B.E.C. Breakfast Bites (Printer View)

Savory bites of crispy hash browns, bacon, eggs, and cheddar wrapped in soft homemade tortillas.

# Components:

→ Homemade Tortillas

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 3 tablespoons vegetable oil
04 - 3/4 cup warm water

→ Filling

05 - 1 1/2 cups frozen shredded hash browns, thawed
06 - 6 slices bacon
07 - 6 large eggs
08 - 1/2 cup whole milk
09 - 1 cup sharp cheddar cheese, shredded
10 - 2 tablespoons butter
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper

→ Assembly

13 - Cooking spray or melted butter for brushing

# Method:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine flour and salt in a large bowl. Drizzle in vegetable oil and gradually add warm water, mixing until a soft dough forms. Knead for 3 to 4 minutes until smooth. Divide dough into 12 equal portions, cover, and let rest for 10 minutes.
03 - On a floured surface, roll each dough portion into a 6-inch diameter circle.
04 - Cook each tortilla on a hot, dry skillet over medium-high heat for 1 minute per side until lightly browned. Keep covered with a towel to maintain softness.
05 - Fry bacon slices in a skillet until crispy. Transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces. Remove excess grease from skillet.
06 - In the same skillet, melt butter and add thawed hash browns. Cook for 5 to 7 minutes, stirring occasionally until golden brown. Season with salt and black pepper.
07 - Whisk eggs and milk together. Pour over hash browns in the skillet and scramble gently until just set. Remove from heat and fold in shredded cheddar cheese and chopped bacon.
08 - Place a tortilla on a work surface and spoon approximately 2 heaping tablespoons of the egg filling into the center. Roll tightly, tucking in the ends to form a small burrito. Repeat with remaining tortillas and filling.
09 - Arrange assembled bites seam-side down on the baking sheet. Lightly brush with melted butter or spray with cooking spray.
10 - Bake in the preheated oven for 10 to 12 minutes until golden and heated through. Serve warm.

# Expert Advice:

01 -
  • They're the kind of make-ahead breakfast that actually tastes better fresh from the oven, not like you're eating yesterday's leftovers.
  • One bite gives you every breakfast flavor you crave—crispy, savory, cheesy, and filling—without the mess.
  • Kids, busy adults, and picky eaters all seem to devour these without complaint.
02 -
  • Don't skip the rest period for the dough—even ten minutes makes the difference between tortillas that fight you and tortillas that roll like silk.
  • Squeeze the excess moisture from the thawed hash browns or they'll steam instead of crisp and your bites will be soggy.
  • The eggs should be barely set when you fold in the cheese because they'll continue cooking in the oven—overscrambled eggs become tough and grainy.
03 -
  • Roll your tortillas thinner than you think you should—thin dough becomes tender when baked, while thick dough can turn tough and chewy.
  • Keep a damp towel over your cooked tortillas so they stay pliable; they'll harden quickly as they cool, making them impossible to roll.
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