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

Golden baked bites featuring crispy hash browns, bacon, scrambled eggs, and cheddar cheese wrapped in tortillas.

# 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

# Step-by-step guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine flour and salt. Drizzle in 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 balls, cover, and let rest for 10 minutes.
03 - On a floured surface, roll each dough ball into a thin 6-inch circle.
04 - Heat a dry skillet over medium-high heat. Cook each tortilla for 1 minute per side until lightly browned. Keep covered with a towel to maintain softness.
05 - In a skillet, cook bacon until crispy. Remove, drain on paper towel, then 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 eggs and milk. Pour mixture into 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 a work surface. Spoon about 2 heaping tablespoons of the egg mixture into the center. Roll tightly, tucking in ends to form a small burrito. Repeat with remaining tortillas and filling.
09 - Place assembled 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 tips:

01 -
  • They're the rare breakfast that tastes completely homemade without requiring you to hover over the stove while everyone else is still sleeping.
  • Once you've made the tortillas once, you realize they're actually easier than you thought, and suddenly everything tastes better.
  • Your kitchen smells incredible while they're baking, and everyone will wonder what you're up to.
  • They reheat perfectly, so weekend prep becomes actual weekend rest.
02 -
  • The dough seems stiff when you first mix it, but it softens as you knead it—if you add too much water too fast trying to fix it, you'll end up with a mess.
  • Squeezing the moisture out of your thawed hash browns is the difference between a crispy breakfast bite and one that feels mushy inside.
  • Seam-side down on the baking sheet is essential because if the seam faces up, the filling tends to separate from the tortilla as they bake.
03 -
  • Room temperature ingredients mix more evenly, which means smoother dough and more consistent tortillas every time.
  • Don't skip the resting period for the dough—those 10 minutes genuinely make rolling easier and prevent the tortillas from shrinking back on you.
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