Pre-cook your fillings. Cook bacon or sausage until browned and crisp. Sauté onions and peppers until soft. Cook hash browns or potatoes until golden. This step is key for flavor and helps keep burritos from turning soggy.

Scramble the eggs. Whisk eggs with a pinch of salt and pepper. Melt a little butter or oil in a nonstick skillet over medium heat. Cook, gently stirring, until just set and still glossy. Take them off heat early—they’ll finish in the air fryer.

Warm the tortillas. Microwave tortillas for 20–30 seconds or heat briefly in a dry skillet. Warm tortillas flex and fold without tearing, which makes a tighter, crisper wrap.

Assemble the burritos. Lay a tortilla flat. Add a line of eggs, potatoes, protein, and cheese. Spoon on a little salsa (not too much). Sprinkle with cilantro or green onions if using. Aim for about 1 cup of filling per burrito so they roll neatly.

Roll tightly. Fold the sides in, then roll from the bottom up to create a snug burrito. Press gently to seal. For extra insurance, you can brush a dab of water along the final edge to help it stick.

Brush the outside. Lightly brush or spray the burritos with oil. This encourages crisp, even browning in the air fryer.

Air fry seam-side down. Preheat air fryer to 375°F (190°C) for 3 minutes. Place burritos seam-side down in a single layer with space between them. Cook for 6–9 minutes, turning once halfway, until golden and crisp. Thicker burritos may take a minute or two longer.

Rest and serve. Let burritos sit for 2 minutes so the cheese settles. Serve with salsa, hot sauce, avocado, or a dollop of sour cream or Greek yogurt.