B.E.C. Breakfast Bites (Printable)

Savory bites featuring crispy potatoes, bacon, eggs, and cheddar wrapped in tender tortillas and baked.

# 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)

# Method:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Combine flour and salt in a large bowl, drizzle in oil and gradually add warm water; mix to form a soft dough. Knead 3-4 minutes until smooth. Divide into 12 equal portions, cover, and 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 - Fry bacon in a skillet until crisp. Remove, drain, chop into bite-sized pieces, and wipe out excess grease from skillet.
06 - Melt butter in the same skillet. Add hash browns and cook 5-7 minutes, stirring occasionally, until golden. Season with salt and pepper.
07 - Whisk eggs with milk in a bowl, pour 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, add approximately 2 heaping tablespoons of the egg mixture in the center, then roll tightly, tucking in ends to form a small bite. Repeat with remaining tortillas and filling.
09 - Arrange bites seam-side down on the baking sheet. Lightly brush with melted butter or spray with cooking spray.
10 - Bake in preheated oven for 10-12 minutes until golden and heated through. Serve warm.

# Expert Advice:

01 -
  • You can make a full dozen in about an hour, then reheat them all week for genuinely grab-and-go mornings.
  • There's something deeply satisfying about biting into the crispy tortilla shell and hitting all the textures at once—fluffy eggs, salty bacon, melted cheese.
  • Your kitchen smells incredible while they bake, and the smell alone makes people appear in the kitchen asking what's for breakfast.
02 -
  • Thawed hash browns must be squeezed dry or pressed in a clean kitchen towel, otherwise they release moisture during cooking and steam instead of crisping.
  • Don't skip letting the dough rest—it makes rolling so much easier and your tortillas will be tender instead of tough.
  • Keep cooked tortillas covered and warm so they stay pliable long enough to fill without cracking.
03 -
  • Roll your tortillas as thin as you can manage without tearing—they'll crisp up beautifully when baked and won't be doughy.
  • Brush generously with melted butter before baking because that's what creates the golden, slightly crispy exterior that makes these truly special.
Return