Crispy breakfast puff

Just like a Chicago pizza puff but totally different. This version is packed full of eggs, bacon, and cheesy goodness inside a crispy, fried tortilla wrapper.
Instructions for 1 large breakfast puff
schedule 15 minutes
schedule 50 minutes
schedule 1 hour and 5 minutes


Soft baked egg squares
  • 5 whole large eggs
  • 14 cup milk (plant based milk works as well)
  • 34 teaspoon salt
Breakfast puff construction
  • 1 large burrito shells (12 to 13-inches diameter)
  • 14 to 12 cup shredded cheddar cheese
  • 1 egg square (from above)
  • pinch of ground black pepper
  • 3 to 4 slices of cooked bacon
  • hot sauce (optional)
  • Neutral oil for frying 2-inches deep in your pan (like vegetable or peanut)


Soft baked egg squares: preheat oven to 300 F (150 C). 

Beat five eggs in a bowl until they are fully combined. 

Using a strainer, strain the eggs into another large bowl and add salt and milk. Mix the mixture until fully incorporated. 

IMPORTANT: spray an 8 x 4-inch loaf pan (sometimes called "Medium" - an 8.5 x 4.5 pan will also work) with nonstick spray and set the loaf pan into a larger baking pan.

Pour the egg mixture into the loaf pan. Take note of the height of the egg mixture for the next step.

Cover the loaf pan with aluminum foil and fill the larger baking pan with warm water. Make sure the water is higher than the height of the egg mixture. This is known as a bain marie and cooking the eggs surrounded by warm water will allow them to cook very gently. 

Bake for 35 to 40 minutes or until eggs are fully set. 

Allow the egg patty to fully cool before handling. See notes for reheating instructions. 

Breakfast puff construction: microwave a large tortilla for 20 seconds to make it more pliable. 

Lay the tortilla down on a large plate or cutting board. In the middle of the bottom half of the tortilla place half of the shredded cheese. 

Top the cheese with an egg square and add a bit of black pepper on top of the eggs. 

Break the bacon slices in half and place them on top of the eggs. Cover the bacon with the second half of the cheese. 

Fold in the sides of the tortilla on top of the egg/bacon/cheese. Then from the bottom, fold everything over on top of itself until you have a nice package. (See the folding slideshow in this blog post if you need a visual).

Once the breakfast puff is folded, it's time to fry.

Breakfast puff frying: bring a large skillet or pot full of vegetable or peanut oil about 2 inches deep up to 350 F (176 C). 

Once the oil is hot enough, carefully add your breakfast puff to the pan. Try to add it so the folds are on the bottom. The frying process will make sure nothing opens up. 

Fry for 3 to 4 minutes on each side of the breakfast puff, or until both sides are nice and golden brown. 

Remove to a paper towel-lined plate or a cooling rack placed over paper towels. Allow to cool for 3 or 4 minutes before biting because the insides will be really hot. 

Serve and enjoy.

Have you made this recipe? Tag @beerinator and let him know!


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