Savory bites with hash browns, bacon, eggs, and cheddar wrapped in homemade tortillas baked to perfection.
# What You'll 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
# Step-by-Step Directions:
01 - Preheat the 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 to form a soft dough. Knead for 3 to 4 minutes until smooth. Divide into 12 equal portions, cover, and let rest for 10 minutes.
03 - Roll each dough portion on a floured surface into a thin 6-inch diameter circle.
04 - Cook each tortilla on a hot, dry skillet over medium-high heat for 1 minute per side until lightly browned. Keep tortillas covered with a towel to maintain softness.
05 - Cook bacon in a skillet until crispy. Remove, drain excess fat, and chop into bite-sized pieces. Wipe out excess grease from the skillet.
06 - Melt butter in the same skillet. Add hash browns and cook, stirring occasionally, for 5 to 7 minutes until golden brown. Season with salt and pepper. In a bowl, whisk eggs and milk, then pour into skillet. Scramble gently until just set. Remove from heat, then fold in cheddar cheese and bacon.
07 - Place a tortilla on a work surface. Spoon about 2 heaping tablespoons of the egg mixture into the center. Roll tightly, tucking in the ends to form a small burrito-shaped bite. Repeat for all tortillas and filling.
08 - Arrange bites seam-side down on the prepared baking sheet. Lightly brush with melted butter or spray with cooking spray.
09 - Bake in the preheated oven for 10 to 12 minutes until golden brown and heated through. Serve warm.
