B.E.C. Breakfast Bites (Printer-Friendly)

Savory bites filled with hash browns, bacon, eggs, and cheddar, wrapped in soft tortillas and baked golden.

# What You'll Need:

→ 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. Line a baking sheet with parchment paper.
02 - Combine flour and salt in a large bowl. Add vegetable oil and gradually pour in warm water, mixing until a soft dough forms. Knead for 3 to 4 minutes until smooth. Divide into 12 equal portions, cover and let rest for 10 minutes.
03 - On a floured surface, roll each dough ball into a thin 6-inch 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 - Cook bacon in a skillet until crispy. Drain on paper towels and chop into bite-sized pieces. Remove excess grease from skillet.
06 - Melt butter in the skillet. Add thawed hash browns and cook for 5 to 7 minutes, stirring occasionally until golden brown. Season with salt and black pepper.
07 - In a bowl, whisk eggs and milk. Pour egg mixture into skillet with hash browns and scramble gently until just set. Remove from heat, then fold in shredded cheddar cheese and chopped bacon.
08 - Place one tortilla on a work surface. Spoon approximately 2 heaping tablespoons of the egg mixture into the center. Roll tightly, tucking in ends to create a small burrito. Repeat for all tortillas and filling.
09 - Arrange breakfast bites seam-side down on the prepared baking sheet. Lightly brush with melted butter or spray with cooking spray.
10 - Bake in preheated oven for 10 to 12 minutes until golden and heated through. Serve warm.

# Expert Suggestions:

01 -
  • They're actually portable, not just pretending to be—crispy outside, fluffy and cheesy inside, made to be eaten with one hand.
  • You make the tortillas yourself, which somehow makes everything taste fresher and feel less like processed convenience.
  • The combination of crispy hash browns, real bacon, and sharp cheddar never gets boring, even as a weekday grab-and-go.
02 -
  • Squeeze the thawed hash browns really dry with paper towels, or moisture will escape during baking and make the filling soggy—this single step makes the difference between crispy and disappointing.
  • Don't skip the resting time for the tortilla dough; it transforms stiff, resistant dough into something that rolls out smooth without tearing.
  • Cook the tortillas while they're still warm from resting, because cold dough is harder to work with and cracks more easily when you roll it.
03 -
  • If your tortillas crack when you roll them, they probably weren't warm enough or didn't rest long enough—reheat them gently in a covered skillet and they'll become pliable again.
  • Preheat your baking sheet in the oven so the bottoms crisp up and don't stay soft and doughy; it's a small detail that makes a real difference in texture.
Return