# Components:
→ 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)
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine flour and salt. Add vegetable oil and gradually mix in warm water until a soft dough forms. Knead for 3 to 4 minutes until smooth, then divide 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 (15 cm) circle.
04 - Cook each tortilla on a hot, dry skillet over medium-high heat for 1 minute per side until lightly browned. Keep covered with a towel to retain softness.
05 - Cook bacon slices in a skillet until crispy. Remove, drain excess fat, and chop into bite-sized pieces. Discard excess grease from skillet.
06 - Melt butter in the same skillet, add thawed hash browns, and cook for 5 to 7 minutes, stirring occasionally until golden brown. Season with salt and black pepper.
07 - In a bowl, whisk together eggs and milk. Pour into skillet with hash browns and cook gently, scrambling until just set. Remove from heat, then fold in shredded cheddar cheese and chopped bacon.
08 - Place a tortilla on a work surface, add about 2 heaping tablespoons of the egg mixture in the center, then roll tightly, tucking in the ends to form a small burrito. Repeat with remaining tortillas and filling.
09 - Arrange bites seam-side down on the prepared baking sheet. Lightly brush with melted butter or spray with cooking spray.
10 - Bake for 10 to 12 minutes until golden and heated through. Serve warm.
