Add the diced green pepper and shallots to a 6½" - 7" air fryer "pizza" pan along with a touch of olive oil, salt, and pepper.

Set the air fryer to 400-degrees and cook for 7 minutes, stirring once.

Add the finely chopped tomato to the pan and cook for an additional 3 minutes. Remove and set aside.

Add 2 tablespoons of butter to a 6½" - 7" "cake pan" and melt it in the air fryer for approximately 1 minute at 350-degrees.

Whisk 4 eggs in a medium bowl along with 2 tablespoons milk, ½ teaspoon salt, and ¼ teaspoon pepper.

Add the beaten eggs to the pan with the melted butter and place it in the air fryer at 350-degrees for 3 minutes.

Remove, stir, and repeat at three-minute intervals until your desired doneness. Note - I did mine three times, at three-minute intervals.

Add the sautéed vegetables to the scrambled eggs and stir to combine.

Fill and roll three 8" flour tortillas with the scrambled egg mixture and top with shredded cheese.

Add the breakfast burritos to a small casserole dish (seam side down), top with prepared salsa, and additional shredded cheese.

Return the breakfast burritos to the air fryer and cook at 375-degrees for 3 minutes, or until the cheese is melted and the burritos are heated through.

Serve.