BREAKFAST BURRITO

Serves: 8
Cook Time: 35 min
Prep Time: 5 min
Protein: ~25G per serving

Ingredients:
1 large russet potato, diced
1 tbsp olive oil
2 large bell peppers, diced (any colors)
1 medium onion, diced
8 servings pre-cooked breakfast sausage of choice (chicken, pork, veggie), diced
1⁄2 tbsp chili powder
8 eggs
1 cup cottage cheese
8 large tortillas of choice

Directions:
1. Preheat the oven to 450°F.
2. Spread the diced potatoes on a baking
sheet. Drizzle with half of the olive oil, season with salt and pepper, and toss to coat. Roast for 10 minutes.
3. Remove the baking sheet from the oven. Add the bell pepper, onion, chili powder, and remaining olive oil. Toss everything together and return to the oven for about 12 minutes, or until everything is tender and lightly browned.
4. While the vegetables cook, whisk the eggs and cottage cheese together in a large bowl. Pour the mixture into a parchment-lined baking dish.
5. When the vegetables are done, reduce the oven temperature to 350°F. Place the egg dish in the oven and bake for about 15 minutes, or until the eggs are set.
6. Let the eggs cool slightly, then slice into 8 rectangular pieces.
7. To assemble, place one piece of egg onto a tortilla and top with a scoop of the veggie/sausage mixture. Roll into a burrito.
8. Heat a skillet over medium heat and briefly toast each burrito until the outside is lightly browned.
9. Wrap each burrito in foil and store in the freezer for an easy, re-heat breakfast.