Preheat your oven to 400°F. While it heats, dice the Yukon gold potatoes into ½-inch cubes (leaving the skin on for texture and nutrients), chop the bell peppers into bite-sized pieces, and dice the yellow onion. In a large baking dish, combine the diced vegetables with olive oil, Italian seasoning, salt, cayenne pepper, and garlic powder, tossing everything together until evenly coated. This early seasoning builds flavor into the vegetables as they roast.

Roast the vegetable mixture in the preheated oven for 15 minutes until they begin to soften and the edges start to caramelize. Remove the dish from the oven and slice or cut the pre-cooked chicken sausage links into bite-sized pieces, then scatter them throughout the vegetables and mix gently. Return the dish to the oven and bake for another 15 minutes until the potatoes are completely tender when pierced with a fork.

While the vegetables finish roasting, combine the full-fat cottage cheese and eggs in a blender. Blend until completely smooth—this creates a rich, creamy custard that will cook into a tender filling. I find that using full-fat cottage cheese really makes a difference in texture compared to low-fat versions; it gives the burrito a luxurious, almost custardy quality. Once smooth, pour the egg mixture over the hot vegetable and sausage mixture, then sprinkle the shredded cheddar cheese evenly over the top.

Return the baking dish to the oven and bake for 10 to 15 minutes, until the egg mixture is set but still slightly moist on top—it should jiggle just a little when gently shaken. Remove from the oven and let the entire dish cool for at least 10 minutes; this cooling time makes the filling much easier to portion and wrap. I like to let it cool completely or even refrigerate it for a few hours before wrapping, as this firms everything up and makes assembly cleaner.

Once cooled, cut the baked filling into 10 to 12 equal portions depending on your tortilla size and desired burrito thickness. Warm the tortillas slightly (either in a dry skillet for 20 seconds per side or wrapped in a damp towel in the microwave for 30 seconds) to make them pliable and easier to wrap without tearing. Place a portion of filling in the center of each tortilla, fold in the sides, and roll tightly from bottom to top, keeping the filling tucked inside as you go.