A Heat-and-Go Breakfast Burrito

“On busy mornings, taking time to prepare a nutritious breakfast isn’t always realistic, no matter how good our intentions. That’s where a meal prep hero like these breakfast burritos comes in!” says Erin Clarke, creator of WellPlated.com. Clarke roasts potatoes, peppers, onions and chicken sausage together in a baking dish, then adds a filling of blended cottage cheese and eggs for a fluffy, high-protein base. “I pop it back into the oven, where it finishes cooking hands-free. From there, the filling is easy to slice and roll into burritos that you can stash in the freezer for a homemade breakfast on demand.”

Make-Ahead Breakfast Burritos

Prep time: 20 minutes

Cook time: About 40 minutes

Makes: 10 to 12 burritos

Ingredients

2 Yukon Gold potatoes (about ¾ pound), scrubbed and diced (½-inch)

2 bell peppers (any color), diced (½-inch)

1 small yellow onion, diced (½-inch)

2 tablespoons extra-virgin olive oil

1 teaspoon Italian seasoning

½ teaspoon kosher salt

⅛ teaspoon cayenne pepper, optional

6 ounces precooked chicken sausage links (such as chorizo-​style), diced

1 cup low-fat cottage cheese

8 large eggs

⅔ cup shredded sharp cheddar cheese

10 (8- to 10-inch soft taco size) or 12 (6- to 8-inch fajita size) tortillas, of any flavor or variety

Directions

1. Center rack in oven and preheat to 400° F.

2. In a 9-by-13-inch baking dish, combine the potatoes, peppers and onion. Drizzle with oil and sprinkle with Italian seasoning, salt and cayenne. Toss to combine, then spread evenly. Roast for 15 minutes.

3. Add the sausage to the same pan. Toss, spread evenly, then return to the oven and bake 15 additional minutes until the potatoes are tender.

4. In a blender, combine the cottage cheese and eggs until smooth.

5. Pour the eggs over the vegetables, then sprinkle the cheddar cheese on top. Return to the oven and bake until the eggs are puffed in the center, golden at the edges and cooked through, about 10 to 15 minutes. Set aside to cool.

6. Cut the cooled filling into 10 or 12 rectangles, depending on the size of your tortillas. (If you have larger flour tortillas, do 10, as you can squeeze more filling into each tortilla. If you are using smaller tortillas or low-carb tortillas, which tear more easily, cut into 12.)

7. For each burrito, tear off a square of aluminum foil or parchment paper large enough to wrap around your burrito and place it on a work surface. Set a tortilla in the center. Add a slice of the filling down the middle. Fold in the two opposite sides, then roll the open ends around the filling. Wrap tightly, then transfer to a freezer bag or storage container. Repeat. Freeze for up to 3 months.

To serve: Thaw overnight (or microwave 3 minutes, unwrapped, on low). Reheat 1 to 2 minutes on high. If desired, spray nonstick skillet and crisp on stovetop.​​