Air Fryer Breakfast Taquitos
Breakfast Taquitos are made with scrambled eggs, breakfast sausage, Mexican blend cheese, and flour tortillas; air fry at 390°F for 10 minutes until shatteringly crispy.
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Method
- 1
Cook and crumble breakfast sausage in a skillet, then scramble eggs in the same pan until just set and combine with the sausage, cheese, jalapeños, and chili powder.
- 2
Warm tortillas in the microwave for 15 seconds so they're pliable and won't crack when rolling.
- 3
Place about 2 tablespoons of filling along the edge of each tortilla and roll up tightly, securing with a toothpick if needed.
- 4
Arrange taquitos seam-side down in the air fryer basket in a single layer and spray generously with cooking spray.
- 5
Air fry at 390°F for 8-10 minutes, turning halfway through, until golden brown and crispy all over.
- 6
Remove toothpicks and serve with guacamole, pico de gallo, and sour cream.
Pro tip. The higher temperature is essential for getting that shatteringly crispy tortilla shell. Make sure the seam side faces down at the start so the edges seal as the cheese melts.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 360°F for 3-4 minutes. Space them apart — contact points go soft in reheating. Full reheat guide for taquitos.
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