B.E.C. Breakfast Bites (Printable Version)

Crispy hash browns, bacon, eggs, and cheddar wrapped in homemade tortillas baked to golden perfection.

# Needed Ingredients:

→ 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

# Preparation Steps:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine flour and salt. Drizzle in vegetable oil and gradually add warm water, mixing to form a soft dough. Knead for 3 to 4 minutes until smooth. Divide the dough into 12 equal portions, cover, and let rest for 10 minutes.
03 - On a lightly 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 retain softness.
05 - In a skillet, cook bacon until crispy. Remove, drain on paper towels, and chop into bite-sized pieces. Discard excess grease from skillet.
06 - Melt butter in the same 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 together eggs and whole milk. Pour the mixture into the skillet with hash browns and scramble gently until just set. Remove from heat and fold in shredded cheddar cheese and cooked bacon.
08 - Place a tortilla on a work surface. Spoon approximately 2 heaping tablespoons of the egg filling into the center. Roll tightly, tucking the ends to form a small burrito. Repeat with remaining tortillas and filling.
09 - Arrange the bites seam-side down on the prepared baking sheet. Lightly brush with melted butter or spray with cooking spray.
10 - Bake for 10 to 12 minutes until golden and heated through. Serve warm.

# Expert Advice:

01 -
  • They're a legitimate grab-and-go breakfast that actually tastes homemade, not like something from a freezer aisle.
  • Making your own tortillas transforms the whole thing into something tactile and fun, not just another assembly line meal.
  • You get that satisfying crispy-chewy-fluffy trifecta all in one bite, which honestly feels like winning at breakfast.
02 -
  • Squeeze out the moisture from thawed hash browns—this step is what separates crispy bites from soggy, steamed ones that fall apart when you bite them.
  • Don't overbake the eggs while scrambling; they'll continue cooking in the oven and you want them to stay tender and custard-like, not become tough.
  • Rest your tortilla dough for the full ten minutes—it makes rolling infinitely easier and less likely to tear under pressure.
03 -
  • Keep cooked tortillas stacked under a clean towel immediately after cooking to trap steam and keep them pliable for filling.
  • Don't skip the step of whisking the eggs with milk—it aerates them and keeps them from becoming dense and heavy after baking.
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