Save I stumbled on this recipe during a chaotic Sunday morning when my cousin announced she was bringing her three kids over for breakfast before a road trip. I needed something portable, filling, and something that would actually get eaten. These bites disappeared so fast that one of the kids asked if I could make them again for the drive back.
Last summer I made a double batch for a camping trip with friends. We wrapped them in foil and threw them on the campfire grate for a few minutes. Something about eating them outside with coffee and pine smoke made these taste even better.
Ingredients
- 2 cups all-purpose flour: Bread flour works too but gives a chewier texture while all purpose keeps these tender and light
- 1/2 teaspoon salt: Do not skip this even though it seems like a small amount it makes a real difference in the dough
- 3 tablespoons vegetable oil: Olive oil adds a nice subtle flavor if that is what you have on hand
- 3/4 cup warm water: The water should feel warm to the touch like a comfortable baby bath not hot or the dough will get tough
- 1 1/2 cups frozen shredded hash browns: Thaw these completely and pat them dry with paper towels for the best crispy results
- 6 slices bacon: Thick cut bacon gives you those satisfying meaty pockets throughout every bite
- 6 large eggs: Room temperature eggs whisk up smoother and incorporate more evenly into the filling
- 1/2 cup whole milk: The milk keeps the eggs fluffy and prevents them from turning rubbery as they cook
- 1 cup sharp cheddar cheese: Sharp cheddar packs more flavor so you can use less and still taste it in every bite
- 2 tablespoons butter: Unsalted butter lets you control the seasoning but salted works fine if you adjust the added salt
- 1/4 teaspoon salt: This seasons the hash browns and eggs evenly without overpowering the other ingredients
- 1/8 teaspoon black pepper: Freshly cracked pepper adds a little warmth that balances the rich cheese
- Cooking spray or melted butter: Brushing melted butter gives the best golden color and slight crispness on the outside
Instructions
- Heat things up:
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper so nothing sticks later.
- Mix the tortilla dough:
- Whisk flour and salt in a large bowl then drizzle in oil while you stir with a fork. Add warm water gradually and mix until a soft shaggy dough forms then turn it out onto a clean surface.
- Knead and rest:
- Knead the dough for 3 to 4 minutes until it feels smooth and elastic then divide it into 12 equal balls. Cover them with a clean towel and let them rest for 10 minutes so they roll out easier.
- Roll and cook tortillas:
- Roll each ball into a thin 6 inch circle on a floured surface then cook them one at a time in a hot dry skillet for about 1 minute per side. Stack the cooked tortillas and cover them with a towel so they stay soft and pliable.
- Crisp the bacon:
- Cook bacon in a skillet over medium heat until it is crisp then transfer to paper towels to drain. Chop it into bite sized pieces and wipe out most of the grease from the pan.
- Brown the hash browns:
- Melt butter in the same skillet then add hash browns and cook for 5 to 7 minutes. Stir occasionally so they brown evenly then season with salt and pepper.
- Scramble the eggs:
- Whisk eggs and milk in a bowl until completely combined then pour them into the skillet with the hash browns. Gently scramble until just set then remove from heat and fold in cheddar cheese and bacon.
- Fill and roll:
- Place about 2 heaping tablespoons of filling in the center of each tortilla. Fold in the sides then roll tightly from the bottom up tucking everything in like a tiny burrito.
- Prepare to bake:
- Arrange the breakfast bites seam side down on your prepared baking sheet. Brush the tops lightly with melted butter or give them a quick spray of cooking spray.
- Bake until golden:
- Bake for 10 to 12 minutes until the tops are golden brown and everything is heated through. Let them cool for just a couple minutes before serving.
Save My neighbor started making these every Sunday after she tried them at my house. She texts me photos sometimes with little variations she added that week like spinach or different cheeses. It is become this thing between us now.
Make Ahead Magic
You can assemble these completely and freeze them uncooked on a baking sheet until firm then transfer to a freezer bag. Bake from frozen at 375 degrees for about 18 to 20 minutes. They taste just as good as fresh and having a stash in the freezer feels like winning at life.
Filling Swaps That Work
Break the recipe once you know it and use what you have. Sautéed mushrooms and bell peppers make a great vegetarian version. Diced ham works perfectly instead of bacon. Leftover roasted potatoes from dinner can replace the hash browns in a pinch.
Serving Ideas
These are satisfying on their own but a few sides make them feel like a complete breakfast spread. Set out bowls of salsa sour cream and hot sauce so everyone can customize. A simple fruit salad balances the richness.
- Warm some refried beans or queso for dipping on the side
- Serve with a light green salad dressed with citrus vinaigrette
- Offer hot sauce options ranging from mild to bring the heat
Save These have saved so many hectic mornings in my house and I hope they do the same for you.
Recipe FAQs
- → How do I make the homemade tortillas soft?
Cook each tortilla on a hot skillet for about 1 minute per side until lightly browned. Keep them covered with a towel to retain moisture and softness.
- → Can I prepare the breakfast bites in advance?
Yes, these bites can be made ahead and reheated in a toaster oven or microwave without losing their flavor or texture.
- → How can I make a vegetarian version?
Simply omit the bacon or substitute it with sautéed mushrooms or veggie sausage for a vegetarian-friendly option.
- → What adds the crispy texture to these bites?
The hash browns are cooked in butter until golden brown, providing a crispy and flavorful base for the filling.
- → What seasoning should I use for the filling?
A pinch of salt and black pepper enhances the flavors, while optional additions like chopped chives or jalapeños can elevate the taste.