Wash your potatoes and place them into a large pot of boiling water. You can leave them with the skin on and uncut. Boil for 20-25 minutes or until soft and easily pierced by a fork.

When cooked through, remove from the water and set aside to cool. Once you are able to handle them, remove the skin. It should peel right off with ease.

Cut the potatoes into small pieces and then mash them with a fork. You aren't going for a perfectly smooth mashed potato here, just break them down into smaller pieces. It is okay and even preferred that some small chunks are present. Season with salt and pepper to taste.

While the potatoes are boiling make your sausage. In a large bowl add the pork with all of the seasonings, oil, and brown sugar. Mix thoroughly to incorporate into the meat.

Line a large sheet tray with parchment paper and spray lightly with oil. Plop down your seasoned meat mixture in the center and begin to form in in a large, flat rectangle.

Place the tray into the oven at 425 °F (218 °C) for 20-25 minutes or until cooked through and the top has begun to develop color.

Once cooked, remove from the oven and allow to cool. Cut into 40 sausage links for each tortilla.

Wash and cut the red pepper into a small dice. In a skillet over medium heat, add 1 tsp of oil and add the peppers to cook. Allow them to soften and develop a bit of color.

While the peppers are cooking, crack 6 eggs into a bowl and beat them until smooth. Add an additional 2 tsp of oil and pour in your eggs. Cook them with the peppers until they reach a soft scramble. Remove from heat and set aside until you are ready for them.

In a large bowl, mix together your smashed potatoes, cottage cheese, cheddar cheese, and eggs. Stir until evenly distributed. Taste test and adjust with salt and pepper as needed.

Your tortillas need to be warmed before you roll them otherwise they will crack and fall apart. I find that the best way to do this is by placing them in a dry skillet over medium heat for a minute or so on each side.

Create a workspace where you have room to lay out a handful of tortillas at a time, your filling, and an empty sheet pan to hold the rolled taquitos.

As the tortillas come out of the skillet, lay them on your surface and place a scoop of the filling on one half of the tortilla and spread it across the surface. Place one sausage link on top of the filling and roll the tortilla tight to form the taquito.

Once rolled, place them onto your sheet pan with the seam side down so they stay closed. Continue working through the rolling process until all of your taquitos have been built.

Once you have a stack of taquitos on your sheet pan, place them in the freezer uncovered so that they can freeze all of the way through.

Once frozen solid, place them into your vacuum bags and remove the air. Store in your freezer.

To reheat you can use the microwave or the air fryer. You can place a few in the microwave for 1-2 minutes or until hot. If you want them to be crispy, the air fryer is your best bet.