High protein breakfast burritos with lean ground beef

1.) Dice potatoes and add them to a bowl. Add 2–3 tbsp olive oil and season with 2 tsp salt, 2 tsp Italian herbs and seasoning, 2 tsp onion powder, 2 tsp garlic powder, 1 1/2 tsp chili powder, 2 tsp smoked paprika. Oven bake for 30–35 minutes at 400°F, or air fry for 20–25 minutes at 400°F. 2.) Dice onion and garlic. 3.) Brown ground beef in a pan, drain, and set aside. 4.) In a clean pan, add about 2–3 tsp olive oil, then add onions and garlic. Cook until the onions have some color. Add the drained ground beef, 3 oz Worcestershire sauce, 80 g tomato paste, and season with the same blend you used for the potatoes (same measurements as above). Let the flavors combine for a few minutes after stirring. 5.) In a bowl, mix the eggs and optional blended cottage cheese. Cook on low to medium heat, stirring every minute or so. Season with salt and pepper to taste. 6.) Warm a tortilla, then add eggs, beef, and potatoes evenly. Top with Sriracha and mayonnaise mix to taste, and roll the burrito. Toast each side in a pan for about 30 seconds to seal and crisp. Repeat for the rest.