Save to Pinterest There's something about a breakfast that sticks with you long after the plate is cleared. I discovered these B.E.C. Breakfast Bites on a lazy Sunday morning when I had leftover tortillas and a fridge full of breakfast staples. What started as an experiment in my kitchen became an instant family favorite, and now I make them whenever I need something that feels homemade but travels beautifully.
I'll never forget bringing a batch of these to a potluck and watching people come back for thirds. My friend Marcus, who claims he doesn't eat breakfast, ate two and then asked for the recipe before even finishing his coffee. That's when I knew I'd created something special.
Ingredients
- All-purpose flour: The foundation of your tortillas—make sure it's fresh because stale flour won't give you that soft, pliable dough.
- Warm water: Temperature matters here; too hot and you'll toughen the dough, too cold and it won't come together.
- Vegetable oil: Keeps the dough tender and prevents it from drying out as it rests.
- Frozen shredded hash browns: Thaw them completely and squeeze out excess moisture or they'll make your filling watery.
- Bacon: Cook it until it's genuinely crispy, then chop it small so every bite gets bacon flavor.
- Large eggs: Room temperature eggs scramble more smoothly and incorporate the cheese better.
- Sharp cheddar cheese: Don't skimp on quality here—the sharper the cheese, the more flavor your bites have.
- Butter: Adds richness to both the hash browns and the eggs, creating that restaurant-quality texture.
Instructions
- Make your dough:
- Mix flour and salt in a bowl, then drizzle in oil and gradually add warm water until a soft dough forms. Knead for 3-4 minutes until it's smooth and slightly elastic, then divide into 12 balls and let them rest under a towel for 10 minutes while you prep everything else.
- Roll and cook the tortillas:
- On a floured surface, gently roll each ball into a thin 6-inch circle. Cook each one on a hot, dry skillet for about 1 minute per side until lightly spotted and pliable, then stack them under a clean towel to stay soft.
- Crisp the bacon:
- Cook bacon in your skillet until the edges curl and it's deeply golden, then transfer to a plate, let it cool slightly, and chop it into small, bite-sized pieces.
- Golden-brown the hash browns:
- In the same skillet, melt butter and spread the thawed hash browns in a thin layer, stirring occasionally until they're golden and slightly crispy on the edges. Season with a pinch of salt and pepper.
- Create the creamy egg mixture:
- Whisk eggs with milk, pour into the skillet with the hash browns, and gently scramble until the eggs are just barely set. Remove from heat, fold in the shredded cheddar and chopped bacon, and let it cool slightly.
- Assemble the bites:
- Lay a tortilla flat, add about 2 heaping tablespoons of the filling down the center, and roll it tightly like a burrito, tucking the ends as you go to seal everything in.
- Bake until golden:
- Place the bites seam-side down on a parchment-lined baking sheet, brush lightly with melted butter, and bake at 400°F for 10-12 minutes until the tortillas are golden and everything inside is heated through.
Save to Pinterest I made these for my daughter's school bake sale fundraiser, and they sold out before the cookies did. Seeing how excited the teachers were, asking if they could order more for the office, reminded me that food isn't just about hunger—it's about connection.
Why Homemade Tortillas Make All the Difference
The moment you bite into a B.E.C. Breakfast Bite made with store-bought tortillas versus homemade, you'll taste the difference. Homemade tortillas are tender, slightly chewy, and have this subtle flavor that comes from the butter and salt. They also hold the filling more securely and won't crack when you roll them, which is honestly half the battle.
Make-Ahead Magic
These bites are perfect for meal prep because they reheat beautifully. I usually make a double batch on Sunday and store them in an airtight container in the fridge for up to 4 days, then reheat them in a toaster oven at 350°F for about 5 minutes to restore that crispy exterior. You can even freeze them unbaked for up to a month and bake directly from frozen, adding just 2-3 extra minutes to the baking time.
Customization and Variations
The beauty of this recipe is how forgiving it is. Vegetarian? Swap the bacon for sautéed mushrooms, crispy potatoes, or veggie sausage and you've got something equally satisfying. Want heat? Dice a jalapeño and fold it in, or serve with hot sauce for dipping.
- Add fresh chives or diced bell peppers to the egg mixture for brightness and texture.
- For a Southwestern twist, use pepper jack cheese instead of cheddar and add a pinch of cumin to the hash browns.
- Make it dairy-free by using vegan cheese and skipping the butter in favor of olive oil, though the texture won't be quite as creamy.
Save to Pinterest These breakfast bites have become my answer to 'What can I bring?' because they're impressive but approachable, homemade but practical. Once you master this, you'll find yourself making them for every gathering, breakfast or otherwise.
Recipe FAQs
- → Can I make these bites vegetarian?
Yes, simply omit the bacon or replace it with sautéed mushrooms or veggie sausage for a vegetarian version.
- → How do you keep the tortillas soft for wrapping?
After cooking each tortilla on the skillet, keep them covered with a towel to retain moisture and softness.
- → What is the best way to reheat these bites?
Reheat in a toaster oven or microwave until warmed through for convenient serving later.
- → Can I add extra flavors to the filling?
Yes, chopped chives, jalapeños, or a splash of hot sauce can enhance the flavor profile.
- → What type of cheese works best in this dish?
Sharp cheddar cheese melts well and provides a rich, tangy flavor complementing the other ingredients.