Savory bites with crispy hash browns, bacon, cheese, and eggs baked in soft homemade tortillas.
# What You 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
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine flour and salt in a large bowl. Drizzle in vegetable oil, then gradually add warm water, mixing until soft dough forms. Knead 3-4 minutes until smooth. Divide dough into 12 equal balls, cover, and let rest for 10 minutes.
03 - On a floured surface, roll each dough ball into a thin 6-inch circle.
04 - Cook each tortilla on a hot, dry skillet over medium-high heat for 1 minute per side until lightly browned. Cover with a towel to keep soft.
05 - Cook bacon in skillet until crispy. Remove, drain on paper towels, and chop into bite-sized pieces. Wipe out excess grease from skillet.
06 - Melt butter in skillet. Add hash browns and cook for 5-7 minutes, stirring occasionally, until golden brown. Season with salt and black pepper.
07 - In a bowl, whisk eggs and milk. Pour into skillet with hash browns and scramble gently until just set. Remove from heat and fold in cheddar cheese and bacon pieces.
08 - Place a tortilla on a work surface. Spoon about 2 heaping tablespoons of egg mixture in the center. Roll tightly, tucking in ends to form a bite-sized wrap. Repeat with remaining tortillas and filling.
09 - Arrange breakfast bites seam-side down on prepared baking sheet. Brush lightly with melted butter or spray with cooking spray.
10 - Bake for 10-12 minutes until golden and heated through. Serve warm.
