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

Golden baked bites filled with crispy hash browns, bacon, eggs, and sharp cheddar cheese.

# 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

# How to Make It:

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 and gradually add warm water, stirring 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 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 maintain softness.
05 - Cook bacon in a skillet until crispy. Remove, drain on paper towels, then chop into bite-sized pieces. Wipe out excess grease from the 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 pepper.
07 - Whisk eggs and whole milk in a bowl. Pour into skillet with hash browns and scramble gently until just set. Remove from heat and fold in shredded cheddar cheese and chopped bacon.
08 - Place a tortilla on your work surface. Spoon about 2 heaping tablespoons of the egg mixture into the center. Roll up tightly, tucking in the ends to form a small burrito-shaped bite. 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 for 10 to 12 minutes until golden and heated through. Serve warm.

# Additional Tips::

01 -
  • They're portable enough to eat on the drive to work, but fancy enough to bring to a brunch party.
  • Making your own tortillas means you control the texture—soft and chewy on the inside, ready to hold whatever's inside without falling apart.
  • Once you taste homemade hash browns that are actually crispy instead of soggy, you'll never go back to rushing through breakfast.
02 -
  • Don't skip thawing the hash browns—frozen ones release too much water and turn into mush instead of staying crispy.
  • The eggs should be barely set when you fold in the cheese and bacon, because they keep cooking a little bit in the oven, and overcooked eggs are grainy and sad.
  • If your tortilla cracks when you roll it, warm it again on the skillet for 10 seconds—heat makes them pliable and forgiving.
03 -
  • If your tortilla dough is too sticky, dust it with a bit more flour, but resist the urge to go overboard—you want tender tortillas, not tough ones.
  • Don't overcrowd the baking sheet; give each breakfast bite a little space so the bottoms get crispy and the cheese doesn't melt directly onto the pan.
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