Ingredients:

  • 12 large eggs
  • 1/2 cup (120g) low-fat cottage cheese
  • 8 oz (225g) lean turkey bacon, cooked and diced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 3 cups (450g) frozen shredded hash browns
  • 2 cups (225g) shredded sharp cheddar cheese
  • 1 cup (240ml) diced bell peppers and onions, sautéed
  • 12 large (10-inch) whole wheat flour tortillas

Instructions:

  1. Heat a drizzle of oil in a large non-stick skillet over medium-high heat. Add the frozen hash browns and cook until they reach a deep mahogany-colored crispness. Remove and set aside.
  2. In the same pan, cook the turkey bacon until crisp. Drain on paper towels and dice into small pieces.
  3. Lower the skillet heat to medium-low. In a mixing bowl, whisk together the eggs, cottage cheese, salt, and pepper until velvety.
  4. Pour the egg mixture into the skillet, stirring gently with a spatula to create large, soft curds. Remove from heat while they still look slightly glistening to avoid overcooking.
  5. Lay a flour tortilla flat. In the center, layer the ingredients in the following order: shredded cheddar cheese, eggs, hash browns, sautéed bell peppers and onions, and diced bacon.
  6. Fold the sides of the tortilla inward, then roll tightly from the bottom to create a secure cylinder.
  7. Wrap each burrito individually in aluminum foil or parchment paper before placing them in gallon-sized freezer bags.