1. In a large nonstick skillet, cook and crumble sausage over medium-high heat until well browned and thoroughly cooked (about 10 min.); keep warm.
2. In a second large nonstick skillet, heat butter over medium heat until hot. Add eggs; season with salt and pepper.
3. Using a spatula, stir eggs occasionally and gently while moving the pan on and off the heat. Let eggs heat up, then move them off the heat while stirring and distributing heat evenly. When eggs appear to stop cooking, move them back to the heat for a few seconds, then off again to stir. Repeat until eggs are almost done but still quite soft and glossy.
4. Add shredded cheese to pan; stir until cheese is melted into eggs.
5. Scoop warm chorizo and egg mixture onto the center of each tortilla; roll tightly into a cigar shape (secure with a toothpick, if needed).
6. Preheat air fryer to 375°.
7. Spray preheated air fryer basket with cooking spray.
8. Working in batches, air-fry taquitos for 4 min.; flip and continue cooking until dark golden-brown (2-4 min. more).
9. Serve with desired garnishes. 

Find It!

• Find Market Sausages Fresh Ground Chorizo Pork Sausage in the Meat Department.
• Find Kowalski's Fresh Pico de Gallo in the Prepared Produce Section. 
   

Tasty Tips:

• Traditional breakfast sausage can be used in place of chorizo in this recipe. 
• To bake, follow steps 1-5. Bake in a preheated 400° oven, seam-side down, for 5 min.; flip and bake until dark golden-brown (5-10 min. more).