2 methods: 1: Add potato capsicum onion to oven tray. Season olive oil, salt pep garlic powder paprika and chilli powder. Bake at 200 15 mins

Crumble over protein. Roast another 15

Whisk together eggs, cottage cheese, garlic powder salt pep and a little water. Pour over tray.

Bake another 15

Cut into 10-12 portions

Layer tortilla with refried beans, cheese and egg , then Chipotle sauce

Wrap, toast in frypan then wrap and freeze

Microwave 2-3 mins

2: Preheat your oven and bake the tater tots according to the package instructions. You will need 40 tots (4 per burrito), so if you prepare the entire pound, you'll have some extras to enjoy.

In a medium skillet over medium-high heat, add the breakfast sausage and cook, breaking it up as it browns. This should take about 7 minutes until fully cooked. Once done, transfer the sausage to a paper towel-lined plate to drain.

While the sausage is cooking, heat a separate large skillet over medium heat. Once hot, add the olive oil, diced bell pepper, and onion. Sauté the vegetables, stirring frequently, until they are tender, which should take around 6 minutes.

In a medium bowl, crack the eggs and whisk them well. Pour the whisked eggs into the skillet with the sautéed peppers and onions. Stir gently with a spatula as the eggs cook until they are set, about 3-5 minutes.

Once the eggs are cooked, gently fold the cooked sausage into the egg mixture. Remove the skillet from the heat and let the mixture cool for about 10 minutes.

To prepare the tortillas, wrap them in damp paper towels and microwave for 15-20 seconds to make them easier to handle.

For assembling the burritos, scoop about 1 cup of the egg-sausage-vegetable mixture into the center of each tortilla. Add 4 tater tots and sprinkle with 1 to 2 tablespoons of cheese.

Fold one edge of the tortilla over the filling, pulling it tightly towards the center. Then, fold in the sides and continue rolling the burrito tightly.

Place the assembled burritos on a baking sheet while you finish the rest.

To store the burritos for the freezer, wrap each one in parchment paper, then in aluminum foil. Label them and place in the freezer where they can last for up to 3 months.