Save My friend Sarah showed up at my kitchen one Saturday morning with a thermos of coffee and a wild idea: what if we could pack an entire breakfast into something you could eat with one hand while rushing out the door? We started experimenting that afternoon, rolling homemade tortillas around crispy hash browns and eggs, and by the third attempt, we'd cracked it. These B.E.C. Breakfast Bites became our solution to those mornings when everyone's hungry but nobody has time to sit down.
I brought a batch to my sister's house for her kids' school morning rush, and watching them actually finish breakfast instead of abandoning cereal halfway through felt like a small victory. My brother-in-law asked for the recipe before he'd even finished his second bite, which is never a small compliment from him.
Ingredients
- All-purpose flour: The foundation of your tortillas—use good quality flour and you'll notice the difference in texture and how easily they roll.
- Vegetable oil: This keeps your dough tender and helps the tortillas puff slightly when cooked.
- Warm water: Temperature matters here; too hot and you'll start cooking the gluten, too cold and your dough stays tough.
- Frozen hash browns: Thaw them completely and squeeze out excess moisture, or they'll make your filling watery.
- Bacon: Don't skimp on quality; cheaper bacon releases too much water when it cooks.
- Large eggs: These bind everything together and create that fluffy scrambled texture you're after.
- Whole milk: It adds richness to the eggs and helps them stay creamy even after baking.
- Sharp cheddar cheese: The sharpness cuts through the richness of the eggs and bacon beautifully.
- Butter: For cooking the filling and brushing the finished bites so they bake golden.
Instructions
- Make your dough come together:
- Mix your flour and salt in a large bowl, then drizzle in the oil and gradually add warm water until you have a soft, shaggy dough. Knead for just 3 to 4 minutes until it becomes smooth and slightly elastic—you're not making bread, so don't overwork it. Cover and let it rest for 10 minutes while you gather your other ingredients.
- Roll and cook your tortillas:
- Divide your dough into 12 equal pieces and roll each one on a floured surface into a thin 6-inch circle. Cook them one at a time on a hot, dry skillet over medium-high heat for about a minute per side until they're lightly spotted and pliable—they should still be soft enough to wrap, not crispy. Keep them stacked and covered with a clean kitchen towel so they stay warm and flexible.
- Build your filling:
- Cook the bacon until it's crispy, then chop it into bite-sized pieces and set aside. In the same skillet, melt butter and add your thawed hash browns, stirring occasionally for 5 to 7 minutes until they're golden and slightly crispy on the edges. Season with salt and pepper, then whisk your eggs with milk and pour the mixture in, stirring gently until the eggs are just barely set.
- Combine everything:
- Remove the skillet from heat and fold in the cheddar cheese and bacon pieces while the eggs are still warm—the residual heat will melt the cheese and distribute everything evenly. The mixture should be creamy, not dry, so if it looks too thick, you can add a splash more milk.
- Roll and fill your bites:
- Lay a warm tortilla on your work surface and add about 2 heaping tablespoons of filling in the center, then roll it up tightly like a small burrito, tucking in the sides as you go. The key is not overfilling—too much and they'll burst open in the oven, too little and they're just sad little rolls.
- Bake until golden:
- Place your rolls seam-side down on a parchment-lined baking sheet, brush them with melted butter or cooking spray, and bake at 400°F for 10 to 12 minutes until they're golden brown and heated through. They should sound slightly crispy when you tap them but still have a soft interior.
Save The moment I realized these were truly a hit was when my partner started meal-prepping them on Sunday nights without me asking. He'd have five lined up in the toaster oven every weekday morning, and suddenly we were both actually eating breakfast together, even if it was just for 90 seconds before heading out the door.
Making Tortillas from Scratch
I used to think homemade tortillas were restaurant magic until I actually tried making them, and now I can't go back to store-bought. The dough comes together in minutes, and there's something deeply satisfying about rolling out something so thin and delicate and watching it puff on the skillet. If you're pressed for time, you can absolutely use store-bought large flour tortillas instead—nobody will judge you, and the bites will still be delicious.
Storing and Reheating
These bites are one of the best make-ahead breakfast options I've found because they survive the refrigerator and reheating better than almost anything else. Store them in an airtight container for up to 4 days, and you can reheat them in a 350°F oven for about 5 minutes until they're warm through, or hit them with 20 to 30 seconds in the microwave if you're really in a rush.
Variations and Add-ins
The beauty of this recipe is that it's flexible enough to become whatever you want it to be on any given morning. I've added sautéed mushrooms and fresh herbs, swapped in different cheeses, loaded them with jalapeños for heat, and even made a completely vegetarian batch when my cousin came to stay. The structure stays the same but the flavor changes completely depending on what's in your fridge.
- For vegetarian versions, sautéed mushrooms or crumbled veggie sausage give you that savory depth you'd normally get from bacon.
- Fresh chives, cilantro, or even chopped scallions folded in at the end add brightness and freshness.
- A drizzle of your favorite hot sauce or salsa on the side transforms them into something spicy and exciting.
Save These bites have become my answer to the breakfast question, and I make them constantly. They're proof that something homemade and comforting doesn't have to be complicated, and that some of the best food ideas come from friends standing in your kitchen with coffee in hand.
Recipe FAQs
- → How do I make the homemade tortillas soft?
Cook each tortilla briefly on a hot skillet until lightly browned on both sides. Cover them with a clean towel immediately to retain moisture and softness.
- → Can I prepare these bites ahead of time?
Yes, these bites can be made in advance and reheated in a toaster oven or microwave for a quick warm meal.
- → What vegetarian options work well for the bacon?
Try substituting sautéed mushrooms or veggie sausage for a flavorful vegetarian alternative.
- → How do I achieve crispy hash browns in the filling?
Cook thawed shredded hash browns in butter over medium heat, stirring occasionally, until golden and crisp before mixing with eggs and cheese.
- → What seasonings enhance the filling flavor?
Simple salt and black pepper add balance; you can also include chopped chives, jalapeños, or a dash of hot sauce for extra zest.