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

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

# Ingredient List:

→ 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

# How-To Steps:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine flour and salt in a large bowl. Add vegetable oil and gradually incorporate warm water until a soft dough forms. Knead for 3-4 minutes until smooth. Divide into 12 equal portions, cover, and let rest for 10 minutes.
03 - On a floured surface, roll each dough portion into a thin 6-inch circle.
04 - Heat a dry skillet over medium-high heat and cook each tortilla for 1 minute per side until lightly browned. Keep warm and covered with a towel to maintain softness.
05 - In a skillet, cook bacon until crispy. Drain on paper towels and chop into bite-sized pieces. Wipe out excess grease from skillet.
06 - Melt butter in the skillet, add hash browns, and cook stirring occasionally for 5-7 minutes until golden brown. Season with salt and pepper.
07 - In a bowl, whisk eggs and milk. Pour into the skillet with hash browns and scramble gently until just set. Remove from heat and fold in cheddar cheese and chopped bacon.
08 - Place a tortilla on your work surface. Add about 2 heaping tablespoons of the egg mixture onto the center. Roll up tightly, tucking in the ends to form a small burrito. Repeat with remaining 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 the preheated oven for 10-12 minutes until golden and heated through. Serve warm.

# Expert Tips:

01 -
  • You get to make your own tortillas, which tastes infinitely better than store-bought and honestly isn't as scary as it sounds.
  • These freeze beautifully, so Sunday prep means weekday mornings where breakfast is literally five minutes away.
  • It feels fancy and involved but comes together faster than you'd think, perfect for impressing people over brunch.
02 -
  • Don't skip the resting period for your dough; I learned this the hard way when I tried to rush it and ended up with tortillas that tore instead of rolled.
  • Keep your tortillas covered while cooking them; they'll stay soft and flexible instead of becoming hard little discs.
  • The eggs will continue cooking a bit in the oven, so pull them from the skillet when they look slightly underdone; you'll thank yourself when they're creamy instead of chalky.
03 -
  • Make extra tortillas while you're at it; they freeze beautifully and you'll find yourself wanting them for other things like quick quesadillas or even just warm with butter and cinnamon.
  • If your egg mixture seems too wet, cook it a minute longer before folding in the cheese; you want it just set so the filling stays intact when you bite into it.
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