If you’re tired of the same old breakfast routine, Breakfast Chimichangas are about to become your new favorite morning fix! Crispy on the outside, cheesy and hearty on the inside—these are loaded with sausage, eggs, potatoes, and melty cheese. It’s everything you love about a diner breakfast, all wrapped up in a golden tortilla.
As a small-town Kansas girl and single mom to a hungry 9-year-old, I’m all about easy, satisfying meals that don’t break the bank or take up my whole morning. These chimichangas are a hit in my house—and I know your family will love them, too.
🌟 Want more easy breakfast ideas? Try my Cheesy Breakfast Sliders next—they’re perfect for weekends or meal prep!
Why You’ll Love This Breakfast Chimichanga Recipe
- Quick & easy: Just a handful of ingredients
- Kid-friendly & freezer-friendly
- Air fryer or skillet options
- Perfect for breakfast on the go
Ingredients You’ll Need
- 6 flour tortillas
- 1/2 pound sausage (any variety)
- 1 medium potato
- 1 cup shredded cheese
- Salt and pepper, to taste
- Olive oil
- 2 eggs
How to Make Breakfast Chimichangas (Step-by-Step)
1. Air Fryer Potatoes
Dice your potato into 1 ½-inch cubes. Toss with olive oil, salt, and pepper. Air fry at 400°F for 8 minutes until golden and tender.
2. Cook the Sausage
Brown the sausage in a skillet, breaking it apart into crumbles. Once cooked, set it aside.
3. Scramble the Eggs
Whisk the eggs directly into the sausage grease (for flavor!) and scramble until cooked.
4. Combine the Filling
In a bowl, mix together your cooked potatoes, sausage, eggs, and cheese.
5. Fill and Fold
Spoon the filling into tortillas and fold them burrito-style.
6. Air Fry to Crispy Perfection
Lightly spray your air fryer basket. Cook chimichangas at 380°F for 5 minutes, flip, and cook an additional 3 minutes until golden and crisp.
💡 Prefer stovetop? Pan-fry each side in a skillet with a touch of oil until golden brown.
Tips for the Best Breakfast Chimichangas
- Use pepper jack cheese for a little kick
- Add bell peppers or onions for extra flavor
- Meal prep? Wrap individually and freeze—just reheat in the air fryer!
Variations to Try
- Veggie Lovers: Swap sausage for mushrooms and spinach
- Spicy Southwest: Add taco seasoning and jalapeños
- Bacon Swap: Replace sausage with crispy bacon or chorizo
What to Serve with Breakfast Chimichangas
These pair perfectly with:
- Salsa or hot sauce
- Sour cream or avocado
- A side of fruit or smoothie
Make-Ahead & Freezer Tips
- Freeze before or after air frying
- Wrap in foil and bake for a crowd-pleasing brunch
- Reheat in air fryer at 350°F for 5–7 minutes
More Easy Breakfast Ideas You’ll Love
- Bisquick Breakfast Casserole
- Tater Tot Breakfast Bake
- Overnight French Toast Casserole
- Air Fryer Egg Toast
Breakfast Chimichangas
Ingredients
- 6 tortillas flour
- 1/2 pound sausage any variety
- 1 medium potato
- 1 cup cheese shredded
- salt to taste
- pepper to taste
- olive oil
Instructions
- Cut up the potato into cubes. (about 1 ½ inches in size) Cover in oil and salt & pepper, and then put them in the air fryer basket. Cook for 8 minutes at 400 degrees.
- Cook the sausage in a skillet on the stove. Break apart, so it’s crumbly. Once cooked, take the sausage out of the skillet.
- Whisk the egg into the sausage grease and scramble it.
- Mix together the sausage, eggs, potatoes, and cheese in a bowl.
- Put the mixture into a flour tortilla. Fold. Spray the basket of the air fryer with nonstick spray and then add the folded burrito.
- Add the burrito to the basket and cook for 5 minutes at 380 degrees. Flip and cook for another 3 minutes.
Notes
- Be sure to flip the tortilla in the air fryer. This is a must to get the entire chimichanga crispy.
- When folding the tortilla, fold so that the seams are closed. If not, the mixture will leak out, causing a mess.
- Adding more ingredients like diced onions or fresh cilantro is a fast and simple way to boost the flavor.
- Don’t forget the toppings! This is where each person can make their chimichanga taste unique and different.
did you make this recipe?
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