Air Fryer Breakfast Burritos
What I like about this air fryer method is that the tortilla gets crisp and lightly blistered without drying out the filling, but only if the burritos are rolled tightly and not overfilled. I rely on the color of the tortilla more than the clock here because air fryers vary, and later batches usually brown faster once the machine is fully hot.
These burritos keep the center soft with scrambled eggs, bacon, sautéed onion, avocado, tomato, and melted cheese, while the outside turns golden in about 6 to 9 minutes per batch. They work well for breakfast, brunch, or meal prep, and the optional basil-lemon sour cream mayo adds a fresh finish without much extra effort.
For a 10-minute egg breakfast, try our Air Fryer Egg Toast (Egg-in-a-Hole).
Ingredients for Air Fryer Breakfast Burritos
- 8 large eggs
- 8 slices bacon, cooked and chopped
- 1 small yellow onion, diced
- 1 tablespoon unsalted butter or oil
- 1 cup shredded cheddar or Mexican-blend cheese
- 1 medium tomato, seeded and diced
- 1 medium avocado, sliced or diced
- 4 flour tortillas (8-inch)
- Kosher salt and black pepper, to taste
- About 1 teaspoon cooking oil spray or neutral oil, for the tortillas
Optional basil-lemon dipping sauce
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 to 2 teaspoons lemon juice
- 1 teaspoon finely chopped fresh basil, or 1/2 teaspoon dried basil
- Pinch of garlic or garlic powder
- Pinch of salt
Seed and blot the tomato so it does not steam inside the burrito. I also like to let the eggs cool for a minute or two before rolling; that small step helps keep the tortillas from softening.
If you are using turkey bacon, add about 1 teaspoon oil to the pan before cooking the onion.
Ingredient note: For the dipping sauce, dried basil and garlic powder from Selefina work well because they blend smoothly into a small sauce without leaving larger bits.
How to Make Air Fryer Breakfast Burritos
- Cook the bacon and onion: In a skillet over medium to medium-high heat, cook the bacon for 6 to 8 minutes until crisp. Transfer to paper towels and chop. Reserve about 1 tablespoon bacon drippings in the pan and cook the diced onion for 3 to 5 minutes until softened, translucent, and lightly golden. If using turkey bacon, use about 1 teaspoon oil instead of drippings.
- Scramble the eggs softly: Beat the eggs with salt and pepper. In a nonstick skillet over medium-low heat, melt the butter and cook the eggs, stirring gently, until they form soft, glossy curds, about 3 to 5 minutes. Pull them from the heat while still slightly underdone; they will finish warming in the air fryer.
- Warm the tortillas and mix the dip: Wrap the tortillas in a damp towel and microwave for 10 to 15 seconds, just until warm and flexible. If making the dipping sauce, whisk together the sour cream, mayonnaise, lemon juice, basil, garlic, and a pinch of salt until smooth.
- Assemble the burritos: Lay out the tortillas and divide the filling among them: cheese, eggs, bacon, onion, blotted tomato, and avocado. Keep the filling centered and do not overfill. Fold in the sides, then roll tightly into burritos and set them seam-side down. If one wants to open, secure it with a toothpick and keep the toothpick fully tucked in.
- Oil the outside lightly: Mist or brush the tortillas with a thin coat of oil. A little helps the surface blister and brown more evenly.
- Air fry: Arrange the burritos in the basket or on the tray in a single layer with space between them. Cook at 375°F (190°C) for 3 to 5 minutes, then flip and cook for 3 to 4 minutes more, adding 1 to 2 minutes if needed, until both sides are golden and crisp, the cheese is melted, and the center is steaming hot. Rotate the basket or tray if your air fryer has hot spots.
- Rest and serve: Let the burritos rest for 1 minute, then remove any toothpicks. Serve whole or halved with salsa, hot sauce, ketchup, or the optional dipping sauce.
Air Fryer Time and Temperature for Breakfast Burritos
Cook the burritos at 375°F (190°C) for a total of 6 to 9 minutes, flipping halfway through. If your air fryer is preheated, start checking 1 to 2 minutes sooner.
I usually look for a tortilla that is lightly blistered and evenly golden rather than deeply browned. Basket-style air fryers often color these a little faster than oven-style models, and second batches usually move faster too.
How to Keep Air Fryer Breakfast Burritos Crispy, Not Soggy
This is where the texture can go wrong. Tomato and avocado add freshness, but too much moisture can soften the tortilla before it has time to crisp.
Seed and blot the tomato, let the eggs cool briefly before assembling, and do not overpack the tortillas. A light coat of oil helps with browning, and if the burritos are browning too fast before the center is fully hot, lower the air fryer to 350°F (175°C) and cook another minute or two.
Variations and Freezer Option
Healthier breakfast burritos
Use turkey bacon, reduce the cheese to 1/2 cup, and add sautéed peppers or spinach. Whole-wheat tortillas work well here, and Greek yogurt can replace the mayo in the dip. Just make sure any added vegetables are cooked and drained well so they do not steam the burritos from the inside.
