Make-ahead tips
- Wrap before storing: Cool the cooked burritos, wrap them well and refrigerate for later. This helps keep the tortilla from drying out.
- Reheat for crispness: Reheat in the air fryer at 180°C (355°F) until piping hot, turning once so the tortilla crisps evenly.
- Prep the fillings early: The bacon can be cooked and the cheese grated ahead; scramble the eggs closer to serving for the softest texture.
Texture tips
- Keep the eggs soft: Stop scrambling while the eggs are just set, as they will continue to warm through once the burritos go into the air fryer.
- Warm the tortillas first: Briefly warming the tortillas makes them flexible enough to roll tightly, which helps the outside crisp without splitting.
- Avoid excess steam: If the filling is very hot and steamy, let it settle briefly before rolling so the tortilla stays crisp after air frying.
Ingredient swaps
- Use Monterey Jack: Swap cheddar for Monterey Jack if you prefer a milder flavour and a softer, meltier filling.
- Try salsa verde: Serve with salsa verde instead of red salsa for a tangier, brighter finish.
- Change the bacon: Cooked breakfast sausage or ham can replace the bacon; keep the filling fairly dry so the burritos crisp properly.
Equipment you'll need
Ingredients
Instructions
- Set the air fryer to 200°C (390°F) and let it preheat for 3 minutes. Meanwhile, slice the bacon into bite-sized pieces and thinly slice the spring onion.
- Cook the bacon in a frying pan over a medium heat for 5 to 6 minutes until browned and starting to crisp. Transfer to a plate, leaving a little of the fat in the pan.
- Add the butter to the pan, then whisk the eggs in a bowl. Pour the eggs into the pan over a low-medium heat and scramble for 2 to 3 minutes until softly set, then stir through most of the spring onion.
- Grate the cheddar cheese. Warm the tortillas briefly in the empty pan for 10 to 15 seconds per side so they fold without cracking.
- Divide the scrambled eggs, bacon, and cheese between the tortillas, then fold into tight burritos, tucking in the sides as you roll. Place seam-side down in the air fryer basket and cook for 4 to 5 minutes, turning once, until golden and hot throughout.
- Slice each burrito in half and serve straight away with the salsa on the side. Sprinkle over the remaining spring onion.
Recipe notes
Tips
- Roll the burritos tightly so they crisp evenly and do not split; placing them seam-side down helps them stay sealed.
- Keep the eggs softly set in the pan, as they will finish heating through in the air fryer.
Substitutions
- Replace the cheddar cheese with monterey-jack-cheese for a milder, meltier filling.
- Replace the salsa with salsa-verde for a tangier, greener finish.
Storage
- Refrigerate up to 2 days
- Cool the burritos, wrap well, and refrigerate. Reheat in the air fryer at 180°C (355°F) for 6 to 8 minutes until piping hot; if frozen, cook at 180°C (355°F) for 12 to 15 minutes, turning once.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Eggs Gluten Milk Wheat
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