B.E.C. Breakfast Bites (Printable)

Golden baked bites with hash browns, bacon, eggs, and cheddar layered in soft 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 the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine flour and salt. Add vegetable oil, then 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 allow to rest for 10 minutes.
03 - On a floured surface, roll each dough ball into a 6-inch diameter thin circle.
04 - Cook each tortilla on a hot, dry skillet over medium-high heat for 1 minute per side, until lightly browned. Keep them covered with a towel to maintain softness.
05 - In a skillet, cook bacon until crispy. Remove bacon, drain, and chop into bite-sized pieces. Discard bacon fat and wipe skillet clean. Melt butter in the same skillet, add hash browns, and cook for 5 to 7 minutes until golden, stirring occasionally. Season with salt and pepper.
06 - In a bowl, whisk together eggs and whole milk. Pour mixture into skillet with hash browns and gently scramble until just set. Remove from heat and fold in shredded cheddar cheese and chopped bacon.
07 - Place a tortilla on a work surface and spoon about 2 heaping tablespoons of the egg mixture in the center. Roll the tortilla tightly, tucking in the ends to form a small burrito. Repeat with remaining tortillas and filling.
08 - Arrange the assembled bites seam-side down on the prepared baking sheet. Lightly brush each with melted butter or spray with cooking spray.
09 - Bake in the preheated oven for 10 to 12 minutes until golden and heated through. Serve warm.

# Expert Advice:

01 -
  • Everything tastes like a full breakfast but fits in your hand, which means you can eat it while doing literally anything else.
  • Making your own tortillas takes the same time as waiting for store-bought ones to thaw, and they taste infinitely better when they're still warm.
  • You can prep these the night before and just bake them in the morning when your coffee's brewing.
02 -
  • Do not skip squeezing the water out of your thawed hash browns or your filling will release moisture and make the tortillas soggy no matter how well you seal them.
  • If your dough tears while rolling, pinch it back together or start over with that ball; tortillas that have holes will leak filling all over the baking sheet.
  • The moment you scramble the eggs, don't walk away—they go from perfectly set to overcooked and rubbery in about thirty seconds, and you want them creamy because they'll cook more in the oven.
03 -
  • If you're cooking multiple batches, keep the finished tortillas in a warm oven while you roll the rest—they'll stay pliable and ready to fill.
  • The secret that changes everything is cooking your hash browns long enough to get some crispy edges; mushy hash browns make mushy bites, and no one wants that.
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