Place a pan over medium-high heat and add a touch of spray oil. Add the beef mince and cook for 5-6 minutes or until no longer pink. Add all of the spices and crushed tomatoes and mix well. Cook for 2 minutes and remove from the stovetop. You can transfer to a bowl and reuse the pan for extra flavour.
Place the same pan or a clean one over medium-high heat. Add unsalted butter and allow it to melt. Pour the whisked eggs and cook for 2-3 minutes or until soft peaks have formed. Add the grated cheese, salt, and pepper, and mix to melt. Remove from the heat.
Warm the tortillas slightly. Arrange the beef mix and scrambled egg on top. Top with a choice of sauce and wrap tightly.
Wrap in aluminium foil, food-safe paper, zip-lock bags, or meal prep containers. Store in the fridge for up to 4 days and in the freezer for up to 4 months.
If you’d like to toast the burritos before or after storing them, place them on a baking tray lined with parchment paper and spray them with spray oil. Place them in a preheated oven at 200℃ -390℉ and bake for 15-16 minutes or until golden and hot. Alternatively, place them in an air fryer at 200℃ - 390℉ and air fry for 6-7 minutes or until golden and hot. Dig in.