Breakfast Chimichanga (Air-fried)
These Breakfast Chimichangas are filled with scrambled eggs, sausage, potatoes, and melty cheese, then air-fried until golden and crispy. Drizzle them with a creamy, tangy avocado crema for a hearty breakfast without deep frying.
I love how filling these are while still being easy to make in the air fryer. The crispy tortilla and savory breakfast filling are so good, especially with the avocado crema on top. If you enjoy savory breakfast recipes, be sure to try my Chorizo Breakfast Burrito and Bacon Egg and Cheese Burrito too.
Ingredient Notes
These breakfast chimichangas are made with simple ingredients that are easy to customize.
- Flour tortillas: Use large, burrito-size flour tortillas so there’s plenty of room for the filling. Warm them slightly to make them easier to fold.
- Potatoes: Dice the potatoes into small, even pieces so they cook evenly and fit easily inside the tortillas.
- Breakfast sausage: Adds plenty of savory flavor to the filling. Make sure it’s fully cooked and crumbled before adding the eggs.
- Eggs: Whisk the eggs before adding them to the cooked sausage, then scramble everything together.
- Shredded cheese: Adds a melty, cheesy layer to each chimichanga. I used a Mexican cheese blend.
Avocado Crema
This creamy, tangy sauce is the perfect finishing touch for the crispy Breakfast Chimichangas.
- Avocado: Use a ripe avocado for a smooth and creamy sauce.
- Greek yogurt or sour cream: Adds creaminess and a slight tang.
- Lime juice: Fresh lime juice adds acidity and brightens the flavors.
- Salt: Season to taste after blending.
Renee’s Tips and Notes
- Dice the potatoes into small, similar-sized pieces so they cook evenly.
- Warm the tortillas if they feel stiff. This makes them easier to fold without tearing.
- Don’t add too much filling or the tortillas can be difficult to close.
- Place the chimichangas seam-side down in the air fryer to help them stay closed.
- Leave some space between each one so the hot air can circulate and crisp the tortillas.
Serving and Storage
Serve these Breakfast Chimichangas with avocado crema, salsa verde, pico de gallo, guacamole, or your favorite hot sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them in the air fryer until hot and crispy.
Freeze cooled chimichangas individually in a freezer-safe container for up to 3 months. Reheat straight from frozen in the air fryer or oven until heated through.
Breakfast Chimichanga FAQs
Yes. Cook the potatoes, sausage, and eggs ahead of time and refrigerate them until you’re ready to assemble the chimichangas.
Yes! Try bacon, chorizo, ham, beans, sautéed peppers, spinach, or your favorite cheese to make them your own.
Cold flour tortillas can be less flexible. Warm them briefly in the microwave before filling to make them softer and easier to fold.
More Breakfast Recipes
Breakfast Chimichanga with Sausage
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Equipment
Ingredients
Breakfast Chimichanga
- 4 Large Flour Tortillas burrito size
- 8 ounces Ground Breakfast Sausage
- 1 tablespoon Olive Oil
- 8 ounces Seasoned Diced Potatoes (use ¼ teaspoon of salt, pepper, paprika, garlic, and onion powder)
- 6 large Eggs whisked
- 4 ounces Shredded Oaxaca Cheese or your favorite melting cheese
Avocado Crema
- 1 Avocado
- 4 ounces Mexican Crema
- 2 tablespoon Lime Juice
- ¼ teaspoon Salt add more if needed
- Water add a splash if it's too thick
Instructions
Breakfast Chimichanga
- Peel and dice potatoes into small even pieces and place into a bowl. Drizzle olive oil, add seasoning, and mix to combine. Cook the seasoned potatoes in the air fryer or oven at 350°F for 15 minutes or until fully cooked and crispy on the outside.
- In a large skillet over medium heat, add the ground breakfast sausage and break it up. Continue cooking until the sausage is fully cooked and browned. You can either drain off some of the grease or leave it in.
- Lower the heat of the skillet to medium-low. Whisk the eggs and pour them into the skillet with the sausage. Slowly move the eggs around until they are almost fully cooked. Add the cooked potatoes and combine. Taste for seasoning.
- Place 4 flour tortillas on a plate and microwave for 20 seconds, then flip the stack over and do another 20 seconds. They should be slightly warm and pliable.
- Divide the filling into four sections in the skillet as a guide for how much filling to use. Scoop one section into the middle of the flour tortilla, top with shredded cheese and begin rolling. Roll the bottom over the filling, then the sides, and finish rolling it up.
- Air fry the burritos at 375°F for about 6 minutes, rotating them halfway through. Serve the chimichangas with the avocado crema.
Avocado Crema
- In a small blender or food processor, add the flesh of the avocado, Mexican crema, lime juice, and salt. Blend until smooth. Taste for seasoning; if it's too thick, add a splash of water and reblend until your desired consistency is reached.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
