Make Ahead Air Fryer Breakfast Burritos Recipes

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.

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.

MAKE-AHEAD BREAKFAST BURRITOS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

MAKE-AHEAD FREEZER BREAKFAST BURRITOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season well with salt and pepper and toss to coat.
• Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature.
• Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together in a medium bowl and season with salt and pepper. Pour eggs into pan and cook, stirring frequently with a rubber spatula, until they begin to set, about 2 to 3 minutes. Sprinkle cheese over eggs and continue to cook, stirring frequently, until eggs are no longer runny, 3 minutes more. Remove from heat and let cool to room temperature.
• Wrap tortillas in a dish cloth and microwave for 30 seconds to 1 minute, until pliable. To assemble each burrito: Spread about ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans and 2 tablespoons chorizo in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1 to 2 tablespoons salsa verde. Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Tightly wrap in plastic wrap or aluminum foil. Repeat with remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to three days.
• To serve: Remove burrito from plastic or foil and place on a plate in the microwave. Microwave on high for 4 to 5 minutes, until filling is hot and tortilla is tender. Serve immediately with your choice of hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 ½ to 2 minutes.

MAKE-AHEAD BURRITOS

Steps:

• Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
• Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
• Divide the bean-rice mixture evenly among the tortillas and roll up.
• Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.

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.