Preheat the oven to 400°F. Lightly grease a large rimmed sheet pan with avocado oil spray.

Arrange the frozen hash brown patties in a single layer across the bottom of the sheet pan. Bake for 15 minutes to give the hash browns a head start and allow them to begin crisping.

While the hash browns bake, add the eggs, cottage cheese, salt, and garlic powder to a blender. Blend just until smooth and combined. Be careful not to overblend, as this can make the eggs less fluffy.

Remove the hash browns from the oven and reduce the oven temperature to 350°F.

Sprinkle the cooked breakfast sausage evenly over the hash browns. Slowly pour the egg mixture evenly over the sausage and hash browns, then sprinkle the shredded cheddar cheese over the top.

Return the sheet pan to the oven and bake at 350°F for 25-30 minutes, or until the eggs are completely set in the center and the cheese is melted and lightly golden on top.

Let cool for 5-10 minutes, then cut into individual portions.

Place each portion in the center of a large flour tortilla, fold in the sides, and roll tightly into a burrito. Enjoy right away or wrap individually and store in the refrigerator or freezer for easy breakfasts.