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Pop the hash browns into the air fryer at 180°C for 20 mins until golden and crispy.
While they cook, fry the bacon in a pan until it’s nice and crisp, then chop into small pieces.
In the same pan, scramble the eggs on a low heat. Once nearly set, stir the bacon through so everything is evenly mixed.
Warm the wrap in the microwave for 20 seconds so it’s easy to roll.
Assemble the burrito by adding the hash brown to the wrap, top with the egg + bacon mix, sprinkle over the cheese, and drizzle with sriracha mayo.
Roll the burrito up, spray with oil, and pan fry on each side until the wrap is golden and sealed.
Wrap each burrito in baking paper. Store in the fridge for up to 3 days, or freeze to have on hand whenever you need a quick, high-protein breakfast.
To reheat: microwave 1–2 mins or air fry for 5 mins.