Frozen breakfast burritos
For freezer burritos, leave out the tomato and avocado. Let the cooked fillings cool, assemble, wrap tightly, and freeze for up to 2 to 3 months.
Air fry from frozen at 350°F (175°C) for about 12 to 16 minutes, flipping once, until the center is hot and the cheese is melted. If the outside is browning too quickly, cover loosely with foil for the first half of cooking, then uncover to crisp.
If you like handheld breakfasts, you’ll also enjoy Air Fryer Breakfast Taquitos with Eggs, Sausage & Cheese.
How to Store and Reheat Air Fryer Breakfast Burritos
Refrigerate wrapped burritos for up to 3 to 4 days. For the best texture, keep fresh tomato and avocado out of make-ahead burritos and add them after reheating.
To reheat from the refrigerator, air fry at 350°F (175°C) for 6 to 8 minutes, flipping once. To reheat from frozen, air fry at 350°F (175°C) for 12 to 16 minutes, flipping once, then rest 1 to 2 minutes before eating.
The microwave works faster, but it softens the tortilla. If you use it, a quick 1 to 2 minutes in the air fryer afterward helps bring back some crispness.
Looking for a protein-packed carb to round out breakfast? Check out Air Fryer Cottage Cheese Protein Bagels.
Nutrition
Approximate nutrition per serving: 1 burrito
- Calories: about 510
- Protein: about 24g
- Fat: about 31g
- Carbohydrates: about 31g
Approximate nutrition per 100g: about 230 calories, 11g protein, 14g fat, and 14g carbohydrates.
Nutrition is an estimate based on the main burrito ingredients only and will vary with the bacon, cheese, tortillas, and exact amount of oil used.
Air Fryer Breakfast Burritos
Equipment
- air fryer
- nonstick skillet
- mixing bowl
- microwave (optional)
- paper towels
Ingredients
Main ingredients
- 8 large eggs
- 8 slices bacon, cooked and chopped
- 1 small yellow onion, diced
- 1 tablespoon unsalted butter or oil
- 1 cup shredded cheddar or Mexican-blend cheese
- 1 medium tomato, seeded and diced
- 1 medium avocado, sliced or diced
- 4 flour tortillas (8-inch)
- Kosher salt and black pepper, to taste
- About 1 teaspoon cooking oil spray or neutral oil, for the tortillas
Optional basil-lemon dipping sauce
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 to 2 teaspoons lemon juice
- 1 teaspoon finely chopped fresh basil or 1/2 teaspoon dried basil
- Pinch of garlic or garlic powder
- Pinch of salt
Instructions
- Cook the bacon in a skillet over medium to medium-high heat 6 to 8 minutes until crisp; transfer to paper towels and chop, reserving about 1 tablespoon bacon drippings in the pan.
- If using turkey bacon, heat about 1 teaspoon oil in the pan instead of reserving drippings.
- Cook the diced onion in the reserved drippings or oil 3 to 5 minutes until softened, translucent, and lightly golden; remove from heat.
- Beat the eggs with salt and pepper.
- In a nonstick skillet over medium-low heat, melt the butter and cook the eggs, stirring gently, until they form soft glossy curds, about 3 to 5 minutes; remove while slightly underdone.
- Wrap the tortillas in a damp towel and microwave 10 to 15 seconds until warm and flexible.
- If making the dipping sauce, whisk together the sour cream, mayonnaise, lemon juice, basil, garlic, and a pinch of salt until smooth.
- Divide the filling among the tortillas: cheese, eggs, bacon, onion, blotted tomato, and avocado; keep filling centered, fold in the sides, and roll tightly into burritos, setting them seam-side down (secure with a toothpick if needed).
- Mist or brush the outside of each burrito with a thin coat of oil to help blister and brown.
- Arrange the burritos in a single layer in the air fryer basket or on the tray with space between them and cook at 375°F (190°C) for 3 to 5 minutes, then flip and cook 3 to 4 minutes more, adding 1 to 2 minutes if needed, until both sides are golden and crisp and the center is steaming hot; rotate the basket or tray if your air fryer has hot spots.
- Let the burritos rest 1 minute, remove any toothpicks, and serve whole or halved with salsa, hot sauce, ketchup, or the optional dipping sauce.
Tips
- Seed and blot the tomato to remove excess moisture so the tortilla doesn’t soften.
- Let the scrambled eggs cool for a minute before assembling to prevent the tortillas from softening.
- Do not overfill the tortillas and roll them tightly to keep the filling from leaking.
- Lightly oil the tortilla surface to encourage even blistering and browning.
- If the outside browns too quickly before the center is hot, lower the temperature to 350°F (175°C) and cook a minute or two longer.
Variations
- Healthier breakfast burritos: Use turkey bacon, reduce the cheese to 1/2 cup, add sautéed peppers or spinach, use whole-wheat tortillas, and substitute Greek yogurt for mayo in the dip.
- Frozen breakfast burritos: Omit tomato and avocado, cool cooked fillings, assemble and wrap tightly, and freeze up to 2 to 3 months; air fry from frozen at 350°F (175°C) for 12 to 16 minutes, flipping once, until heated through.