YT Recipe

My Go To High Protein Breakfast (60g Protein)

My Go To High Protein Breakfast (60g Protein) is a easy Tex-Mex recipe that serves 7. 520 calories per serving. Recipe by Noel Deyzel on YouTube.

Prep: 5 min | Cook: 25 min | Total: 40 min

Cost: $19.20 total, $2.74 per serving

Ingredients

  • 350 g Frozen Cube Potatoes (pre‑cut frozen cubes, no thawing needed)
  • 700 g Ground Beef (90/10) (lean ground beef, 90% lean / 10% fat)
  • 1 tsp Salt (adjust to taste)
  • 1/2 tsp Black Pepper (freshly ground preferred)
  • 2 tbsp Taco Seasoning (store‑bought or homemade blend)
  • 14 large Eggs (room temperature for even scrambling)
  • 210 g Low‑Fat Cheddar Cheese (shredded)
  • 7 large Extreme Wellness Tortillas (high‑protein, low‑carb tortillas; regular flour tortillas work too)

Instructions

  1. Preheat Oven

    Set the oven to 365°F and let it preheat while you gather the ingredients.

    Time: PT5M

    Temperature: 365°F

  2. Bake Frozen Potatoes

    Spread 350 g of frozen cube potatoes in a single layer on a baking sheet. Bake for 25 minutes, or until golden brown and crispy, stirring once halfway through.

    Time: PT25M

    Temperature: 365°F

  3. Brown Ground Beef

    Heat a skillet over medium‑high heat. Add the 700 g of ground beef, breaking it up with a spatula. Cook until it loses its pink color, about 8 minutes. Season with 1 tsp salt, ½ tsp black pepper, and 2 tbsp taco seasoning. Stir well and remove from heat.

    Time: PT8M

  4. Scramble Eggs

    In the same skillet (using the beef juices), pour in the 14 eggs. Reduce heat to medium and scramble until just set, about 5 minutes. Remove from heat and set aside.

    Time: PT5M

  5. Warm Tortillas

    Place each tortilla in the skillet for 30 seconds per side, just until pliable.

    Time: PT1M

  6. Assemble Burritos

    Lay a tortilla flat. Sprinkle 30 g shredded low‑fat cheddar cheese, add 100 g cooked beef, 50 g baked potatoes, and 100 g scrambled eggs. Fold the sides and roll tightly, like a Chipotle burrito.

    Time: PT5M

  7. Serve or Store

    Serve immediately, or let the burritos cool, wrap individually in foil or parchment, and freeze for up to 3 months. Reheat in microwave (1 minute) or oven (350°F, 10 minutes).

    Time: PT1M

Nutrition Facts

Calories
520
Protein
38 g
Carbohydrates
24 g
Fat
28 g
Fiber
2 g

Dietary info: High‑Protein, Contains Gluten, Contains Dairy

Allergens: Eggs, Dairy, Wheat

Last updated: July 9, 2026

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My Go To High Protein Breakfast (60g Protein)

Recipe by Noel Deyzel

These high‑protein breakfast burritos are crispy, flavorful, and ready in about 30 minutes. Made with seasoned ground beef, fluffy scrambled eggs, golden frozen potatoes, and low‑fat cheddar, they’re perfect for a quick weekday breakfast or for batch‑cooking and freezing for the week ahead.

EasyTex-MexServes 7

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
12m
Prep
38m
Cook
10m
Cleanup
1h
Total

Cost Breakdown

$19.20
Total cost
$2.74
Per serving

Critical Success Points

  • • Bake the frozen potatoes until golden brown for crunch.
  • • Do not over‑cook the ground beef; keep it juicy.
  • • Scramble eggs just until set to avoid dryness.

Safety Warnings

  • • Cook ground beef to an internal temperature of 160°F (71°C) to eliminate food‑borne pathogens.
  • • Handle hot pans and oven with oven mitts to avoid burns.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of breakfast burritos in Tex‑Mex cuisine?

A

Breakfast burritos originated in the American Southwest as a portable, hearty morning meal, blending Mexican tortilla traditions with American breakfast staples like eggs and meat. They became popular in the 1970s‑80s as fast‑food chains and diners offered them for on‑the‑go workers.

cultural
Q

What are the traditional regional variations of breakfast burritos in Tex‑Mex cuisine?

A

In Texas, breakfast burritos often feature chorizo, potatoes, and cheese, while in California they may include avocado, sour cream, and pico de gallo. Northern Mexico prefers refried beans and salsa verde, whereas the Pacific Northwest adds smoked salmon or tofu for a local twist.

cultural
Q

How is a traditional breakfast burrito typically served in Texas?

A

A classic Texas breakfast burrito is served hot, wrapped in a flour tortilla, and often accompanied by salsa, hot sauce, or a side of hash browns. It’s common to eat it with the hands while on the go or at a diner breakfast bar.

cultural
Q

What occasions or celebrations is the breakfast burrito traditionally associated with in Tex‑Mex culture?

A

Breakfast burritos are a staple for weekend brunches, road‑trip breakfasts, and school‑day meals. They’re also popular at community fairs and sporting events where a quick, protein‑rich hand‑held meal is needed.

cultural
Q

What other Tex‑Mex dishes pair well with these high‑protein breakfast burritos?

A

Serve them alongside fresh fruit salad, a side of black‑bean salsa, or a simple avocado‑lime crema. For a fuller brunch, add a side of Mexican rice or a glass of freshly squeezed orange juice.

cultural
Q

What makes these high‑protein breakfast burritos special in Tex‑Mex cuisine?

A

They combine lean ground beef, low‑fat cheddar, and a generous portion of eggs to boost protein while keeping the carb count moderate. The use of frozen cube potatoes adds texture without extra prep time, making them ideal for busy mornings.

cultural
Q

What are the most common mistakes to avoid when making high‑protein breakfast burritos?

A

Common errors include over‑cooking the beef, which makes it dry, under‑seasoning the meat, and not crisping the potatoes enough. Also, avoid over‑filling the tortilla, which can cause tearing during rolling.

technical
Q

Why does this recipe use frozen cube potatoes instead of fresh diced potatoes?

A

Frozen cube potatoes are pre‑cooked and uniformly sized, which speeds up the cooking process and ensures a consistent golden crispness. Fresh potatoes require peeling, dicing, and longer cooking to achieve the same texture.

technical
Q

Can I make these breakfast burritos ahead of time and how should I store them?

A

Yes, assemble the burritos, wrap each tightly in foil or parchment, and freeze. They keep for up to three months. Reheat directly from frozen in the microwave (1‑2 minutes) or in a 350°F oven for 10 minutes.

technical
Q

What does the YouTube channel Noel Deyzel specialize in?

A

The YouTube channel Noel Deyzel focuses on high‑protein, fitness‑oriented meals and practical cooking hacks for athletes and busy professionals, often emphasizing meal‑prep and nutrient‑dense recipes.

channel
Q

How does the YouTube channel Noel Deyzel's approach to Tex‑Mex cooking differ from other cooking channels?

A

Noel Deyzel tailors Tex‑Mex dishes to meet specific macro goals, using lean proteins, low‑fat dairy, and portion‑controlled carbs, whereas many other channels prioritize flavor alone without the same nutritional focus.

channel
More like this:Tex-Mex RecipesBreakfast RecipesMore by Noel Deyzel

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