Make the chili crunch sauce

• Combine the mayonnaise and Momofuku Chili Crunch sauce in a bowl.
• Mix until smooth and set aside.

Season and air fry the potatoes

• Dice the potatoes and add them to a bowl with the olive oil, salt, garlic powder, onion powder, paprika and thyme.
• Toss until evenly coated.
• Transfer to the air fryer and cook until nice and crispy.

Cook the bacon

• Lay the bacon on a baking tray.
• Bake in the oven until nice and crispy.

Scramble the eggs

• Crack the eggs into a bowl and whisk until smooth.
• Heat the olive oil and butter in a pan, add the eggs, salt and pepper and cook until just slightly runny.

Build the burritos

• Spread a layer of sauce on each tortilla.
• Top with cheese, eggs, potatoes, bacon, more cheese and avocado.
• Wrap each burrito nice and tight.

Toast the burritos

• Toast the wrapped burritos in a pan until golden brown.
• Top with Momofuku Chili Crunch and serve.