Preheat your oven to 400°F (200°C).

Spread the diced bell peppers, onions, and yellow potatoes evenly on a large sheet pan.

Drizzle with olive oil, season with salt and pepper, then toss until well coated.

Roast for about 20-25 minutes, until the edges are golden brown and the potatoes are fork-tender.

Once the veggies are roasted, remove the pan from the oven.

Spread the lean ground meat over the roasted vegetables. Use a spatula to break it into small crumbles and season with paprika, garlic powder, onion powder, salt, and pepper.

Return to the oven and roast for another 10-15 minutes, until the meat is fully cooked with no pink remaining.

While the meat cooks, blend the eggs, egg whites, and cottage cheese in a blender or food processor until completely smooth (about 30 seconds). If you don't have a blender, whisk vigorously for 2-3 minutes until well combined.

Pour the egg mixture evenly over the cooked meat and vegetables. Top with shredded cheddar cheese and bake for 12-15 minutes until the eggs are set in the center and the cheese is melted and bubbly.

Let the pan cool for 20-30 minutes until it's comfortable to handle.

Slice into 10 equal portions with a sharp knife or bench scraper.

Warm the tortillas in the microwave for 15-20 seconds to make them easier to handle.

Place each portion onto a tortilla, drizzle with your favorite sauce, and sprinkle with fresh cilantro. Fold in the sides and roll tightly from bottom to top to form a burrito.

Wrap each burrito tightly in parchment paper or foil, label with the date, and freeze flat in a single layer on a baking sheet.

Once frozen solid (about 2-3 hours), stack them in a freezer bag to save space.

To reheat from frozen, unwrap completely and place on a microwave-safe plate. Microwave on high for 3-4 minutes, flipping halfway through for even heating.