Air Fryer Breakfast Burrito

Air Fryer Breakfast Burrito

Time: 25 minutes

Servings: 3

Kcal: 248

Carbs: 27g

Fats: 11g

Proteins: 7g

Fiber: 2g


  • Freshly prepared salsa
  • 1 finely diced green bell pepper
  • 60g of divided shredded cheddar cheese
  • 30g of finely diced shallots
  • 7cm flour tortilla
  • 60g of finely diced Rome tomatoes
  • A pinch of pepper
  • 15ml of olive oil
  • 2g of salt
  • 34g of butter
  • 30ml of milk
  • 4 whole beaten eggs


  1. Begin by putting the green bell pepper and shallots in a 17 cm air fryer pizza pan. Top with some salt, olive oil, and pepper to taste.
  2. Now bring the air fryer to a temperature of 204°C and allow cooking for 7 minutes. Remember to stir once halfway through.
  3. Put the diced tomatoes to the cooked bell pepper and allow cooking for an additional 2 minutes.
  4. Melt the butter in a 17 cm cake pan in the air fryer at a temperature of 176°C.
  5. In a small mixing bowl, mix the beaten eggs with the milk and a pinch of salt and pepper.
  6. Pour the egg mixture into the hot butter and allow cooking in the air fryer for 3 minutes under a temperature of 176°C.
  7. Stir several times during the cooking process to your desired finish.
  8. Just before the eggs are done, add in the sautéed veggies and let them finish off together.
  9. Spread out the tortilla flour and fill each one with the scrambled eggs mixture before finishing off with the shredded cheddar cheese atop.
  10. Using a small casserole dish, put the burrito with the seam side down, Top with the salsa and more cheese before cooking in the air fryer for an additional 3 minutes till the burritos cook and the cheese is nice and melted.

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