Air fryer recipe · Breakfast
Breakfast Burrito
Scrambled egg, potato and beans rolled into a tortilla and crisped in the air fryer.
- 18 minTotal time
- 190°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 155kcal
- 7.4 gprotein
- 19.6 gcarbs
- 5.2 gfat
- 1.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- tortilla2 large
- egg3
- potato1 medium, boiled and diced
- beans3 tbsp, boiled kidney beans
- cheese3 tbsp, grated
- onion1 small, chopped
Method
Cook the egg
Whisk the eggs with salt and pepper, then pour them into a small air-fryer-safe pan. Air fry at 160°C for 6 min, stirring once so they scramble evenly, until fully set with no runny egg left.
Warm the filling
In a bowl, mix the boiled potato, kidney beans and chopped onion. Spread them in a tray and air fry at 180°C for 4 min until heated right through, so the burrito is hot in the middle and not just at the edges.
Fill the tortilla
Lay the tortilla flat and layer the scrambled egg, the potato and bean mix, and the cheese down the centre. Leave the ends clear, then roll it up tightly, folding in the sides so nothing spills out while it cooks.
Crisp the burrito
Place the burrito seam-side down in the basket so it seals shut. Air fry at 190°C for 8 min, turning once, until golden and firm. The filling should be piping hot all the way through before you serve it.
