Pin it I never planned to make breakfast bites that morning, but my niece showed up at 6 a.m. with her entire soccer team. Twelve hungry kids staring at my empty counter taught me the power of tortillas, eggs, and whatever's in the fridge. I rolled, stuffed, and baked like my life depended on it. They devoured every single one, and I've been making these B.E.C. bites ever since.
The first time I packed these for my husband's early shift, he texted me a photo of his coworker's jealous face. Now I make them every Sunday, line them up in the fridge, and watch them disappear by Wednesday. There's something satisfying about knowing breakfast is handled before the week even starts.
Ingredients
- All-purpose flour: The foundation of your tortillas, and using warm water helps the dough come together fast without overworking it.
- Vegetable oil: Keeps the tortillas pliable and soft, and you can substitute with melted butter if you want a richer flavor.
- Frozen hash browns: Thaw them completely or they'll release water and make your filling soggy, learned that the messy way.
- Bacon: Cook it until it's truly crispy, because chewy bacon in a bite is a texture nightmare.
- Large eggs: Whisk them with milk for the fluffiest scramble, and don't skip the milk or they'll turn rubbery.
- Sharp cheddar cheese: Melts beautifully and adds a bold flavor that holds up against the bacon and hash browns.
- Butter: Use it to cook the hash browns and brush the bites before baking for that golden, crispy finish.
- Whole milk: Makes the eggs creamy and soft, and it's worth it even if you normally use skim.
Instructions
- Make the tortilla dough:
- Mix flour and salt, drizzle in oil, then add warm water gradually until a soft dough forms. Knead for 3 to 4 minutes until it's smooth and elastic, then divide into 12 balls and let them rest under a towel.
- Roll and cook the tortillas:
- Roll each ball into a thin 6-inch circle on a floured surface, then cook on a hot dry skillet for 1 minute per side. Stack them under a towel so they stay soft and pliable.
- Crisp up the bacon:
- Cook the bacon until it's crispy, then chop it into small pieces. Wipe out most of the grease but leave a little for flavor.
- Cook the hash browns:
- Melt butter in the same skillet, add the thawed hash browns, and cook for 5 to 7 minutes until they're golden and crispy on the edges. Season with salt and pepper.
- Scramble the eggs:
- Whisk eggs and milk together, pour into the skillet with the hash browns, and scramble gently until just set. Fold in the cheddar and bacon while the eggs are still warm.
- Assemble the bites:
- Place 2 heaping tablespoons of filling in the center of each tortilla, then roll tightly and tuck in the ends like a tiny burrito. Place them seam-side down on a parchment-lined baking sheet.
- Bake until golden:
- Brush each bite with melted butter or spray with cooking spray, then bake at 400°F for 10 to 12 minutes. They should be golden and heated all the way through.
Pin it My neighbor once asked if I could teach her how to make these, and we spent an entire Saturday morning rolling tortillas and laughing about our worst kitchen disasters. She still texts me photos every time she makes a batch. It's become more than a recipe, it's a little tradition we share.
Storage and Reheating
These bites keep in the fridge for up to four days in an airtight container, and they reheat beautifully in a toaster oven or microwave. For longer storage, wrap each one individually in foil and freeze them for up to two months. When you're ready to eat, unwrap and microwave for 90 seconds or bake at 350°F for 15 minutes straight from frozen.
Customization Ideas
I've made these with sautéed mushrooms and spinach for my vegetarian friends, and they were just as satisfying. You can also add diced jalapeños, chopped chives, or a drizzle of hot sauce to the filling before rolling. Some people like to swap cheddar for pepper jack or add a spoonful of salsa inside each bite for extra moisture and flavor.
Serving Suggestions
These bites are perfect on their own, but I love serving them with a side of salsa, sour cream, or even a little dish of hot sauce for dipping. They're also great alongside fresh fruit or a simple green salad if you're feeding a crowd for brunch.
- Pair with a cold glass of orange juice or a hot cup of coffee for the ultimate breakfast combo.
- Pack them in lunchboxes with a piece of fruit and some cheese cubes for a balanced meal.
- Serve them at a brunch party with a variety of dipping sauces so everyone can customize their bite.
Pin it Now every Sunday feels incomplete without the smell of bacon and fresh tortillas filling the kitchen. I hope these little bites bring the same warmth and chaos to your mornings that they've brought to mine.
Recipe FAQs
- → Can I make these bites vegetarian?
Yes, simply omit the bacon or substitute with sautéed mushrooms or veggie sausage for a flavorful alternative.
- → How do I keep the tortillas soft after cooking?
Keep them covered with a clean towel after cooking to retain moisture and softness until assembly.
- → What’s the best way to reheat the bites?
Reheat in a toaster oven or microwave until warmed through to preserve texture and flavor.
- → Can I prepare the filling in advance?
Yes, the filling can be made ahead and refrigerated, then assembled and baked fresh before serving.
- → Are there options to add more spice or flavor?
Consider adding chopped jalapeños, chives, or serving with salsa or hot sauce for an extra kick.