Sheet Pan Breakfast Burritos

0 Preheat oven to 400 degrees.
1 Dice the [wprm-ingredient text="2 russet potatoes" uid="0"] (peeling optional) and toss in [wprm-ingredient text="2 tbsp olive oil" uid="1"], [wprm-ingredient text="1/4 tsp salt" uid="2"], [wprm-ingredient text="1/4 tsp smoked paprika" uid="3"], and [wprm-ingredient text="1/4 tsp garlic powder" uid="4"]. Place on a quarter sheet tray or 9x13 dish (and then nestle in the uncooked [wprm-ingredient text="1 lb spicy sausage" uid="5"]. I tear it up to have small blobs of sausage spread throughout, no larger than 2" diameter. Bake for 30 minutes or until the potatoes are fork-tender.
2 Blend the [wprm-ingredient text="8 eggs" uid="6"], [wprm-ingredient text="1 cup cottage cheese" uid="8"], [wprm-ingredient text="1/4 tsp garlic powder" uid="9"], and [wprm-ingredient text="1/4 tsp smoked paprika" uid="10"] in a blender and pour this mixture over the potatoes and sausage in the sheet tray. Sprinkle with [wprm-ingredient text="1 cup white cheddar" uid="11"]. Return to the oven for 10 minutes to cook until the eggs are set.
3 Remove burrito filling from the oven and slice into 6 even rectangles, then wrap in [wprm-ingredient text="6 burrito tortillas" uid="14"] with optional [wprm-ingredient text="1 avocado" uid="13"] and freeze or store in the fridge. Enjoy with pico de gallo.