Place a rack in the center of your oven and preheat to 400°F.

To a 9x13-inch baking dish, add the potatoes, bell peppers, and onion. Drizzle with the oil, the sprinkle with the Italian seasoning, salt, and cayenne. Toss to combine, then spread into an even layer. Roast for 15 minutes.

Add the sausage to the pan with the vegetables. Toss, spread back into an even layer, then return to the oven and bake 15 additional minutes, until the potatoes are fork tender.

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

Pour the eggs over the vegetables, then sprinkle the cheddar 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 (cool all the way to room temperature if you are storing the burritos right away).

Slice the filling into 10 or 12 rectangles depending upon 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.

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, then wrap. Fold in two opposite sides for the ends, then roll the open ends around the filling into a burrito shape. Wrap tightly, label if desired, then transfer to a ziptop freezer bag or storage container. Repeat with remaining burritos. Refrigerate for up to 3 days or freeze for up to 3 months.