Preheat oven to 400°F (204°C). Spread diced bell peppers, onions, and yellow potatoes on a large sheet pan, drizzle with olive oil, season with salt and pepper, toss to coat.

Roast for 20-25 minutes until vegetables develop golden edges and potatoes are fork-tender.

Remove pan, spread lean ground meat over veggies, break into crumbles, season with paprika, garlic powder, onion powder, salt and pepper.

Roast for an additional 10-15 minutes until no pink remains.

Blend whole eggs and egg whites with cottage cheese until smooth, about 30 seconds in a blender, or whisk vigorously for 2-3 minutes.

Pour egg mixture over cooked meat and vegetables on the pan, sprinkle shredded cheddar, bake for 12-15 minutes until eggs set and cheese bubbles.

Cool for 20-30 minutes, slice into 10 portions. Warm tortillas to soften, place portion on each tortilla, add sauce and cilantro, fold sides and roll tightly.

Wrap each burrito in parchment or foil, label with date, freeze flat until solid, about 2-3 hours, then stack in a freezer bag.

Unwrap burrito, place on microwave-safe plate, microwave on high for 3-4 minutes, flipping halfway through.