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Whisk the eggs and cottage cheese together, season and pour into a lined, oiled baking tray (mines a swiss roll tray).
Bake at 180°C fan for 25 mins, until set.
Cool slightly and cut into 10 portions.
Cook the potatoes in a little oil until tender.
Add the herbs, paprika, salt and pepper and cook until golden.
Cook the diced pepper until soft.
In the same pan, cook the sausage meat or crumble in the black/white pudding until golden.
Spread each wrap with a little sauce and add the egg, potatoes, pepper, sausage/pudding and cheese.
Fold in the sides and roll tightly.
Toast the burritos in a little oil until golden on both sides.
Wrap individually in parchment and freeze for up to 3 months.
Defrost overnight in the fridge and microwave for 1 minute to heat.
From frozen: Microwave for 2–3 mins, turning halfway, or bake at 180°C fan for 30–35 mins.
Always make sure they’re piping hot throughout before serving.