Indian Fusion · Easy
Chili Crisp Breakfast Burritos
These Chili Crisp Breakfast Burritos are packed with crispy air-fried potatoes, fluffy scrambled eggs, melty cheese, fresh homemade pico de gallo, and plenty of Yo Amma Indian Chili Crisp.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Rating
- 4.7 (65)
These Chili Crisp Breakfast Burritos are packed with crispy air-fried potatoes, fluffy scrambled eggs, melty cheese, fresh homemade pico de gallo, and plenty of Yo Amma Indian Chili Crisp. They're hearty enough for weekend brunch and perfect for meal prep throughout the week.
Ingredients
4
For the Air Fryer Potatoes
- 1 lbYukon Gold potatoes, diced small
- 1 tbspavocado oil
- 1 tspYo Amma Seasoning
- Salt and black pepper, to taste
For the Pico De Gallo
- 2ripe tomatoes, diced
- 1/4 cupred onion, finely diced
- Juice of 1 lime
- Salt, to taste
For the Eggs
- 8eggs
- Salt and black pepper, to taste
For the Burritos
- 4large flour tortillas
- 1½ cupsshredded cheddar cheese
- 4 tbspYo Amma Indian Chili Crisp
Instructions
- 1
Preheat the air fryer to 400°F. Toss the potatoes with avocado oil, Yo Amma Seasoning, salt, and black pepper. Air fry for 15–18 minutes, shaking halfway through, until golden brown and crispy.
- 2
Combine the tomatoes, red onion, lime juice, and salt in a bowl. Mix well and set aside while you prepare the remaining ingredients.
- 3
Whisk the eggs with a pinch of salt and black pepper. Cook in a nonstick skillet over medium-low heat until softly scrambled. Remove from the heat while still slightly glossy.
- 4
Warm the tortillas until soft and pliable.
- 5
Divide the crispy potatoes between the tortillas. Top with scrambled eggs, cheddar cheese, pico de gallo, and a generous spoonful of Yo Amma Indian Chili Crisp.
- 6
Fold in the sides and roll tightly into burritos. Place seam-side down in a skillet for 1–2 minutes per side until lightly golden and sealed.
- 7
Serve immediately while warm and crispy. For those who like extra heat and crunch, serve with an additional spoonful of Yo Amma Indian Chili Crisp.
Pro Tips
- Allow the pico de gallo to sit for 5–10 minutes before assembling the burritos. The tomatoes release their juices and the lime softens the onion, creating a fresher, more flavorful salsa. These burritos freeze exceptionally well. Wrap individually and reheat in the air fryer for a quick breakfast.
- A great breakfast burrito is all about contrast: crispy potatoes, fluffy eggs, melty cheese, fresh pico de gallo, and crunchy chili crisp. Yo Amma Indian Chili Crisp ties everything together with slow-cooked aromatics, roasted spices, and Guntur chili heat, making every bite better than the last.
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