Cut and dice your medium sized Russet potato into ½ inch dice. Soak your diced potatoes in cold water for at least 30 minutes.
Add 1 teaspoon of olive oil to the inner pot of the Ninja Foodi and turn the sautè mode to high. Add in 1 lb of breakfast sausage & sautè the sausage until it is about ½ way cooked and the fat begins to render out. This will take about 5-7 minutes.
Add the diced and drained potatoes, along with 1 teaspoon salt and ½ teaspoon of pepper (or whatever spices you want to add) and sautè just until you can easily pierce the potato, but it is still firm. This takes about 5-7 minutes.
While the potatoes and sausage are sautèing, Lightly scramble your eggs with 1 teaspoon salt and ½ teaspoon pepper.
Move the potatoes and sausage around so they cover the entire bottom of the inner pot of the Ninja Foodi. Pour in the scrambled eggs and turn off the Saute mode.
Cover the Inner Pot with aluminum foil and punch at least 10 small holes in the top to allow some air flow, but not the full force of the fan. Select the Bake function and set the temp to 325° F and the time for 20 minutes. After 15 minutes, remove the foil and allow to bake the remaining 5 minutes.
Remove burrito filling from the inner pot and place into a mixing bowl. Place the rack or basket into the Ninja Foodi and set the Air Crisp to 375° F to pre-heat.
Assemble your breakfast burrito. Add ½ cup of filling onto one side of the tortilla shell and top with about 1-2 tablespoon of shredded cheese. Roll into a burrito. See post for tips on rolling the burrito
Brush with olive oil or butter. Place up to 4 burritos seam side down onto the rack or in the basket of the Ninja Foodi and Air Crisp at 375° F for 10 minutes, flipping half way through. Serve and Enjoy! See post for tips on freezing and re-heating.