Prep the fillings: Cook bacon or sausage until crisp and crumble or chop. Sauté diced onion and bell pepper in a little oil until soft, about 3–4 minutes. Set aside.

Beat the eggs: In a bowl, whisk eggs with salt, pepper, garlic powder, and milk or cream if using. Whisk until the mixture looks smooth and slightly frothy.

Scramble gently: Warm a nonstick skillet over medium-low. Add a small pat of butter or oil, then pour in eggs. Stir slowly with a spatula until softly set and still a bit glossy. Remove from heat. They’ll finish cooking in the air fryer.

Preheat the air fryer: Set to 375°F (190°C) for 3 minutes. Lightly oil or spray the basket to prevent sticking.

Warm the tortillas: To prevent cracking, microwave a stack of tortillas wrapped in a damp paper towel for 20–30 seconds, or heat in a dry skillet for a minute. Keep covered so they stay pliable.

Assemble the taquitos: Lay a tortilla flat. Add a small strip of eggs along the lower third, top with cheese, cooked meat, and veggies. Don’t overfill—about 2–3 tablespoons total per taquito.

Roll tightly: Roll from the bottom up into a snug cigar shape. Place seam-side down. If using corn tortillas, you can secure with a toothpick (remove after cooking).

Oil for crispiness: Lightly spray or brush the outside of each taquito with oil. This helps achieve a golden, crunchy finish.

Air fry in batches: Arrange taquitos seam-side down in a single layer with space between them. Air fry at 375°F (190°C) for 6–8 minutes, flipping halfway, until crisp and lightly browned. Time may vary by air fryer.

Serve hot: Sprinkle with cilantro. Serve with salsa, hot sauce, sour cream or yogurt, and sliced avocado.